Ingredients

1 lb. frozen, peeled deveined shrimp
1/2 C. finely chopped celery
1/4 C. chopped onion
1/4 C. margarine or cooking oil
1 1/2 C. chopped raw apple
1/4 C. seedless raisins
1/2 tsp. curry powder
1 can condensed cream of shrimp soup
12 thin pancakes
1/4 C. ha

Cooking Instructions

Thaw frozen shrimp; chop 1/2 of the shrimp into small pieces, cut remaining shrimp in half lengthwise. Cook celery and onion in margarine or cooking oil until tender, but not brown. Add apple, chopped shrimp, raisins, and curry powder; stir and heat thoroughly. Add 1/2 cup undiluted condensed soup; mix well and heat. Spoon equal amount of filling (about 3 tablespoons) on each pancake and roll up. Arrange rolls on heat-proof platter or shallow baking dish. Cover with aluminum foil, crimping it to edges of dish. Heat in moderate oven, 350 degrees, about 15 minutes or until serving temperature. Combine remaining soup, shrimp and half and half; heat. Stir in lemon juice. Serve over pancakes. Serves 6, (12 rolled pancakes).
PANCAKES:
Combine ingredients, beat until smooth. Bake on lightly greased hot griddle, using about 3 tablespoons batter for each. Turn pancakes when edges are dry and top bubbly. Brown on second side. Makes 12 pancakes.
 
 
 "Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)