Rating: 3.5 stars
23 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
  • 23 Ratings

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Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Microwave 4 tablespoons of the butter in a large microwave-safe bowl until melted. Divide the dough into 12 pieces, roll into balls, and toss in the butter to coat; reserve the bowl. Place the balls in the cups of a 12-cup muffin tin and, using kitchen shears, snip an X in the top of each; season with 1 teaspoon salt. Bake until golden brown, 18 to 22 minutes. Brush the hot rolls with any melted butter left in the bowl.

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  • Meanwhile, melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the celery, onion, potato, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.

  • Add the flour and thyme to the saucepan and stir to combine. Increase heat to medium-high and slowly mix in the milk and broth. Simmer, stirring frequently, until thickened, 4 to 5 minutes. Add the shrimp and peas and cook until the shrimp are opaque throughout, 2 to 3 minutes. Serve with the rolls.

Nutrition Facts

705 calories; fat 27g; saturated fat 13g; cholesterol 229mg; sodium 1556mg; protein 40g; carbohydrates 81g; sugars 11g; fiber 5g; iron 7mg; calcium 226mg.
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