CURRIED SHRIMP OR TUNE FILLING

This recipe tastes equally good if you substitute tuna for shrimp. This makes it less expensive and especially conve­nient when shrimp is unavailable.

Assemble these supplies:

• 4 frozen SARA LEE All-Butter Croissants
• 3 tablespoons butter 
• 1/4 cup chopped onion 
• 1/4 cup chopped celery
• 3/4 teaspoon curry powder 
• 1/4 cup all-purpose flour
• 11/2 cups half and half or milk
• 1/4 teaspoon ground ginger 
• 1 teaspoon lemon juice
• 1/3 cup light or dark raisins
• 10 ounces medium shrimp, cooked, OR 
• 1 can (61/2 ounces) tuna, drained and flaked
• Chopped peanuts OR sliced green onion tops, optional

Steps in preparation:

1. Cut frozen croissants in half lengthwise; leave together. 
2. Heat frozen croissants on ungreased baking sheet in preheated 325° F oven 9 to 11 minutes. 
3. Sauté onion and celery in butter. 
4. Stir in curry powder; cook 1 min­ute. 
5. Stir in flour; heat until bubbly. 
6. Stir in half and half, ginger, and lemon juice. 
7. Cook over low heat, stir­ring until thickened. 
8. Stir in raisins and shrimp. 
9. Heat 2 to 3 minutes longer. 
10. Serve spooned over croissant bottom halves. 
11. Garnish with peanuts, if desired. 
12. Top with remaining croissant halves. 
13. Makes 4 servings.