For a colorful twist with these shrimp roll-ups, use flavored tortillas. Green spinach tortillas and roasted red bell pepper tortillas make a great Christmas color combination. This recipe is wide open for improvisation. From David Bulla’s article on party appetizers.
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Ingredients
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1/2 pound cooked shrimp (small salad shrimp work well)
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1 pound cream cheese at room temperature
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1 cup pico de gallo
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Juice of 2 limes
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10 burrito-sized (large) flour tortillas
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Salt and pepper to taste
Instructions
- Using the paddle attachment on a mixer or a spoon and a bowl, mix together the cream cheese and lime juice until incorporated and the cream cheese is easy to work with.
- Season lightly with salt and pepper.
- Mix in the cooked shrimp and pico de gallo.
- Spread the mixture evenly on the flour tortillas and roll them up tightly.
- Wrap the roll-ups and chill overnight.
- When it’s party time, slice into half-inch thick slices and arrange fanned out on a platter lined with shredded cabbage or leaf lettuce.
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Pico de gallo is simply diced ripe tomatoes, sweet red onions, fresh jalapeño peppers, chopped cilantro and a little bit of lime juice to make a “chutney” type salsa.