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Seafood and Spinach Roulades

4 star rating
 

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Submitted by: Christi Dalton

 

Chopped, cooked shrimp is combined with seasonings and spooned atop a cream cheese-spinach mixture on flour tortillas, rolled up & sliced.
 

Ingredients

  • 10-12 cooked large shrimp, peeled, deveined and chopped
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • 1 tbsp capers, drained
  • 3 green onions, chopped
  • 1/2 tsp fresh ground black pepper
  • 1 8-oz pkg cream cheese, softened
  • 1 10-oz pkg frozen spinach, thawed and squeezed of excess water
  • 1/2 tsp salt (or to taste)
  • 7 8-inch flour tortillas

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Method

(If using frozen cooked shrimp, thaw and use paper towels to press excess water from shrimp or dip will be watery.) In a medium mixing bowl, combine first 8 ingredients. Refrigerate at least 1 hour. In a small bowl, combine spinach, cream cheese and salt. Spread on tortillas and set aside. Use a slotted spoon (to avoid any excess liquid) and spoon seafood mixture over spinach on each tortilla. Roll up and place on a large baking sheet. Cover with plastic wrap; refrigerate at least 8 hours or overnight. With a serrated knife, cut each roulade into 1- to 1 1/2-inch slices. Place cut-side-down on a serving tray and sprinkle with additional green onions and Old Bay seasoning. May be prepared up to 4 hours ahead of time and covered with plastic wrap.

 

Notes:

 

Number of Servings: about 40 roulades

 

Submitted by: Christi Dalton ()

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