Baby Shrimp Soup Companions Recipe

From Dorothy McNett's Recipe Book.

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Baby Shrimp Soup Companions

From Dorothy McNett's recipes at I call this a soup companion as it can be made ahead of time, sliced and served with any choice of soup. For a chilled summer soup course, such as Cucumber Yogurt Soup, these are perfect! Or also with a nice freshly made hot Corn Chowder!

1/2 pound cooked baby shrimp (or smoked salmon, diced crab...)
1/2 cup cream cheese, softened
1 tablespoon port wine, or apple or orange juice if desired
pinches of fine sea salt and freshly ground pepper
3-4 sprigs of fresh parsley, finely snipped
2 flour tortillas

Mix together the shrimp, softened cream cheese, port or juice, salt and pepper to make a creamy, spreadable mixture. Stir in the snipped parsley. Spread evenly over the flour tortillas. Roll up tightly. With a serrated bread knife or a cheese knife, cut each into small slices that will be easy to handle as a finger food. Arrange on a beautiful platter and serve with soup, etc.

Recipe created 2012-06-19.

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