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Baby Shrimp Soup Companions
From Dorothy McNett's recipes at www.dorothymcnett.com. 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!
1/2 pound cooked baby shrimp (or smoked salmon, diced crab...)
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.