Remember classic shrimp cocktail? This is our updated, no-mess version. Baby shrimp are rolled up in tortillas with seafood sauce and cream cheese, then sliced into rounds for one-bite eating.
Christmas Cranberry
Instead of shrimp and cocktail sauce, stir 1/2 of 8-oz (250-g) block room-temperature cream cheese with 1/4 cup (50 mL) crumbled blue cheese, 2 tbsp (30 mL) finely chopped dried cranberries and 1 thinly sliced green onion. Spread cheese mixture right to edges of 4 flour tortillas. Sprinkle 2 tbsp (30 mL) pecan pieces along bottom of each tortilla. Roll tightly into logs.
Easy Antipasto
Instead of cream cheese, shrimp and cocktail sauce, stir 4.5-oz (130-g) log room-temperature creamy goat cheese with 1 thinly sliced green onion. Spread right to edges of 4 flour tortillas. Spoon 2 tbsp (30 mL) bottled antipasto sauce along bottom edge of each tortilla. Roll tightly into logs.
Mango Curry
Instead of cocktail sauce, stir 2 tbsp (30 mL) mango chutney with 1/2 of 8-oz (250-g) block room-temperature cream cheese, 1 thinly sliced green onion and pinches of curry powder. Spread mixture right to edges of 4 flour tortillas. Add shrimp as above. Roll tightly into logs.
