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1 cup fresh or frozen cooked baby salad shrimp
1 orange, optional
1/2 250-g block cream cheese, at room temperature
2 tbsp seafood cocktail sauce, preferably spicy
1 green onion, thinly sliced
4 small flour tortillas
If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion.
Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish.
Calories 43, Protein 2g, Carbohydrates 3.6g, Fat 2.2g, Sodium 55mg.
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.
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.
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.
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.