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Ingredients Jump to Instructions ↓

  1. 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

  2. 3 ounces cream cheese, softened

  3. 1/4 cup milk

  4. 1/4 teaspoon paprika

  5. 1/4 teaspoon pepper

  6. 1/8 teaspoon seafood seasoning

  7. 1 pound cooked medium shrimp, peeled and deveined

  8. 4 flour tortillas (10 inches), warmed

  9. 1/2 cup shredded cheddar-Monterey Jack cheese

  10. 1 cup torn romaine

Instructions Jump to Ingredients ↑

  1. In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through. Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve with lettuce. Yield: 4 servings.

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