Ingredients Jump to Instructions ↓

  1. 10-12 cooked large shrimp, peeled, deveined and chopped

  2. 1/4 cup sour cream

  3. 1/2 cup mayonnaise

  4. 2 tsp Old Bay seasoning

  5. 1 tsp Worcestershire sauce

  6. 1 tbsp capers, drained

  7. 3 green onions, chopped

  8. 1/2 tsp fresh ground black pepper

  9. 1 8-oz pkg cream cheese, softened

  10. 1 10-oz pkg frozen spinach, thawed and squeezed of excess water

  11. 1/2 tsp salt (or to taste)

  12. 7 8-inch flour tortillas

Instructions Jump to Ingredients ↑

  1. If using frozen cooked shrimp, thaw and use paper towels to press excess water from shrimp or dip will be watery.) In a medium mixing bowl, combine first 8 ingredients. Refrigerate at least 1 hour. In a small bowl, combine spinach, cream cheese and salt. Spread on tortillas and set aside. Use a slotted spoon (to avoid any excess liquid) and spoon seafood mixture over spinach on each tortilla. Roll up and place on a large baking sheet. Cover with plastic wrap; refrigerate at least 8 hours or overnight. With a serrated knife, cut each roulade into 1- to 1 1/2-inch slices. Place cut-side-down on a serving tray and sprinkle with additional green onions and Old Bay seasoning. May be prepared up to 4 hours ahead of time and covered with plastic wrap.


Send feedback