Shrimp Pinwheels

cookiedog's Note:

$200 Winner for the party appetizers category November 2005. From BHG. Time is an estimate.

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Yield: 36 slices

• 1 ripe avocado, halved, seeded, and peeled
• 4 ounces cream cheese, softened
• 1/4 cup catsup
• 1 tablespoon prepared horseradish
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1/2 teaspoon chili powder
• 6 tortillas (9 to 10 inches each-red, green, and or plain)
• 3 cups shredded spinach leaves
• 2/3 cup smoked almonds, chopped
• 10 ounces peeled and deveined cooked shrimp, chopped

Directions:

1. In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
2. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
3. On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
4. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
5. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
6. Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
7. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

Reviews

[kitchycait]

I really enjoyed these! We actually had them for dinner, not as an appetizer. It was a bit rich for a dinner, but really tasty!

[Krista Smith]

I have to say that I was really excited to make these but kind of disappointed with the results. I followed the recipe to the letter (aside from shredding the spinach) and I found it to be way too lemony for my taste. I was also hoping that the avocado flavor would come through. I think if I make these again, I'll cut back on the lemon juice.

[Junior il paesano di New York]

This was a pretty easy recipe to make and was a hit at my cocktail party. The trick is to roll the wraps very tight. If not you won't be able to cut them nicely. Don't just roll them up or you will squish the contents out. You need to lift the part you're rolling and drag it back until its tight. I doubled up the tortillas too, one spinach and one red pepper large sandwich wrap. Made for a colorful display and allowed me to make the wraps tighter.