“You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful!”
READY IN:
20mins
YIELD:
18 wraps
UNITS:
US

Ingredients Nutrition

  • 3 ounces cream cheese, softened
  • 1 teaspoon cajun seasoning
  • 4 chili flavored tortillas (6 inches) or 4 plainflour tortillas (6 inches)
  • 1 cup loosely packed spinach leaves
  • 12 lb cooked large shrimp, deveined and peeled
  • Dipping Sauce
  • mango chutney
  • dickinson's blackberry preserves
  • chinese plum dipping sauce

Directions

  1. Combine cream cheese and seasoning and spread on one side of each tortilla. (This you can do ahead of time).
  2. Top cream cheese mixture with spinach.
  3. Place shrimp about 1 inch from edge, and roll tightly.
  4. Cut into 1 inch slices and secure with wooden toothpicks.

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