Shrimp and Pineapple Pinwheels |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 36 |
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My girlfriend and I are caters and are always dreaming up new recipes. For a festive look, use spinach or tomato tortillas. —Susanne Steele, Phoenix, Arizona Ingredients:
2 pounds uncooked medium shrimp, peeled, deveined and finely chopped |
1 tablespoon butter |
1 tablespoon honey |
4 flavored flour tortillas (12 inches), room temperature |
1 package (8 ounces) cream cheese, softened |
1 can (20 ounces) crushed pineapple, well drained and patted dry |
1/2 cup minced fresh cilantro |
Directions:
1. In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool.
2. Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 1 hour.
3. Just before serving, unwrap roll-ups and cut into 1-in. slices. Yield: 3 dozen.
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