Seafood and Spinach Roulades

Chopped, cooked shrimp is combined with seasonings and spooned atop a cream cheese-spinach mixture on flour tortillas, rolled up & sliced.

Ingredients:

• 10-12 cooked large shrimp, peeled, deveined and chopped
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 2 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1 tbsp capers, drained
• 3 green onions, chopped
• 1/2 tsp fresh ground black pepper
• 1 8-oz pkg cream cheese, softened
• 1 10-oz pkg frozen spinach, thawed and squeezed of excess water
• 1/2 tsp salt (or to taste)
• 7 8-inch flour tortillas

Directions:

(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.

Number of Servings: about 40 roulades