Shrimp Pinwheels Recipes

Steps:

• 1. In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in the shrimp cocktail sauce. Or you can just spread them individually. 2. Spread 1/4 cup of the avocado mixture onto one of the tortillas, leaving a 1-inch border around the edge. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped shrimp. Roll up tightly. Secure with a party pick, if necessary to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp. Place rolled tortillas on a tray or platter. 3. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for up to 4 hours. Serve as directed in Step 3. Servings Per Recipe 36,Calories 82,Protein (gm) 4,Carbohydrate (gm) 8,Fat, total (gm) 4,Cholesterol (mg) 19,Saturated fat (gm) 1,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 1,Vitamin A (IU) 340,Vitamin C (mg) 2,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 0,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 8,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 137,Potassium (mg) 65,Calcium (DV %) 40,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Steps:

• In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
• Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
• 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.
• Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
• Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
• Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
• To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

Steps:

• Mix crab, cream cheese, sour cream, onions, peppers and cheese.
• Spread evenly over tortillas out to the edges and roll up.
• Place in ziploc bags and cool for two hours.
• Cut and serve.

Steps:

• Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.