Shrimp Rollups Recipe 55

Steps:

• In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• Combine the peppers, celery, onion, parsley, 1 tablespoon lemon juice and 1/2 teaspoon salt in a medium bowl. Let sit for 30 minutes to marinate and soften.
• Whisk together the chili sauce, Worcestershire, the remaining lemon juice, hot sauce, oregano, paprika, onion powder and garlic powder in a small bowl; set aside.
• Pat the shrimp dry on a plate, and season with 1/2 teaspoon salt and a few grinds of black pepper. Melt the butter in a large skillet over medium heat, then add the shrimp. Cook until they turn pink on the bottom, about 2 minutes, then flip and cook until they are totally pink and start to curl, about 2 minutes more; transfer the shrimp to a clean plate. Add the chili-sauce mixture to the skillet, and simmer until it is reduced and thickened, 2 to 3 minutes. Remove the pan from the heat to cool.
• Roughly chop the shrimp, add to the cooled sauce and stir to combine. Cover and refrigerate until ready to use.
• Put a slice of bread between 2 pieces of plastic wrap, and roll with a rolling pin to flatten. Spread a heaping teaspoon of mayonnaise over the bread. Arrange 2 tablespoons of the BBQ shrimp in a neat row along the bottom edge of the bread. Top with some of the vegetable mixture. Use the plastic wrap to help roll the bread up into a tight cylinder. Wrap it tightly in a fresh piece of plastic wrap, and refrigerate for at least 2 hours and up to overnight. Repeat with the remaining ingredients to make 8 roll-ups total.
• When you're ready to serve, unwrap the roll-ups, cut each into 4 pieces.

Steps:

• .If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion. 2.Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish. Variations • Mango Curry Instead of cocktail sauce