Shrimp Pinwheels
These festive appetizers get their spunky flavor from avocado, horseradish, shrimp, and smoked almonds.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
about 36 slices
Ingredients
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1 ripe avocado, halved, seeded, and peeled
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1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
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1/4 cup ketchup
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1 tablespoon prepared horseradish
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1 teaspoon finely shredded lemon peel
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2 tablespoons lemon juice
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1/2 teaspoon chili powder
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6 9- to 10-inch red, green, and/or plain flour tortillas
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3 cups shredded spinach leaves
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2/3 cup smoked almonds, chopped
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10 ounces peeled and deveined cooked shrimp, chopped
Directions
1.
In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in ketchup, horseradish, lemon peel, lemon juice, and chili powder.
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.
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