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Shrimp Pinwheels Recipe

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This recipe for Shrimp Pinwheels, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Wednesday, March 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 15-inch Armenian cracker-bread round.
1 3-ounce package cream cheese with chives
1/2 tsp. dried dillweed
1/2 tsp. prepared horseradish
1 6-ounce package frozen peeled coked shrimp, thawed and drained
1 2-ounce jar sliced pimento, drained
Large romaine leaves
Cherry tomatoes (optional)


Directions:
Directions:
Soften cracker bread by dampening two large towels (wring out towels so they are not to moist); set towels aside
Moisten cracker bread on both sides under cold running water; place between damp towels. Cover with plastic wrap to prevent drying out. Let stand about 1 hour or until softened.

Beat cheese, dillweed, and horseradish together in a small bowl till softened enough to spread. Finely chop the shrimp stir into cheese mixture. Evenly spread cheese mixture on cracker bread almost to the edges. Sprinkle with pimento too. Roll up tightly. Press to seal. Wrap in plastic wrap and chill in refrigerator for 2 to 24 hours.
To Serve, cut the rolls into 3/4 inch thick slices. Arrange slices on a plate lined with romaine leaves. Garnish plate with cherry tomatoes, if desired.

Number Of Servings:
Number Of Servings:
20

 

 

 

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