Curried Shrimp Rolls

I like appetizers I can make ahead and just serve when friends or family come over. These Curried Shrimp Rolls are great for that.

You can use canned, frozen or fresh shrimp. The shrimp needs to be cooked, shelled and deveined. If you are using frozen shrimp, make sure you drain it well after thawing.

Also, make sure you drain the canned pineapple well. When you drain it, add an ounce of vodka and drink it. I don’t know why but the recipe just doesn’t work out if you don’t do this.

I mixed the following together in my stand mixer:

  • 240 grams (1/2 pound) minced cooked shrimp
  • 240 grams (1/2 pound) cream cheese
  • 1 can  (398 ml (14 oz)) crushed pineapple, drained
  • 8 ml (1 1/2 tsp) Curry powder
  • 25 ml (2 tbsp) chili sauce
  • 1 ml (1/4 teaspoon) cayenne

Cover and put in the fridge for 4 to 24 hours.

Take a 10 inch (25 cm) tortilla and  spread half the shrimp mix over the tortilla, leaving one inch along the front edge uncovered. Lay a green onion across the back edge of the tortilla and role the tortilla around it, jelly roll style.

Repeat with second tortilla.

Wrap in plastic wrap and refrigerate for 2 to 12 hours.

Slice into one inch (2.5 cm) slices and serve.

The Verdict

These are great. The complex curry flavours complement the sweet pineapple and the shrimp gives it a luscious texture and taste!

The Old Fat Guy

Curried Shrimp Rolls

Curried Shrimp Rolls

Ingredients

  • 240 grams (1/2 pound) minced cooked shrimp
  • 240 grams (1/2 pound) cream cheese
  • 1 can  (398 ml (14 oz)) crushed pineapple, drained
  • 8 ml (1 1/2 tsp) Curry powder
  • 25 ml (2 tbsp) chili sauce
  • 1 ml (1/4 teaspoon) cayenne
  • 2 ten inch (25 cm) flour tortillas
  • 2 green onions

Instructions

  1. MIx first six ingredients together well. Cover and refrigerate 4 hours to overnight.
  2. Spread half the shrimp mixture over a tortiila, leaving one inch of the edge of the tortilla near you uncovered.
  3. Put a green onion across the top of the tortilla. Roll the tortilla around the green onion jelly roll style.
  4. Repeat with second tortilla.
  5. Wrap the rolls in plastic wrap and refrigerate for 2 to 4 hours.
  6. Slice into 1 inch (2.5 cm) slices and serve.
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