• Cooking Time:
  • Servings: 72
  • Preparation Time:


A fun kid's cooking idea and great meal for any shrimp lover! Also, this has bailed me out in many an "oops" situation or just when I needed a quick appetizer.


  • 1/2 lb. medium shrimp, cooked, peeled & deveined
  • 1/4 cup mayonnaise
  • 1 tbl. fresh lemon juice
  • 1 tbl. dry sherry
  • 2 tbl. parsley, chopped
  • 14 slices white bread, thinly sliced & crusts removed -OR-
  • 7 large white flour tortillas
  • 2 tbl. butter, softened
  • salt & pepper to taste


  • Place shrimp, mayonnaise, lemon juice, sherry, salt, and pepper in a food processor and process until smooth.
  • Transfer to a small bowl and stir in the parsley.
  • Place 2 slices of the bread end to end, overlapping by 1/2 inch.
  • With a rolling pin, roll bread into a very thin 7x4-inch rectangle.
  • Spread lightly with butter, then spread with 2 tablespoons of the shrimp mixture.
  • Roll bread up tightly from the short side, jelly-roll fashion.
  • Wrap in plastic wrap and refrigerate 1 to 4 hours.
  • Repeat process with remaining bread.
  • If you use the flour tortillas, spread the butter and shrimp mixture across the center of the tortilla - covering completely but leaving 1/8 of an inch from the edge bare - without any mixture. (This allows for mixture to spread out as you roll.)
  • Starting from one end, roll up the tortilla very tightly.
  • Once it is rolled, wrap tightly in plastic wrap and refrigerate.
  • To serve, remove the plastic wrap and slice into individual pinwheels.
  • The tortilla's ends will be discarded.
  • Arrange pinwheels on serving tray or platter.

Categories: Picnic 
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