Ingredients
- 1 basic sponge roll for roulades (see recipe)
- ¼ pound cooked shrimp, peeled and deveined
- 4 teaspoons cream cheese at room temperature
- 4 teaspoons blue cheese at room temperature
- 1 tablespoon finely chopped onion
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (8 servings)
56 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 28 milligrams cholesterol; 80 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight to 10 servings
Preparation
- Prepare the sponge roll and have it ready.
- Chop the shrimp coarse-fine and set aside. There should be about half a cup or slightly more.
- Combine the cream cheese, blue cheese, onion, mayonnaise, sour cream, lemon juice and parsley. Blend thoroughly and add the chopped shrimp.
- Spread the shrimp mixture over the sponge roll and smooth it over. Roll the cake like a jellyroll, folding the small end over and over to make a roll about 10 inches long.
- Using a knife with a serrated blade, carefully slice off the bulky ends of the roll. Cut the remaining roll into neat, one-half-inch slices. Serve lukewarm or cold.
20 minutes
Dining and Cooking