Liturgical Year : Recipes : Roulades of Shrimp and Asparagus

Catholic Recipe: Roulades of Shrimp and Asparagus

INGREDIENTS

18 slices very fresh bread, cut 1/2 inch thick
2 cans (5 ounces each) deveined shrimp
1/4 teaspoon Worcestershire sauce
dash Tabasco
2 teaspoons prepared horseradish
1/2 cup mayonnaise
18 cooked asparagus spears
melted butter or margarine
paprika
mushroom sauce (prepared)

Details

Serves: 8

Prep Time: 45 minutes

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Seasons (1)

These roll-ups of shrimp and asparagus can be either appetizers or part of the main course.

DIRECTIONS

Trim crusts from bread slices. Roll bread slices with rolling pin until very thin. Mash shrimp; add next 4 ingredients; mix well. Spread on bread slices. Place 1 spear asparagus on end of each bread slice; roll up; secure with wooden picks. Brush lavishly with melted butter; sprinkle with paprika. Arrange on baking sheet. Bake at 450° for about 15 minutes or until deep golden brown. Remove picks. Serve with a mushroom sauce.

Makes 18 skewers.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965