Shrimp pizza wedges
6 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| ½ | pounds | Unpeeled medium-size fresh shrimp |
| 2 | teaspoons | Lemon juice |
| 1 | pack | Cream cheese, softened (8oz) |
| 1 | cup | Shredded cheddar or Monterey Jack cheese (4-ounces) |
| 4 | Green onions, chopped | |
| 2 | Jalapeno peppers, seeded and chopped | |
| 2 | Garlic cloves, minced | |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chili powder |
| 9 | Whole wheat flour tortillas (6-inch each) | |
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Combine shrimp and lemon juice; cover and chill 30 minutes.
Position knife blade in food processor bowl; add chilled shrimp mixture, cream cheese, and next 7 ingredients. Process 1 minute or until smooth, scraping down sides occasionally.
Place tortillas on baking sheets; spread about ¼ cup shrimp mixture on each tortilla. Bake at 350 degrees for 8 to 10 minutes or until edges begin to brown. Cut each into 8 wedges. Garnish with whole shrimp, or fresh cilantro sprigs, if desired.