Shrimp And Blue Cheese Roulade
Updated August 18, 2015
- Total Time
- 20 minutes
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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 analysis per serving (8 to 10 servings)
4 grams carbs; 29 milligrams cholesterol; 57 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 177 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the sponge roll and have it ready.
- Step 2
Chop the shrimp coarse-fine and set aside. There should be about half a cup or slightly more.
- Step 3
Combine the cream cheese, blue cheese, onion, mayonnaise, sour cream, lemon juice and parsley. Blend thoroughly and add the chopped shrimp.
- Step 4
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.
- Step 5
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.
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