Shrimp And Blue Cheese Roulade

Name: Shrimp And Blue Cheese Roulade
Total time: 20 min
Yield: Eight to 10 servings
Cuisine: french
Ingredients: 1 basic sponge roll for roulades (see recipe); 1/4 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

By Craig Claiborne and Pierre Franey

Total Time: 20 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; FESTIVE FARE

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Ingredients

Yield:Eight to 10 servings

1basic sponge roll for roulades (see recipe)
¼pound cooked shrimp, peeled and deveined
4teaspoons cream cheese at room temperature
4teaspoons blue cheese at room temperature
1tablespoon finely chopped onion
1tablespoon mayonnaise
1tablespoon sour cream
2teaspoons lemon juice
1tablespoon finely chopped parsley

Ingredient Substitution Guide

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.