I am finally making the time to get this recipe posted!! Yay for me! It seems like I’ve been busy doing insignificant things lately. While I do realize that I probably don’t always use my time wisely, I have been being productive! For instance, this morning I made our first batch of fresh salsa using our own tomatoes and hot peppers! This makes for a happy hubby since it is one of his favorite summer time foods!
I’ve also been busy writing letters to my AB son who is just completing his 5th week of training in San Antonio. Basics are not allowed to have computers or cell phones unless authorized, so any communication with him is done the old fashioned way…hand-written letters! He isn’t the greatest at writing back, but I must give him credit for trying. I think I have received 5 letters! And we even got 2 phone calls last weekend!!! Coming up with creative ways to correspond isn’t always easy. Here is one way that I did though:
I’ve also been busy crocheting a baby blanket for our first grandbaby scheduled to arrive in early September! No picture of it yet since I don’t want my daughter-in-law seeing it until I actually give it to her! And I’ve been making collegiate checkerboard Christmas stockings! Here is a sample:
Now, back to the shrimp rolls. You might have read my post about egg rolls a few weeks ago. That night the hubby also created this recipe. He and all four of my kiddlets love shrimp. I am the oddball here because I rarely if ever like shrimp or other types of seafood. I know…weird, right? These amounts are pretty much guesses since he didn’t write any of it down.
8 oz pkg of cream cheese, softened
1/2 c. sour cream
1/4 c. mayonnaise
1/8 c. ricotta cheese
salt and pepper to taste
pinch of red pepper
sesame seed oil to taste
2-3 tbsp. butter
splash of lemon or lime juice (or both)
1 c. small shrimp (can be chopped into tiny pieces)
about 6-8 egg roll wrappers
peanut oil for frying
In a large mixing bowl combine the cream cheese, sour cream, mayonnaise and ricotta cheese. Stir in salt, pepper and red pepper. Set aside.
In a large skillet, melt butter. Add shrimp, sesame seed oil, and lemon or lime juice. My hubby added the seasonings to the shrimp instead of the cheese mixture. I don’t think it matters when you add them. Stir until heated through. Combine shrimp with cream cheese mixture.
Place a spoonful of mixture on each egg roll wrapper. Wrap according to package directions and fry following the directions given here. Enjoy!
The Cookbook Experiment 