Ingredients
1 can (4oz) small shrimp
2 sliced green onions
1/4 cup hot salsa
1/4 cup light sour cream
8 slice white bread or
4 tortillas
Directions
Drain shrimp. Rinse with cold water. Pat dry with paper towel. Finely
chop shrimp and mix with green onions, salsa and sour cream. Trim
crusts from bread. Spread each with 2T filling. Or spread tortillas
with 1/4c filling each. Roll up tightly. Cover with plastic wrap.
Refrigerate for at least 30 minutes or overnight. Slice each bread
roll into 6 pieces or tortillas into 8 pieces
Servings: 48 pieces
Budget Shrimp Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Mexican; Seafood
The History of Recipes
It is possible to follow the history of written recipes far back into distant history, in truth as far back into history as ancient Egypt, and possibly even further. In practice though, sadly, these old cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the Roman chefs used many herbs, including many that are still in use today for example thyme, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the holy land, such as basil and rosemary. The introduction of these new tastes led to an eruption in cookery books, the majority of which are now in private cookery archives. By the time we get to the 20th century, cookbooks are increasing in popularity mostly due to better eduction, more free time and disposable income. |
We hope you enjoy this Budget Shrimp Salsa recipe.
