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Ingredients
- 1 can (10 3/4 oz) condensed cream of celery soup, undiluted
- 3 oz. cream cheese, softened
- 1/4 cup milk
- 1/4 tsp. paprika
- 1/4 tsp. pepper
- 1/8 tsp. seafood seasoning
- 1 lb. cooked medium shrimp, peeled and deveined
- 4 flour tortillas (10 in) warmed
- 1/2 cup shredded cheddar-Monterey Jack cheese
- 1 cup torn romaine, chopped
Preparation
Step 1
In a large skillet, combine the first six ingredients. Cook and stir over medium heat until cream cheese is melted and blended. Stir in shrimp; heat through.
Spoon 2/3 cup filling off center on each tortilla. Sprinkle each with 2 Tbsp. cheese. Fold sides and ends over filling and roll up. Serve with lettuce.
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