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Shrimp Wraps Recipe

Sunday, November 29, 2009

                                   Shrimp Wraps Recipe

Shrimp Wraps Recipe Ingredients

1 pound large shrimp (12 to 15 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled

4 large soft flour tortillas (10 to 12 inches)

4 large green leaf lettuce leaves

1 large ripe Hass avocado, peeled, pitted, and thinly sliced

1⁄2 cup salsa (mild, medium, or hot)

1 small red onion, thinly sliced and separated into rings

1⁄4 cup coarsely chopped cilantro

Shrimp Wraps Recipe Cooking Description

1.If you’re using raw shrimp, bring 2 quarts salted water to a boil in a medium pan over high heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, 3 to 5 minutes. Transfer the shrimp to the ice water using a slotted spoon. Allow to cool completely. Drain the shrimp and blot dry with paper towels. If you’re using precooked shrimp, skip this step.

2.Lay the tortillas out on your work surface. Place 1 lettuce leaf in the middle of each tortilla. Lay 3 or 4 shrimp over each lettuce leaf and top with one-quarter of the avocado slices, 2 tablespoons salsa, a few onion rings, and 1 tablespoon cilantro. Fold the sides of the tortilla over toward the center. (The sides may not meet to cover the filling.) Fold the bottom over the filling. Roll the tortilla away from you, keeping it as tight as possible.

3.Serve immediately, or wrap each sandwich tightly in wax paper, then in plastic wrap. Refrigerate until ready to serve. (The wraps can be made up to 8 hours in advance.Shrimp Wraps Recipe


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