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South of the Border Shrimp Wraps
Cummulative Rating
Servings
Serves 4
Difficulty
Medium |
Ingredients
4 gf flour wraps*
2 Tablespoons vegetable oil
1/2 pound medium shrimp, shelled & deveined
1/2 lime
1 teaspoon chili powder
1/4 teaspoon salt
Gf sour cream
Gf salsa
1 Tablespoon vegetable oil
1 cup black beans, rinsed and drained
1/2 cup frozen corn
1 teaspoon chili powder
1/2 teaspoon salt
1-1/2 cups spanish rice
For spanish rice:
2 cups gf chicken stock
1 cup long grain rice
1 garlic clove, cut in half, lengthwise
1 Tablespoon vegetable oil
1/4 cup salsa
Salt to taste
6 green onions, chopped |
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Directions
For spanish rice:
Add oil to a medium saucepan over medium heat. Add garlic halves and saute until fragrant and golden. Remove garlic and add rice to pan. Stir until rice is opaque. Add chicken broth, salsa and salt to taste. Reduce heat to simmer, cover and cook for 25 minutes.
Heat a medium skillet over medium-high heat and add oil. When hot, add shrimp, chili powder, salt and the juice of 1/2 lime. Stir and toss until shrimp are pink, about
2-3 minutes. Remove from pan.
Add 1 tablespoon oil to same pan and heat over medium heat. Add green onions, corn, beans, chili powder and salt. Saute and stir for about 4-5 minutes. Remove from heat.
Heat a separate non-stick skillet over high heat. When hot, add wraps, one at a time for about 1-2 minutes per side, until they begin to brown but are still soft.
To assemble: Place a tortilla on a work surface. Spread a layer of sour cream on tortilla. Place rice in a 1-1/2" strip horizontally across tortilla, a little below center of tortilla. Top rice with a layer of shrimp, then a layer of bean mixture and finish with a dolop of salsa.
Roll wrap horizontally away from you so that filling is covered. Tuck both sides in towards center and finish rolling tortilla away from you until it is completely wrapped up.
You can serve and eat this way, or place wrap on corner of a square of foil and then wrap in like manner. This will not only keep the wrap warm, but will contain any mess as you eat. To eat, simply tear foil away as you eat.
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Tips
*We used Don Poncho’s Gluten free Wraps.
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