Gump Shrimp Wraps Recipes

MEDITERRANEAN SHRIMP WRAPS

Steps:

• Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

SPICY SHRIMP WRAPS

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

BACON WRAPPED SHRIMP

Steps:

• Preheat grill for medium heat.
• Wrap shrimp in bacon, and secure with toothpicks.
• Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be done when the bacon is fully cooked.

GUMP'S SHRIMP & GRITS

Steps:

• In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Add cheese; cook and stir for 2-3 minutes or until melted. Set aside and keep warm., Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and remaining Creole seasoning in a 13x9-in. baking dish. Squeeze juice from lemon into dish; add lemon quarters. Bake, uncovered, at 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12 minutes longer or until shrimp turn pink, stirring once., Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and remaining cayenne over medium heat until bacon is crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is evaporated. Reduce heat; stir in spinach and cream., Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top each with sauce mixture and a shrimp.

GRILLED CHIMICHURRI SHRIMP WRAPS

Steps:

• Cook the fries according to the package instructions.
• Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
• Place the naan breads on the grill to warm and slightly char, about a minute per side.
• To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
• Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
• Serve immediately.

SHRIMP LETTUCE WRAPS

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
• Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

THAI SHRIMP WRAPS

Steps:

• Place the tortillas on a flat surface and layer lettuce followed by shrimp, cucumber, cilantro and peanuts.
• Sprinkle with seasonings, if desired.
• Roll up securely and serve.