MEDITERRANEAN SHRIMP WRAPS
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.
KUNG PAO SHRIMP
Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
- Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
- Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
- Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
- Serve immediately with steamed rice.
KUNG PAO SHRIMP
Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
Provided by Lisa Somerset
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 2
Number Of Ingredients 18
Steps:
- Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
- Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
- Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 36.2 g, Cholesterol 173.9 mg, Fat 29 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 4.3 g, Sodium 2156.4 mg, Sugar 18.6 g
SPICY SHRIMP WRAPS
Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. Coated with tasty taco seasoning, the cooked shrimp are tucked inside a tortilla wrap, along with coleslaw and dressed-up bottled salsa.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 374 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 1010mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 7g fiber), Protein 20g protein.
SPICY SHRIMP WRAPS
You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful!
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 18 wraps
Number Of Ingredients 8
Steps:
- Combine cream cheese and seasoning and spread on one side of each tortilla. (This you can do ahead of time).
- Top cream cheese mixture with spinach.
- Place shrimp about 1 inch from edge, and roll tightly.
- Cut into 1 inch slices and secure with wooden toothpicks.
Nutrition Facts : Calories 78.8, Fat 3.1, SaturatedFat 1.4, Cholesterol 24.4, Sodium 132.9, Carbohydrate 8.3, Fiber 0.5, Sugar 0.3, Protein 4.3
GUACAMOLE SHRIMP WRAPS
Try something that's easy enough for a week night dinner, yet delicious enough for your next party. Friends or family, these wraps are sure to wow.
Provided by Allrecipes Member
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Thread 4 shrimp close together on thin wooden skewer.
- Melt butter in pan. Add oil, garlic and parsley; heat just until bubbling, then remove sauce from heat.
- Place skewered shrimp on a rack in a pan; brush generously with garlic sauce.
- Broil shrimp 4 inches from heat until they turn bright pink (about 4 minutes). Baste at least once with garlic sauce.
- Turn and broil on other side about 3 minutes or until shrimp feel firm when pinched; baste once. (Or place skewers on a greased grill about 6 inches from hot coals. Cook and baste as directed for broiled shrimp.)
- Place 4 - 5 shrimp in tortillas, add shredded cabbage and Wholly Guacamole dip. Roll into cone and arrange on plate.
Nutrition Facts : Calories 1415.9 calories, Carbohydrate 41.4 g, Cholesterol 955.4 mg, Fat 93.1 g, Fiber 6.3 g, Protein 100.7 g, SaturatedFat 31.6 g, Sodium 1800.9 mg, Sugar 2.4 g
GUMP SHRIMP WRAPS
After my friend Edith Gump and I left the nail parlor- she was excited to make this delicious BBQ Shrimp Wrap for our cocktail hour. Which lasted three hours. While they are delicious wraps... after our third glass of Grey Goose she was having a little trouble using her new two inch red nail extensions... so she just skewered them and ate them right off of her fingers. She admitted to stealing the recipe off of Food Network but was too drunk to remember from which chef. She is such a lush. Note: Prep time assumes you are sober.
Provided by Pot Scrubber
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a grill pan or heavy skillet over high heat.
- Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
- Mix marmalade and barbecue sauce.
- Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
- To eat, wrap shrimp in lettuce with cucumber.
Nutrition Facts : Calories 169.1, Fat 1.6, SaturatedFat 0.3, Cholesterol 43.5, Sodium 573.7, Carbohydrate 32.8, Fiber 1.2, Sugar 25.1, Protein 7
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