| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Caribbean | 2send, Sandwiches, Seafood, Lowfat | 4 | servings |
INGREDIENTS
| 2 | c | Hot cooked rice |
| 2 | tb | Chopped onion |
| 2 | tb | Chopped anaheim peppers |
| 1 | Clove garlic; minced | |
| 2 | ts | Vegetable oil |
| 12 | oz | Peeled medium shrimp |
| 1/2 | ts | Grated lime peel |
| 1/2 | ts | Dried thyme leaves; crushed |
| 1/8 | ts | Ground black pepper |
| 1/8 | ts | Ground cinnamon |
| 1 1/2 | c | Halved seedless grapes |
| 2 | ts | Fresh lime juice |
| 1/8 | ts | Bottled hot pepper seasoning |
| 1/2 | c | Mango chutney |
| Salt | ||
| 4 | lg | Flour tortillas; ten-inch diameter |
INSTRUCTIONS
1) Cook rice according to package directions. 2) Saute onion, peppers and garlic in oil until the onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt. 3) Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10 minutes. Spread tortillas on a clean dry surface. Portion -1/4 of the shrimp mixture and -1/2 cup of the rice mixture on -1/2 of each tortilla. Fold sides in and roll into a square bundle. Nutrition facts per serving: 500 calories, 21.7 grams protein, 7.6 grams fat (14 percent calories from fat), 86 grams carbohydrate, 121 milligrams cholesterol, 3.5 grams fiber, 551.7 milligrams sodium. Recipe featured in "That's a wrap: Versatile sandwiches are ready to go," wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston. By Pat Hanneman <kitpath@earthlink.net> on Apr 21, 1999 Recipe by: California Table Grape Commission Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 21, 1999, converted by MM_Buster v2.0l.
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