| 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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