{"id":19416,"date":"2016-09-25T05:00:18","date_gmt":"2016-09-25T12:00:18","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=19416"},"modified":"2019-10-18T11:59:20","modified_gmt":"2019-10-18T18:59:20","slug":"shrimp-taco-wraps","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=19416","title":{"rendered":"Shrimp Taco Wraps"},"content":{"rendered":"

You don’t need any tortillas for this taco.<\/strong><\/span><\/p>\n

I’m always looking for something new to try on friends. Wednesday night is my “girl’s night out” night. Sometimes we do “movie night” (my favorite), sometimes we go out to eat at a local restaurant or occasionally we do dinner and one of our houses.<\/p>\n

I love fish tacos and I know I’ve been doing a lot of shrimp recipes lately but I couldn’t resist trying out a recipe for shrimp tacos using lettuce leaves in place of the tortillas; so is it a taco or lettuce wrap or a little bit of both? Doesn’t that mean you can eat twice as much since that lettuce has almost zero calories. I like doing anything with shrimp because as long as there is a bag in your freezer you can come up with something yummy on a moments notice. I have 15 shrimp recipes in my “entree” section here and 14 recipes for appetizers (hot and cold). So, that goes to show you, there’s a lot you can do with that curved little crustacean.<\/p>\n

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Hot, cold, sweet, sour, crunchy, with pasta, with rice, taco it, skewer it, wrap it, pizza it, wonton it, bun it, you name it, you can come up with a new recipe just by throwing a bunch of things together.<\/p>\n

I’m sure by now you are thinking maybe I should change the name of this blog to Rosemary and the Shrimp; well that’s probably not going to happen. You always see a million and one ways to prepare chicken but not nearly as many recipes using shrimp and fish; so I’m just trying to give you a few more to add to your recipe folders. Those are my pickled yellow beets<\/a> in the picture above.<\/p>\n

BLAST FROM THE PAST<\/strong><\/span>: One of my favorite shrimp recipes would have to be Bang Bang Shrimp<\/a> which I’ve had at Bonefish Grill and similar at PF Changs. You can serve this as an appetizer or put it on top of a bowl of rice for an entree.<\/p>\n

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Sprinkle your seasoning on both sides of the shrimp.<\/p>\n

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Prepare all your vegetable toppings. I julienned the cucumber, carrot and jicama and sliced the jalape\u00f1o very thinly. Peel and slice the avocado and then run avocado slices under cool water to help prevent browning.<\/p>\n

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Grill the shrimp for 4-5 minutes, turning half way through cooking then give a squeeze of lime juice.<\/p>\n

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Remove the shrimp to a serving dish and get ready to put your wraps together.<\/p>\n

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I used a julienne tool to make long threads of carrot. You can buy carrots already cut into matchsticks if you want to make things go a little a little quicker but they won’t be as finely cut as using this tool.<\/p>\n

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Here’s the spiralized cucumbers, the julienned jicama and carrots, sliced jalape\u00f1o, and lettuce leaves.<\/p>\n

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Shrimp all in the boat and ready to serve.<\/p>\n

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From left to right there is a ginger sauce, jalape\u00f1o cream, Thai sweet chili sauce in the bottle, then peanut sauce and soy sauce. You can use whatever sauces you like on tacos. A pico would be good or even a fruit salsa. You can simply buy some sour cream and stir in some chopped cilantro.<\/p>\n

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There’s my little kiwi flower. I used a “v” knife and made the up and down cuts around the kiwi, then pulled it apart and using a small paring knife, carefully cut the skin away leaving it attached at the bottom.<\/p>\n

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Shrimp Taco Wraps<\/div>\t
2016-08-08 09:50:43<\/div>
Grilled shrimp makes this a great little taco or wrap without using a tortilla.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1-2 lb. shrimp<\/li>\t\t\t\t
  2. seafood seasoning<\/li>\t\t\t\t
  3. 1 jicama, peeled and cut into julienne strips<\/li>\t\t\t\t
  4. 1-2 c. carrots, shredded into strips<\/li>\t\t\t\t
  5. 1 avocado<\/li>\t\t\t\t
  6. 1 English cucumber, spiralized or cut into strips<\/li>\t\t\t\t
  7. 3-4 jalape\u00f1os, seeded and cut very thin<\/li>\t\t\t\t
  8. romaine lettuce or Boston lettuce leaves<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Peel and cut all your vegetables into julienned strips. I did not peel the cucumber and I used a spiralizer tool to cut the long pieces.<\/li>\t\t\t\t
    2. When you peel and slice your avocado if you will put it into a small strainer or colander and rinse under cold water it will not turn dark for quite a while.<\/li>\t\t\t\t
    3. Peel and devein the shrimp. Toss with some of your seasoning and grill or broil until done. Set aside.<\/li>\t\t\t\t
    4. Make your sauces or whatever you plan on topping your taco\/wrap with.<\/li>\t\t\t\t
    5. To assemble, open up your washed and chilled lettuce leaf and put a little bit of everything into the center of the leaf. I saved the shrimp until last and then added some sauce and extra jalape\u00f1os.<\/li>\t\t\t\t
    6. Enjoy.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. For the seafood seasoning you can use just about anything and any blends. Some that I think would be food would be chili powder, cumin, paprika, garlic, cayenne, lemon pepper just to name a few.<\/li>\t\t\t\t
      2. For the sauces -- a good pico would be good. I use the Thai Sweet Chili Sauce, Peanut butter sauce and I mixed some cilantro with sour cream for a sauce.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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