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Spicy Pacific Shrimp Wraps with Passion Fruit Vinaigrette
Peter Duenas, Chef/Owner, Meskla


Spicy Shrimp Wraps

1 lb Raw Shrimp, peeled and stretched
2 lbs Fresh Avocados
1/2 cup Soy Sauce
1 tsp Ground Hot Pepper
1/2 cup Sliced Green Onions
12 10-in Flour Tortillas
1 lb Sliced Cucumbers
1 lb Cream Cheese
1/4 cup Sugar

Combine the shrimp, soy sauce, and sugar in a mixing bowl. Marinate for 5-10 minutes. In a frying pan, sear shrimp until cooked and caramelized. Let cool. In a mixing bowl, combine cream cheese and hot pepper. Whisk until smooth and creamy. Slice green onions and cucumbers 2 inches length-wise. Peel and slice avocados.

To roll, place tortillas on a clean dry surface. Spread out the cream cheese mixture evenly. Place shrimp, avocado, cucumber, green onion in the center and roll.

Passion Fruit Vinaigrette

1/4 cup passion fruit juice
1/4 cup white vinegar
1 cup salad oil
2 tbsp sugar
1 tbsp salt
1/4 cup minced onion
pinch ground black pepper


At low speed, blend the passion fruit concentrate, vinegar, sugar and onions. Slowly add the sald oil while still blending until emulsified. Season to taste with sald and pepper. Serve as a topping or a dipping sauce.

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