Photo: Marc Antony's Scampi Wraps Recipe
Ingredients
Shrimp:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, crushed
- 1 teaspoon red pepper flakes
- 24 deveined shrimp, peeled, tails off, if your fish counter won't do this for you, ask for easy-peels (deveined raw shrimp in shell) and just slide the shells off when you bring them home from the market
- 1 teaspoon grill seasoning blend (recommended: Montreal seasoning) or salt and black pepper
Salad:
- 2 hearts romaine
- 3 tablespoons capers
- 4 fillets, anchovies, chopped, optional
- 1 lemon, zested and juiced
- 2 tablespoons extra-virgin olive oil, 2 turns of the bowl
- 4 (12-inch) spinach or sun-dried tomato flavored flour tortilla wraps
Directions
Heat a large skillet over medium high heat. Add oil, garlic and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook, stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.
Chop 2 hearts of romaine and place in a large bowl. Add chopped shrimp and garlic, capers, anchovies lemon zest and juice. Toss salad, then add oil and re-toss. Season with salt and pepper.
Blister tortillas in very hot nonstick skillet or over open flame on gas burner stove top for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.
SERVES: 4; Calories: 556; Total Fat: 23 grams; Saturated Fat: 4 grams; Protein: 17 gram; Total carbohydrates: 70 grams; Sugar: 1 gram; Fiber: 5 grams; Cholesterol: 55 milligrams; Sodium: 1,245 milligrams
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By jennyd57
on October 03, 2012
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I have made this recipe many, many times and it always comes out fresh and delicious. We eat it as a salad with the bread on the side sometimes. As a wrap, this recipe is a hit with my children even though they aren't super excited about shrimp.
By designer242_110...
Groveland, IL
on July 28, 2010
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This recipe was wonderful, although, I did ad some red onion, and cherry tomatoes to the salad mix, as well as a little mayo! Yummy!
By Chef #1267319
Irvine, CA
on October 05, 2007
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This wrap is a delish twist on the ordinary low carb chicken wraps. Don't be afraid of the anchovy... It's just salty & nutty. The lemon cuts any fishyness that you might be afaid of. I used whole wheat tortillas, but next time I will try the larger "wrap" style tortillas. I did not give this five stars b/c it is not exactly something I would serve to company or get at a resaraunt. Thanks Rach!
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