Shrimp Remoulade Wraps
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
2 pounds medium Florida shrimp, cooked and peeled
1 1/2 cups light mayonnaise
1/2 cup ketchup
4 tablespoons Dijon mustard
2 Florida shallots, minced
1 Florida garlic clove, minced
1/4 cup prepared horseradish
1/4 cup rice wine vinegar
1/2 teaspoon celery salt
1 teaspoon paprika
3 tablespoons seafood seasoning spices
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
6 flour tortillas
Shredded Florida lettuce
- Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hour
- Make a remoulade sauce by combining all but last two ingredients in a food processor; blend until smooth.
- Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving.
- Spoon shrimp mixture onto center of tortilla and top with lettuce. Roll into a wrap and cut in half to serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 506; Calories From Fat: 173; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 247mg; Total Carbs: 48g; Protein: 35g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.