Citrus-Shrimp Wraps

Citrus-Shrimp Wraps


INGREDIENTS

  • 3/4 cup lightly packed fresh parsley leaves
  • 1/2 cup Smucker's® Apricot Preserves
  • 1/3 cup reduced-sodium soy sauce
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon McCormick® Ground Mustard
  • 1/2 teaspoon McCormick® Ground Ginger
  • 3/4 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 3/4 cup lightly packed fresh cilantro
  • 1/2 cup lightly packed fresh mint leaves
  • 1/4 cup Crisco® 100% Extra Virgin Olive Oil
  • 3 cloves garlic
  • 1/4 teaspoon salt
  • 1 can Pillsbury® refrigerated thin pizza crust
  • 1 cup shredded red cabbage
  • 2/3 cup shredded carrot
  • 1/4 cup Fisher® Cashews, Halves and Pieces, coarsely chopped

DIRECTIONS

  1. Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside. 
  2. To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside. 
  3. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet. 
  4. Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
  5. With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.

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