Indian Spiced Shrimp Wrap Recipes

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Steps:

• For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

Steps:

• Marinate shrimp in 1 1/2 T olive oil, curry powder, cumin, minced ginger, minced garlic, cayenne, and salt for 1/2 hour.
• Saute shallots in oil, in a heavy skillet over medium heat, stirring frequently, for about 2 minutes.
• Stir in tomato paste, water, and brown sugar. Bring to a simmer.
• Add shrimp mixture and cook until shrimp are just cooked through, 3-4 minutes.
• Sprinkle with cilantro, and serve with lemon or lime wedges and flat bread, or over rice.

Steps:

• Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade.
• Heat grill to medium-high (400 degrees to 450 degrees F). Cut slits in a sheet of Reynolds Wrap® Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top.
• Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
• Remove shrimp from aluminum foil sheet allow remaining juices to cool before handling foil.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season shrimp with salt and pepper; sprinkle with garam masala. Add to skillet in a single layer and cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
• Reduce heat to medium; add remaining 1 tablespoon oil and swirl to coat. Add onion and ginger; cook, stirring, until onion is tender, about 8 minutes. Season with salt and pepper. Add marinara; simmer until slightly thickened, about 5 minutes. Remove from heat; stir in cream and shrimp with any accumulated juices. Season with salt and pepper. Serve over couscous, topped with scallions.

Steps:

• Combine the first 8 ingredients together in a small skillet; place over medium-high heat.
• Cook 2 minutes, stirring constantly; stir in salt.
• Cool mixture.
• Add spice mixture and shrimp to a large heavy-duty plastic zip-lock bag; shake around to coat shrimp.
• Seal and marinate in refrigerator 1-2 hours.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shrimp mixture; stir/saute for 7 minutes or until shrimp are done.
• Warm tortillas by following the package directions.
• Spoon about 1/2 cup shrimp mixture down the center of each tortilla; roll up one-sided burrito style.