Tequila-Lime Shrimp and Scallop Wrap

Tequila-Lime Shrimp and Scallop Wrap

 6 Gourmet Ivory Teff Wraps

1 pound fresh or frozen medium shrimp, deveined, cooked, and unshelled

1/2 pound fresh or frozen sea scallops

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1/4 cup tequila (optional)

2 teaspoons minced garlic

2 teaspoons bottled hot sauce

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 large onion, cut into thin wedges

1 green pepper, cut into bite-sized strips

1 red pepper, cut into bite-sized strips

6 ounces shredded Monterey Jack cheese

Serves 6. Approximate nutritional analysis per serving: Calories: 470,

Total Fat: 17g, Cholesterol: 155mg, Sodium: 690mg, Total Carbohydrate: 40g

Protein: 31g, Dietary Fiber 5g

 

1   If you’re using frozen shrimp and/or scallops, thaw and rinse them. If the scallops are as large as an egg or larger, cut them in half and set aside.

2   In a small mixing bowl, stir together the lime juice, lemon juice, cilantro, 1 tablespoon of the oil, the tequila, garlic, hot sauce, cumin, and oregano. Add the shrimp and scallops.

3   Cover and chill for 2 hours, stirring occasionally.

4   Meanwhile, in a large skillet, cook the onion and peppers over medium-high heat in the remaining oil until they begin to get soft. Add the shrimp-scallop mixture to the skillet, and bring to a boil. Cook and stir for about 3 minutes, until some of the liquid has burned off and the scallops are cooked.

5   Warm wraps as per package directions. Evenly distribute cheese and the Tequila Lime Shrimp & Scallops over the 6 Ivory Teff Wraps and roll burrito style.

Optional: Stuff with additional fillings: sliced avocados, sour cream, shredded lettuce, olives, or roasted veggies like red and yellow bell pepper, zucchini, portabella mushroom or eggplant. Try adding diced pineapple and sweet Maui onions.