Tequila Lime Shrimp Wraps

180
Tequila Lime Shrimp Wraps

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound fresh or frozen medium shrimp in shells

  • 8

    ounces fresh or frozen sea scallops

  • ¼

    cup lime juice

  • ¼

    cup snipped cilantro

  • 2

    tablespoons cooking oil

  • 2

    tablespoons tequila

  • 2

    cloves garlic, minced

  • 1 to 2

    1 to 2 teaspoons bottled hot pepper sauce

  • ½

    teaspoon dried oregano, crushed

  • ½

    teaspoon ground cumin

  • ½

    teaspoon pepper

  • 1

    large onion, cut into thin wedges

  • 1

    large green sweet pepper, cut into bite-size strips

  • 1

    large red sweet pepper, cut into bite-size strips

  • 1-½

    cups sliced fresh mushrooms

  • 6

    9- to 10-inch warmed flour tortillas

  • 6

    ounces shredded Monterey Jack cheese or Chihuahua cheese (1-½ cups)

  • Lime wedges

Directions

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops. Cut scallops in half; set aside. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper. Add shrimp and scallops. Cover; chill 2 hours, stirring occasionally. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes. Add mushrooms. Cook and stir 2 minutes more. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.


Nutrition

Facebook Conversations