Shrimp and Veggie Leaf Wraps
Hint: You can take your time with the process since the wraps are served at room temperature…..grill your shrimp first and then tackle the veg.
Hint: You can take your time with the process since the wraps are served at room temperature…..grill your shrimp first and then tackle the veg.
The ingredients:
8 hearty Swiss chard leaves
1 red pepper
1 Jalapeno
1 medium bunch of asparagus cut into 2 inch pieces
1 cup of cooked quinoa
4 oz of red pepper hummus
2 oz of cream cheese
1 lb of large size uncooked shrimp
8 hearty Swiss chard leaves
1 red pepper
1 Jalapeno
1 medium bunch of asparagus cut into 2 inch pieces
1 cup of cooked quinoa
4 oz of red pepper hummus
2 oz of cream cheese
1 lb of large size uncooked shrimp
Marinade for Shrimp
One medium bunch of Genovese basil - stems removed
4 garlic cloves peeled
A palm full of mustard greens
2 green onions
¼ cup of olive oil
Salt and pepper to taste
One medium bunch of Genovese basil - stems removed
4 garlic cloves peeled
A palm full of mustard greens
2 green onions
¼ cup of olive oil
Salt and pepper to taste
The Process
Toss all the marinade ingredients into a Vita Mix or blender and pulse until smooth. If using a Vita Mix take it slow with pulsing so you don't over mix. Pour the mixture over the peeled shrimp to marinate for a minute or two while your grill heats up to a medium high temperature. Grill the shrimp on both sides until cooked through and some nice grill marks form. While the shrimp cool down on the counter fill a medium sauce pan with about a half inch of water with a pinch of salt. Heat to a boil and place the cut asparagus into the water and turn down the temp to a simmer. Cook for 5 minutes.
Toss all the marinade ingredients into a Vita Mix or blender and pulse until smooth. If using a Vita Mix take it slow with pulsing so you don't over mix. Pour the mixture over the peeled shrimp to marinate for a minute or two while your grill heats up to a medium high temperature. Grill the shrimp on both sides until cooked through and some nice grill marks form. While the shrimp cool down on the counter fill a medium sauce pan with about a half inch of water with a pinch of salt. Heat to a boil and place the cut asparagus into the water and turn down the temp to a simmer. Cook for 5 minutes.
While the asparagus simmers dice the jalapeno and red pepper into small pieces. Prepare the Swiss chard by laying the leaves out on a flat surface. Smear each leaf with a dollop of cream cheese and hummus.
Drain the remaining simmering water from the asparagus pan and add the diced pepper and jalapeno and cook on high heat for a minute or so. You don’t want the peppers to get to soft; the added crunch is beneficial to the wrap.
You can build these leaf wraps however you want. I thought they looked pretty hot while I was assembling them in this order: Asparagus, peppers, quinoa and shrimp on top. Roll them up and enjoy.
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