September 16, 1997

Breezy Caribbean Shrimp and Grape Wraps are a taste of the tropics, without the fat.

This recipe emphasizes Caribbean flavors: shrimp, rice and mango chutney, all wrapped inside a tortilla blanket. These wraps are portable.

Each serving contains just 7.6 grams of fat.

- Associated Press


Breezy Caribbean Shrimp and Grape Wraps

2 cups hot, cooked rice

2 tablespoons chopped onion

2 tablespoons chopped Anaheim peppers

1 clove garlic, minced


2 teaspoons vegetable oil

12 ounces peeled medium shrimp

1/2 teaspoon grated lime peel

1/2 teaspoon dried thyme leaves, crushed

1/8 teaspoon ground black pepper

1/8 teaspoon ground cinnamon

1 1/2 cups halved seedless grapes

2 teaspoons fresh lime juice

1/8 teaspoon bottled hot pepper seasoning

1/2 cup mango chutney


4 flour tortillas (10-inch diameter)

Cook rice according to package directions.

Meanwhile, saute onion, peppers and garlic in oil until the onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10 minutes. Spread tortillas on a clean, dry surface. Put one-fourth of the shrimp mixture and 1/2 cup of the rice mixture on half of each tortilla. Fold in sides and roll into a square bundle. Serves 4.

Nutrition facts per serving: 500 calories, 21.7 grams protein, 7.6 grams fat (14 percent calories from fat), 86 grams carbohydrates, 121 milligrams cholesterol, 3.5 grams fiber, 551.7 milligrams sodium.

- Recipe from California Table Grape Commission

The Herald-Mail Articles