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Caribbean Shrimp Wraps in Lavash

by in Apr 2004
Caribbean Shrimp Wraps in Lavash
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Total Time: 40

Yield: 4 wraps

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  • 2 teaspoons olive oil
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped Anaheim chile or other moderately spicy chile
  • 1 clove garlic, minced
  • 3/4 pound large shrimp, peeled, deveined, and cut in half
  • lengthwise through the body
  • 1/2 teaspoon grated fresh lime peel
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon cinnamon
  • 1-1/2 cups halved red seedless grapes
  • 2 teaspoons fresh lime juice
  • 1/8 teaspoon bottled hot sauce
  • Salt and pepper, to taste
  • 2 cups cooked rice
  • 1/2 cup mango chutney or ginger chutney
  • 4 11-inch lavash bread rounds or tortillas


Heat olive oil in a large nonstick skillet over medium heat. Add onion, chile, and garlic. Saute until the onion is tender, about 3 minutes. Add shrimp, lime peel, thyme, and cinnamon. Sauté, stirring frequently, until shrimp is barely cooked and no longer translucent, about 4 or 5 minutes. Add grapes, lime juice, and hot sauce. Add salt and pepper to taste, mix well, and remove from heat.

Place cooked rice in a microwave-safe container and microwave on high 1-1/2 minutes, or until hot. Add chutney to rice; mix well. Place lavash bread rounds in a large zip-top plastic bag and microwave on high 1 minute.

Remove lavash from bag and, working two at a time, spread 1/2 cup rice and one-quarter of the shrimp-grape mixture on the lower half of each lavash round. Fold in the sides, then tightly roll up the lavash. Place the wraps seam side down on a serving platter.

Updated Wednesday, April 28th, 2004

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