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Grilled Shrimp and Kale Wraps

Grilled Shrimp and Kale Wraps



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8

large, curly kale leaves, washed

1

tablespoon white vinegar

1

cucumber, thinly sliced

1

large carrot, cut into thin strips

2

radishes, thinly sliced

1/2

red onion, cut into thin strips

1

lb medium shrimp, grilled

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  • 1

    Cut off the white stem and place the kale in a warm water bath with the vinegar. Let it soak for 10 minutes.

  • 2

    Dry with paper towel and use a sharp knife to remove the main stem that runs down the center of the leaves until it’s mostly green. Be careful not to break them. The point is for them to be flexible so you can roll them up.

  • 3

    Combine the sour cream with 4 avocado slices. Add salt and pepper to taste; use a fork to mix and lightly crush to make a dressing.

  • 4

    Place 2 leaves in front of you and fill each one of them to your liking with cucumbers, carrots, radishes, onions, alfalfa and shrimp. Add a little sour cream dressing over it. Do not overfill it or you won’t be able to roll it up.

  • 5

    To roll it up, fold the top and bottom flaps and then the back, just like you would a burrito.

Expert Tips

  • Keep in mind that you can also fill it with nuts, tuna, hummus, cilantro, beets, tomatoes or anything else you can think of.
  • You can also store the leaves in an airtight container; that way, you can make your wrap when you wish.

No nutrition information available for this recipe

More About This Recipe

  • Jeannette Quiñones-CantoreSummer is the perfect time for fresh and colorful salads and vegetables, so how about if we try a different type of wrap (similar to flautas) to enjoy them with? These kale wraps are both refreshing and easy to prepare.

10 Top Paleo-Friendly Grilled Appetizers

A hot fire and a stick for cooking over it. Can it get more paleo than that?

OK, not all of these recipes require threading food onto a skewer. But they&aposre all 5-star grilled appetizers that are perfectly paleo-friendly. Let&aposs hit the BBQ and get this paleo party started.

"So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque," says SUBEAST, the recipe submitter. "And, weather not permitting, they work great under the broiler, too."

"The closest to my favorite satay served at my Thai restaurant," says Stacey, the recipe submitter. "Prep is quick -- best if left to marinade for a few hours. Skewer up for the grill or saute on the stove! To save time, I buy the chicken tenderloin strips which are already boned, skinned, and nice-size pieces."

"A delicious skewered salmon appetizer that won&apost have you missing your own party to prepare," says dakota kelly, the recipe submitter. "Simply marinade in a simple sauce, thread them onto skewers, and toss them on the grill. Easy and delicious! Be sure and soak wooden skewers in water for 10 minutes before grilling to prevent burning."


Easy Rice Paper Rolls with Shrimp

Guest post from Simple Healthyish originally published on July 23, 2015.

Years ago, I was introduced to a Vietnamese restaurant in San Francisco. This place was special for their 7-course beef and I heard some people claimed that it’s a carnivore’s dream. They offer 7 mouthwatering courses of beef, ranging from raw, perfectly grilled, bundled and fondued. It’s everything that will make you salivate for more and more.

Each course is beautifully presented and the whole experience is quite interactive, as some courses require you to fondue and grill your own meat. Rice paper sheets and a plate stacked with fresh lettuce, bean sprouts, sliced cucumbers, pickled carrots and daikon, mint and basil are provided. Then you can create your own spring rolls to enjoy with the flavorful grilled meats.

I’m sad to announce that this place has now closed. But that’s how I got the idea for this post. Last week, I was reminiscing my visit there and longing for their rice paper rolls and thought of making my own.

This is actually a good dinner party idea, because you can let everybody make their own spring roll combination. Then everyone will stay longer and enjoy themselves. However, in this case, I used shrimp instead of beef. The crunchiness of lettuce and the freshness of shrimp make these rice paper rolls a happy meal at home.

What Do You Need to Make Shrimp Rice Paper Rolls?

  • Obviously first you need the sheets of rice paper. Rice paper wrappers are sold in packages and can be round or square. Typically for rolls like this, you would use the round ones. They are hard as a thin sheet of plastic and you soak them briefly in warm water to make them pliable.
  • Kaffir lime leaves are a common ingredient in Southeast Asian dishes and can be found in many grocery stores or Asian markets. Fresh kaffir lime leaves are even available on Amazon. But in a pinch, you could substitute bay leaves, lime zest, or a combination of both.
  • Shrimp, carrots, cucumbers, fresh mint, and Boston or Bibb lettuce are the main components of the filling. You could add in some jalapenos for a kick.
  • The shrimp and veggies are tossed in a simple sauce of lime juice, fish sauce, and soy sauce. If you need to make this gluten free, be sure to use tamari or even coconut aminos.
  • You can double the sauce or just use some extra soy sauce or tamari or even chili sauce for dipping the shrimp rice paper rolls.

How to Make Rice Paper Rolls with Shrimp…

  1. Saute shallots, kaffir lime leaves, and shrimp until the shrimp are pink and cooked through. Let cool. the cucumbers and carrots, then toss with the shrimp in a mixture of soy sauce (or tamari), fish sauce, and lime juice.
  2. Fill a shallow dish with warm water and soak one rice paper sheet for about 30 seconds.
  3. Place rice paper on your work surface and top with one leaf of lettuce, mint leaves, carrots and cucumbers, and shrimp, plus any other fillings you might like.
  4. Roll up to enclose the fillings.
  5. Serve with soy sauce, tamari, or chili sauce for dipping.

For more yumminess from me and my foodie friends, keep up with me on…

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What are more gluten free appetizers?

Looking for more shrimp recipes?

Shrimp Rice Paper Rolls Recipe

No need to be intimidated. Making shrimp spring rolls at home is totally doable. This easy rice paper rolls recipe requires nothing more than sauteeing some shrimp and tossing with veggies in a simple sauce before you roll it all up in a rice paper wrapper. Whether you devour them yourself for lunch, serve them as a side to your favorite stir fried beef and broccoli, or set out a platter as a party appetizer.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!


Grilled Garlic Shrimp with Scallion Butter – Recipe!

Grilling seafood can sometimes be difficult because it’s so flaky and fresh, it tends to want to break apart. However, with the right technique it doesn’t have to be that way. For bigger pieces of fish like salmon or sea bass, try using a wood soaked plank or board that you can find at your local grocery store. There’s no need for flipping the fish – it all cooks on top of the plank beautifully and tends to capture a light woody flavor, like in this recipe for my Cedar Plank Salmon.

Shrimp are a good choice for the grill because they are easily turnable and don’t reuqire much cooking time. The key to making great grilled shrimp is to toss them in a little fresh garlic and dried seasoning before cooking – it punches up the flavor. Also, it’s delicious to top them with butter or sauce, so I created a simple scallion butter that melts over the hot shrimp. The flavors are mildly delightful and the spring onions pair so beautifully with the sweet seafood.

This recipe is the perfect light dinner, or serve them as an appetizer at an outdoor party on the weekend. However, you might need to double the shrimp because they go down, oh so easily.

Ingredients

1/2 teaspoon smoked paprika

4 tablespoons butter, room temperature

1. Mince scallion finely. In a small bowl, add butter and minced scallion, stir to combine.

2. Dollop butter in center of a piece of plastic wrap. Fold wrap over butter and mold into a small log, twist ends to seal. Place scallion butter in refrigerator to chill for at least 1 hour. You can make scallion butter several days ahead.

3. In a small bowl, combine minced garlic, paprika, salt and pepper, stir to combine. Drizzle in olive oil and stir again. Remove shrimp from any packaging, rinse. Toss shrimp in garlic mixture and heat grill to 375 degrees, or light charcoal, until coals are light grey in color.

4. Place shrimp on hot grill and cook 3 minutes on first side. Flip shrimp over and cook on other side for 2 minutes, remove immediately. Remove scallion butter from plastic wrap and slice into 1/4 inch thick pieces. Scatter butter on top of shrimp. Butter will melt quickly over warm shrimp, serve. Enjoy!


About these No Cook Recipes

When it comes to no cook meals, the first thing you might think about is basic sandwiches, but there’s more than just peanut butter and jelly or lunchmeat. You can make chicken salad, chickpea salad, and even veggies with yummy spreads like hummus.

Salads also come to mind, but besides lettuce, you can make zoodle salads, tomato salads, seafood salads, and quinoa salads.

Wraps are another option, but don’t limit yourself to the basic tortillas. Wrap those filling in lettuce for lettuce wraps or rice paper for spring rolls.

And then of course you can really think outside the box with things like stuffed avocados, ceviche, and cold soups like gazpacho.

Of course, I mentioned things like chicken and quinoa and you’re thinking to yourself, “Wait, I thought these were supposed to be no-cook meals!” Soooo…

Here are some no-cook recipe tips

  • For chicken, you can cook extra when you are making grilled chicken breasts, throw a few chicken breasts in your Instant Pot or slow cooker, and keep chopped or shredded chicken in your freezer. Or pick up a roasted chicken from the grocery store because there are tons of leftover rotisserie chicken recipes, and some don’t require cooking.
  • You can buy pre-cooked frozen shrimp that you just have to thaw to toss on top of a salad or other recipes.
  • It takes the same amount of time to grill steak for one night as it does to grill steak for two. When we make a flank steak or flat iron steak, I usually buy a really big one or I buy two so we can make salads or wraps another night.
  • For quinoa or rice salads, just cook a big batch on a day that isn’t too hot and you can keep it in the fridge or freezer. Or use that Instant Pot again.
  • Don’t want to cook any meat at all? You can always get your protein from beans and lentils and chickpeas! Try swapping the chicken in some of these salads with a lovely legume!

Now that you haven’t cooked dinner, you might also want to no bake your sweets or snacks. So check out these Healthy No-Bake Snacks and No-Bake Dessert Recipes.

Here are my favorite no-cook meals…


Butterflied Grilled Shrimp with Garlic Butter

I often make grilled shrimp that I marinate, put on a skewer stick, and then grill 'em…they are always delicious and a cinch to make. But every once in a while I want to get fancy with my shrimp, so for dinner tonight I decided to make Butterflied Grilled Shrimp with Lemon Garlic Butter.

What made my so shrimp fancy was the fact that I took the extra time to "butterfly" them. Dave was quite impressed with my "butterflying skills." Butterflying shrimp simple means cutting the shrimp down the middle of it's back with a paring knife or scissors and then spreading the shrimp's flesh until it lies flat. Butterflying shrimp takes some extra time and effort but the presentation results are far worth it. It makes you feel like you've prepared something truly special or something you'd see on the Food Network. You can butterfly your shrimp with shells on like I did or without. In my opinion leaving the shells on yields a more juicy, flavorful and succulent taste. Plus once they're grilled the shells peel off with ease. You can buy shrimp that's already "butterflied" but you will pay an arm and a leg for them. I buy jumbo sized frozen shrimp that has the shell on but has already been cleaned and deveined. That way that's all you have to do is defrost the shrimp and use a good paring knife to split and butterfly. It's so simple once you get the hang of it.

I marinated my shrimp with a little white wine, lemon, olive oil, fresh parsley and salt n pepper. Dave grilled them for approximately 8 minutes. The tailed end of the shrimp curled a bit after they were grilled but it made it super easy to pick up with your fingers and eat them. No utensils required with these tender and juicy morsels! I also made a warm garlic butter to dip the shrimp in. The boys kept double and triple dipping because the butter was that good and tasty….oh who am I kidding, I also kept double and triple dipping too! The grilled shrimp was good enough by itself but indulging in this butter made it seem like we were dipping chunks of lobster. This dinner was a treat for sure!


Break Out the Barbecue: Great Grilled Appetizers for Your Outdoor Party

Growing up, Michael Symon's Greek family always dipped their grilled meat in yogurt, a habit his friends found strange. Cooking with yogurt has become mainstream &mdash you find it in all sorts of sauces. He's still convinced it's best on grilled meat like these kebabs, though.

Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.

For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with horseradish.

Tender steak wraps around hearty, healthy greens in this perfectly balanced, Asian-inspired appetizer.

If you're intimidated by shucking oysters, this recipe for barbecued oysters is for you. When you grill them, steam builds up inside the shells until they pop open. Then you slather a little garlicky red barbecue sauce on each oyster, put them back on the grill to get hot and bubbly, and you're done. At a party, bring your oysters to the grill and show your guests how it's done so they can barbecue their own.


30 Grilled Appetizers and Sides

Elizabeth Cecil

Ribs, burgers, and other main dishes aren’t all a grill is good for—we love throwing vegetables, marinated shrimp, and breads over the fire, too, for side dishes and snacks with a smoky char. These grilled appetizers and sides make great additions to any cookout or barbecue.

Salads might be most closely associated with raw vegetables, but grilled ingredients can add delicious flavors to the party. Romaine lettuce is much more interesting with a smoky char, especially when topped with blue cheese and bacon. Grilling endives with honey softens their bitter edge. In our Swedish grilled shallot salad, cooking the alliums with olive oil and butter lets them soften and caramelize, which gives them a deep, sweet flavor.

Other vegetables are at home on the grill, too. Marinating ripe summer tomatoes in soy sauce gives them an umami-rich flavor. Corn becomes sweet and smoky when grilled—serve it on the cob with a goat cheese compound butter or pesto, or make it into a succotash with tomatoes and edamame.

Toasting bread is boring—grilling it gives it a more flavorful char. We love grilling up homemade flatbread and topping it with pickled peaches and plums, as well as burrata and arugula. Storebought bread can be given new life on the grill and topped with briny crab, a refreshing parsley and onion salad, or hearty kale and salty prosciutto.

Next time you have a cookout, grill more than the mains with these grilled appetizer and side recipes.

Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip Get the recipe for Melitzanosalata »

Grilled Squash and Scallions with Chile-Honey Vinaigrette

Grilling adds smokiness to summer squash, a flavor that chef Steven Satterfield of Atlanta’s Miller Union balances with bright ingredients like vinegar, chile, and honey. Get the recipe for Grilled Squash and Scallions with Chile-Honey Vinaigrette »

Grilled Calçots and Asparagus with Romesco Sauce

Grilled Calçots and Asparagus with Romesco Sauce

Pickled Stone Fruit and Burrata Flatbread

A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill.

Grilled Oysters on a Bed of Salt

“You can grill any oyster you’d eat raw,” says John Finger of California’s Hog Island Oyster Co., “but bigger is better, since the longer they cook, the more they shrink.” Rules of thumb: Opt for Pacific over Eastern, and look for 4–5-inch shell size. Have your fishmonger shuck one before you buy the meat should almost fill the shell.

Grilled Shiitake Mushroom with Chile and Thyme

Grilled Shiitake Mushroom with Chile and Thyme

Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios

Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios

Escalivada Catalana

Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak. Get the recipe for Escalivada Catalana »

Crab Toast

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust. Get the recipe for Crab Toast »

Get the recipe for Shaved Fennel and Grilled Corn Salad »

A base of crunchy, fresh fennel contrasts perfectly with grilled corn kernels and crumbled feta cheese in this summer salad.

Grilled Greens and Leek Tops with Chile-Garlic Sauce

When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »

Summer Succotash Salad

Summer Succotash Salad

Warm Red Potato Salad

Parsley and Onion Salad

Fresh red onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002), by Jeremiah Tower. Served on grilled bread with a touch of mint and a sprinkle of capers, the salad looks as appealing as it tastes. Get the recipe for Parsley and Onion Salad »

Grilled Corn with Herbed Goat Cheese Butter

Sweet corn grilled in its husk is enhanced by an herbal goat cheese compound butter. Get the recipe for Grilled Corn with Herbed Goat Cheese Butter »

Endive Salad with Bee Pollen Vinaigrette

A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island. Get the recipe for Endive Salad with Bee Pollen Vinaigrette »

Grilled Eggplant with Basil Vinaigrette

Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Get the recipe for Grilled Eggplant With Basil Vinaigrette »

Cavolo Nero and Prosciutto Bruschetta

Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta »

Chile-Garlic Shrimp (Gambas Al Ajillo)

These shrimp are cooked in a hot cast iron pan with tons of garlic and red Thai chiles.

Grilled Shrimp Lettuce Cups

Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp. For added kick, drizzle with sweet chile sauce. Get the recipe for Grilled Shrimp Lettuce Cups »

Grilled Shallots with Dill (Schalottenlök i Folie)

Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor.

Tadashi’s Grilled Tomatoes

Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. Get the recipe for Tadashi’s Grilled Tomatoes »

Grilled Vegetable Salad (Sallad på Rostade Grönsaker)

Grilled Romaine Salad with Blue Cheese and Bacon

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Get the recipe for Grilled Romaine Salad with Blue Cheese and Bacon » Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor.

Grilled Scallion Skewers (Kao Xiang Cong)

Double-skewering scallions ensures they don’t fall through grill grates and allows for easier basting and flipping.

Ingredients of Shrimp and Mango Wraps

  • 600 gm shrimps
  • 4 teaspoon lime juice
  • 1/2 tablespoon brown sugar
  • 1 teaspoon red chilli
  • 1/4 cup radish
  • 1 handful coriander leaves
  • 60 gm mango
  • 3 tablespoon virgin olive oil
  • 1 teaspoon fish sauce
  • 1/4 cup carrot
  • 50 gm lettuce loose-leaf

How to make Shrimp and Mango Wraps

Step 1 Whisk the veggies

To make your very own Shrimp and Mango wraps, take a bowl and add fish sauce, lime juice, brown sugar and chopped red chilli in it. Using a whisker mix these together. Now in the bowl add, chopped carrots, mangoes and radish. Mix everything together.

Step 2 Toss the shrimps

Then take a pan and pour some oil in it. Let the oil heat. Put the shrimps in the pan and cook them for about 4-5 mins. Take the cooked shrimps out of the pan and put them in the bowl with the mango mix. Nicely coat each shrimp in this mix. Let them sit for about 6-8 mins.

Step 3 Place the lettuce and make the wrap

Using the lettuce leaves as the base put them in a bowl, then add a spoon of the shrimp and mango mix and sprinkle some chopped coriander leaves on top. Wrap them properly and cut them into small rolls.


8. Pascagoula Potato Salad

A king among potato salads, the Pascagoula recipe calls for cheddar cheese, bell peppers, and celery on top of the usual ingredients. Mix it all together with a tangy honey mustard dressing for a truly Southern-inspired side dish.

Serve it up next to some blackened shrimp at your next cookout, and seriously impress your friends with this luscious salad side.


Low-Carb and Keto Salads with Hearts of Palm

Hearts of palm are a treat and they’re a perfect ingredient for salads, so today I’m sharing Low-Carb and Keto Salads with Hearts of Palm! PIN the Salads to try some later. Summer weather.