Zydeco Shrimp Wrap

Name: Zydeco Shrimp Wrap
Ingredients: 1 cup white rice; 2 teaspoons vegetable oil; 1 small onion, diced; 1 green bell pepper, diced; 2 celery ribs, diced; 1 (8 ounce) can tomato sauce; 2 teaspoons Worcestershire sauce; 2 teaspoons hot sauce; 20 medium shrimp, peeled and deveined; 4 large burrito-size flour tortillas; 4 scallions, cut in half lengthwise and sliced into 1-inch pieces

11 ingredients

6 steps

Ingredients

1 cup white rice
2 teaspoons vegetable oil
1 small onion, diced
1 green bell pepper, diced
2 celery ribs, diced
1 (8 ounce) can tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
20 medium shrimp, peeled and deveined
4 large burrito-size flour tortillas
4 scallions, cut in half lengthwise and sliced into 1-inch pieces

Directions

1

Bring 3 quarts salted to water to a boil; add in the rice and boil it until the rice is cooked, about 18 minutes; drain.
2

Heat the oil in a skillet over medium heat; add in the onion, half the green pepper, and half the celery; stir/saute 5 minutes until onion is translucent.
3

Add in the tomato sauce, Worcestershire sauce, and hot sauce; continue to cook to blend the flavors for 5 minutes.
4

Stir in the shrimp and cook until just done, stirring frequently, about 2 minutes (don't overcook).
5

To assemble: Heat the tortillas until hot and pliable; layer 1/2 cup rice, a quarter of the shrimp mixture, a quarter of the raw pepper and celery, and a quarter of the scallions in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't quite touch the edges.
6

Fold in the two sides and roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.