I have a few “go to” recipes that are quick and easy to prepare. This recipe is one of those that is always a favorite and ready to serve in a very little time. Toss aside that carryout menu – time to make these wonderful shrimp wraps. Excellent with a chilled Riesling.
Shrimp Wraps
2016-04-04 05:06:48
Ingredients
- 12 small flour tortillas
- 6 tablespoons canola oil
- 1 pound shrimp, shelled and deveined
- 3 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons fresh ginger, minced
- 1 clove of garlic, minced
- 3 oz. assorted sliced mushrooms
- 8 oz. packaged coleslaw mix
- Hoisin sauce - 2 tablespoons for shrimp and extra for serving
Instructions
- Wrap tortillas in foil and warm in 200 degree oven.
- In a wok or skillet, over medium high heat, heat 1 tablespoon oil. When hot, add shrimp and stir fry until cooked, approx. 2 minutes. Remove the shrimp to a platter. Heat 2 additional tablespoons of oil, add eggs and salt and pepper, cook until and stir until large curds form. Scrap the eggs on to the platter with the shrimp. Add 2 tablespoons of oil to the wok, add garlic, ginger and mushrooms, stir until lightly browned, approx. 4 minutes. Add the remaining tablespoon of oil and add the coleslaw mix. Stir until wilted but still crunchy. This will take about 4 minutes. Return the shrimp and egg to the wok, add the 2 tablespoons of hoisin sauce. Stir fry until combined. Serve on warm tortillas with additional hoisin sauce.
A Passion for Entertaining https://apassionforentertaining.com/