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Citrus-Shrimp Wraps

(5)
  2 reviews
  • 30 min prep time
  • 40 min total time
  • 17 ingredients
  • 4 servings
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Pillsbury® pizza crust transforms into wraps for a veggie-packed, Asian sandwich filling.

Bake-Off® Contest 45, 2012
Sandra Gallant
Forestville, California

3/4
cup lightly packed fresh parsley leaves
1/2
cup apricot preserves
1/3
cup reduced-sodium soy sauce
4
tablespoons fresh lemon juice
2
teaspoons fresh lime juice
1/2
teaspoon ground mustard
1/2
teaspoon ground ginger
3/4
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4
cup lightly packed fresh cilantro
1/2
cup lightly packed fresh mint leaves
1/4
cup Crisco® 100% Extra Virgin Olive Oil
3
cloves garlic
1/4
teaspoon salt
1
can Pillsbury™ refrigerated thin pizza crust
1
cup shredded red cabbage
2/3
cup shredded carrot
1/4
cup cashews, halves and pieces, coarsely chopped

Steps

  • 1 Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
  • 2 To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
  • 3 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
  • 4 Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
  • 5 With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.
  • 1 Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
  • 2 To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
  • 3 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
  • 4 Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
  • 5 With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
% Daily Value
Total Fat
25g
38%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
165mg
55%
Sodium
1520mg
63%
Total Carbohydrate
73g
24%
Dietary Fiber
3g
14%
Protein
27g
27%
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2012
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