Citrus-Shrimp Wraps

Pillsbury® pizza crust transforms into wraps for a veggie-packed, Asian sandwich filling.

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Servings 4

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( 5 ) Ratings

5 Ratings

5 Stars 22%

4 Stars 11%

3 Stars 11%

2 Stars

1 Stars 22%

Member Reviews ( 2 )

80230c93-0051-4cff-9266-b84e8b5be5a3

Bake-Off® Contest 45, 2012

Sandra Gallant

Forestville, California

ingredients 17
Prep Time 30 min
Total Time 40 min

Ingredients

3/4: cup lightly packed fresh parsley leaves

1/2: cup Smucker's® Apricot Preserves

1/3: cup reduced-sodium soy sauce

4: tablespoons fresh lemon juice

2: teaspoons fresh lime juice

1/2: teaspoon McCormick® Ground Mustard

1/2: teaspoon McCormick® 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 Fisher® Cashews, Halves and Pieces, coarsely chopped

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Directions

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
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 165mg; 165%;
Sodium: 1520mg; 1520%;
Total Carbohydrate: 73g; 73%
(Dietary Fiber 3g 3% Sugars 7g 7% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 30%;
Calcium: 8%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Mohoff

report Posted Feb. 3, 2012 11:28 AM

This recipe is simple to make but also nice enough to serve to company. I like the light freshness of it and the zesty combination of flavors. And it's a really healthy combo of ingredients!

linda868

report Posted Jan. 17, 2012 8:12 PM

very tastey