Monday, August 8, 2011


It's been a busy weekend for me. I had some time off work so my other half and I headed to California for a short vacation. More on that in a future post.

But now we are back "home". Coming back to Las Vegas filled both of us with a little bit of dread. We aren't comfortable here. It isn't home, it's more where we live. I love my job and it's nice to be exploring the country a bit more, but it still doesn't quite sit right.
But, here we are, with all of our stuff and our two quirky cats and I still don't have to be at work until Thursday. So it's time to catch up with other projects and hopefully spend a little time in the kitchen. And what better way to start it off than with an easy lunch. I'll be back soon with a write up of San Diego and then hopefully, will resume my regular schedule.

I've been making these wraps for years. They are fairly healthy, since there is no butter or oil in the cooking. In fact, most of the caloric content comes from the tortillas. I used to make something akin to this with chicken for ever ago in Atlanta. What you get is a crisp, tangy and very texturally interesting wrap.

Shrimp and Lime Wraps

Do your self a favor, toast your tortillas a little for this. I usually set them directly on my stove gas burner for about twenty seconds a side.

2 Flour Tortillas
1/2 Cup Shrimp (thawed and peeled)
1 Green Bell Pepper
1 Lime
1 Large Tomato, diced
1/4 Cup Salad Greens
4 Tablespoons Non-Fat Sour Cream
1 Tablespoon Taco Seasoning (or more to taste)
Salt and Pepper

Put the lime in the microwave for thirty seconds. It pulls all of the juice out and breaks down everything inside the lime. Slice the pepper into ribbons and place in a saute pan with the juice from half the lime. Cook on medium to high hit, unsticking the pepper regularly. You want the lime juice to all have evaporated and you want the pepper to be sticking in places so that it is a little charred. Then, add in the shrimp and the rest of the lime juice. Grind some salt and pepper over the mixture.

Meanwhile, toast your tortillas. In a bowl, combine the sour cream and taco seasoning and mix well. Lay out your tortillas and put a small amount of salad greens in the center of each one. Crispier lettuce is best for this. When the shrimp is well cooked and starting to get the same kind of brown char on it, pull it off and split the mixture between the two tortillas. Top with the diced tomatoes, then a tablespoon or two each of the sour cream mixture. Roll it up and fold over the end so the goodies don't slip out. Crunchily eat.

Makes 2 well stuffed wraps

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