Breezy Caribbean Shrimp and Grape Wraps

Recipe courtesy of The Associated Press, Copyright 1997

  • 2.0 cups hot, cooked rice
  • 2.0 tablespoons onion, chopped
  • 2.0 tablespoons Anaheim peppers, chopped
  • 1.0 clove garlic, minced
  • 2.0 teaspoons vegetable oil
  • 12.0 ounces medium shrimp, peeled
  • 0.5 teaspoon lime peel, grated
  • 0.5 teaspoon dried thyme leaves, crushed
  • 0.125 teaspoon black pepper, freshly ground
  • 0.125 teaspoon cinnamon
  • 1.5 cups seedless grapes, halved
  • 2.0 teaspoons fresh lime juice
  • 0.125 teaspoon botled hot pepper seasoning
  • 0.5 cup mango chutney
  • salt, to taste
  • 4.0 flour tortillas, 10-inch diameter

Cook rice according to package directions.

Meanwhile, saute onion, peppers and garlic in oil until the onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; saute until shrimp is barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.

Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10 minutes. Spread tortillas on a clean, dry surface. Put one-fourth of the shrimp mixture and 1/2 cup of the rice mixture on half of each tortilla. Fold in sides and roll into a square bundle. Serves 4.