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.