12 each 6" Heat Pressed Flour Tortillas (10400)
1 Tbsp. Vegetable Oil
12 each Shrimp , 8-12 count , peeled and deveined
Blackening Seasoning , as needed
6.0 oz. Queso Fresco , crumbled
1.2 oz. Baby Arugula
Guacamole Spread , see related recipe
Remoulade , see related recipe
1.) In a medium sized skillet, over medium heat, add oil. Toss shrimp in blackening seasoning (season according to taste preference). Sauté shrimp for 5-7 minutes, or until cooked through.
2.) To serve: In a warmed tortilla laid flat, spread top half with 1.5 oz. guacamole and 0.5 oz. queso fresco crumbles. Fold up bottom half to form a half moon shape. Toss 0.1 oz. baby arugula with 1-2 tsp. remoulade, layer on right half of tortilla, place one (1) blackened shrimp and fold up left half to form a triangle shape. Prick with skewer or toothpick to hold. Serve.
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