Ingredients
- 12 Each 12" Tomato Basil Wraps (10250)
- 1 cup Basil Pesto, prepared
- 4 Lbs. Large Shrimp, 31/35, peeled and deveined
- As Needed Olive Oil
- As Needed Salt
- As Needed Black Pepper
- 2 cup Onion, small diced
- 1/4 cup Garlic cloves, minced
- 48 Oz. Riced Cauliflower
- 1 1/3 cup Vegetable Stock, prepared
- 12 cup Heirloom cherry tomatoes, halved, roasted with garlic and olive oil
- 3 cup Pickled red onions, prepared
Directions
- Combine and toss shrimp and basil pesto, then marinate for up to 4 hours under refrigeration.
- Remove shrimp from pesto, season with salt and pepper. Heat olive oil in large sauté pan, add pesto-marinated shrimp and sauté in batches for 2-3 minutes per side or until cooked through. Reserve warm.
- In a separate large rondeau pan, heat olive oil, add onion and sauté 4-5 minutes or until translucent, add garlic and sauté 1 more minute. Add chopped cauliflower and vegetable stock, cook for 8 minutes or until just tender. Reserve warm.
- To prepare single serving, place 1 warm wrap on work surface. Top center of wrap with ¾ cup sautéed cauliflower rice and layer with 8 shrimp, ½ cup roasted tomatoes, and ¼ cup pickled red onions. Roll into burrito and serve immediately.
