Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Curried Rice with Bay Shrimp Wraps

Everywhere you look, you see wraps: food enclosed in any variety of tortilla-like wrappers. They are flavorful, low in fat and really handy for hikes and picnics. A chapati is whole-wheat Indian flat bread, available in the cooler of most specialty stores. If they are unavailable, large flour tortillas work very well. Seafood wrap ideas include smoked salmon or smoked mussels or oysters. Try Nelson Crab® for great canned smoked salmon, oysters and tuna, or also try Simply Seafood® Bay Scallops with wild rice pilaf and sliced green onions in a flour tortilla, or Greek salad with chickpeas and grilled swordfish or tuna in pita bread.

Ingredients:

• 2 cups cooked long-grain rice
• 6-8 ounces cooked bay shrimp or bay scallops (see seafood suggestions above)
• 1 small apple, peeled, cored and diced
• 1/4 cup roasted peanuts
• 1/4 cup dried currants or raisins
• 2 green onions, sliced
• 2 cloves garlic, minced or pressed
• 1 Tbsp. curry powder
• 1 cup plain yogurt
• Salt and pepper
• 4-10" chapati or flour tortillas

Cooking Instructions:

In a bowl stir together the rice, shrimp, scallops (or other seafood above), apple, peanuts, currants, onions and garlic. Sprinkle in the curry powder and mix well. Fold in the yogurt and season to taste with salt and pepper.

Lay the chapatis on a clean counter or board and place a quarter of the rice and shrimp mixture in the center of each wrap. Fold up the bottom to cover the rice, fold in the sides and then roll up. Wrap in plastic and keep well chilled until ready to eat. The wraps will keep for 48 hours in the refrigerator.

Servings per recipe: 4

Cal. 427 / Total fat 8g / Sat. 2g / Chol. 84mg / Sdm. 354mg / Carbo. 70g / Prot. 21g / Om-3 .2g