Shrimp Creamy Wraps (Print Version)
# Ingredients:
01 -
8 small flour tortillas (6-inch).
02 -
1 packet of rice with cilantro and lime flavor.
03 -
1 1/2 cups fresh pico de gallo.
04 -
2 tbsp salted butter for frying shrimp.
05 -
1 lb of shrimp, peeled and diced.
06 -
2 minced garlic cloves.
07 -
1 tsp Creole spice (for shrimp).
08 -
4 tbsp salted butter (for making the sauce).
09 -
4 tbsp plain flour.
10 -
1 1/2 cups veggie broth.
11 -
1 tsp Creole spice (for the sauce).
12 -
1 1/2 cups shredded mozzarella cheese, plus extra for topping.
13 -
1/2 cup of green salsa.
14 -
1 cup sour cream.
# Instructions:
01 -
Set your oven to 350°F and get a 9x13 dish ready with cooking spray. Cook the rice following the box directions.
02 -
In melted butter, cook chopped shrimp with garlic and seasoning until just turning pink, about 2-3 minutes.
03 -
Whisk together butter and flour to make a thick paste, then stir in broth with seasonings. Add cheese, green salsa, and sour cream at the end.
04 -
Mix 1 cup of your sauce with the shrimp and set aside.
05 -
Spoon rice, shrimp mix, and pico into tortillas. Roll them up and line them in the prepared pan.
06 -
Pour sauce and sprinkle extra cheese on top. Bake for 30-40 minutes until bubbly and golden.
# Notes:
01 -
You can prep the pieces ahead of time.
02 -
Avoid overcooking the shrimp right away.
03 -
Let everything sit for 5 minutes before digging in.