Breezy Caribbean Shrimp and Grape Wraps

 

2 cups hot, cooked rice
2 tablespoons chopped onion
2 tablespoons chopped Anaheim peppers
1 clove garlic, minced
2 teaspoons vegetable oil
12 ounces peeled medium shrimp
1/2 teaspoon grated lime peel
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 1/2 cups halved seedless grapes
2 teaspoons fresh lime juice
1/8 teaspoon bottled hot pepper seasoning
1/2 cup mango chutney
salt
4 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.

Nutrition facts per serving: 500 calories, 21.7 grams protein, 7.6 grams fat (14 percent calories from fat), 86 grams carbohydrates, 121 milligrams cholesterol, 3.5 grams fiber, 551.7 milligrams sodium.

- Recipe from California Table Grape Commission

1997 Copyright, The Associated Press