Ingredients

  • 172 ½ grams sour cream
  • 165 grams mayonnaise
  • 15 grams fresh basil chopped
  • 3 tablespoons chives chopped
  • 1 tablespoons salt
  • ⅜ teaspoon black pepper
  • 1 ½ tablespoons lemon juice
  • 1 ⅓ kilograms shrimp peeled, deveined
  • ⅔ kilogram mango peel, 1/2" cubes
  • 12 flour tortillas 10"
  • 255 grams watercress discard tough stems

Directions

1. Pulse sour cream, mayonnainse, basil, and chives in blender until pale green. Season to taste.
2. Boil shrimp in water, lemon juice, salt and pepper until just cooked through, about 3 minutes. Transfer shrimp to ice water to stop cooking. Drain and pat dry.
3. Add shrimp to sour cream mixture.
4. Toast tortillas and keep warm.
5. Serve with mango and watercress. Or fill tortilla, add mango and watercress, tuck in ends when rolling up. Cut in half, then serve.

Notes
Serving Ideas:Original serves 4, 8 wraps.
Suggested Wine:Change servings from 25 to 6, rescale to 4.


Categories
Fish, main courseShellfish
Keywords
Fish, main courseShellfish, shrimp, mango, wrap
MacGourmet downloadShrimp & Mango Wraps. To import, drag image to your MacGourmet recipe box.