A light wrap where shrimp sautéed in garlic and olive oil meets grilled red pepper and parsley and is rolled in a tortilla. Carrying the freshness of Mediterranean cuisine, this recipe offers a quick lunch.
Sauté the garlic in olive oil over low heat until fragrant, then add the shrimp; sauté for 2-3 minutes until they turn pink and curl.
Add lemon juice and charred red pepper to the sautéed shrimp and stir for another 1-2 minutes.
Warm the tortilla, place the shrimp filling and parsley on top, roll it up tightly, then cut in half and serve.
Important: Don't overcook the shrimp; take them off the heat as soon as they turn pink and curl, within 2-3 minutes, otherwise they can turn rubbery. Allergen: contains shellfish (shrimp) and gluten (tortilla).
If you add a few drops of lemon juice to the pan while sautéing the shrimp, you give it a pleasant freshness that balances the sharpness of the garlic.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.