AVOCADO, BACON AND SHRIMP WRAPS
I found this recipe last year in the Chicago Tribune and have made it several times since then. It's best to use a good, smoky bacon and I prefer the lavash bread to the flour tortillas, but that's just a personal taste. Also, I usually buy the cooked shrimp when it's on sale at my store, which makes this even easier. I make one of these up in the evening, wrap in plastic wrap and throw it in my lunch bag in the morning to take to work.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
- If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.
Nutrition Facts : Calories 429.3, Fat 27.7, SaturatedFat 5.4, Cholesterol 242.3, Sodium 740.6, Carbohydrate 15, Fiber 7.6, Sugar 3.3, Protein 32.4
BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
- Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
- Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
- For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
- Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.
BACON-WRAPPED SHRIMP WITH PASSION-FRUIT MUSTARD AND AVOCADO
This delicious bacon-wrapped shrimp recipe is courtesy of Frederic Demers from Cafe Martinique.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Place passion-fruit puree in a small heavy-bottomed saucepan. Bring to a simmer over medium heat. Let puree reduce until thickened. Strain through a fine mesh sieve; you should have about 3 tablespoons.
- In a small bowl, mix together dry mustard and 1/2 teaspoon water to form a paste; let stand 5 minutes. Mix in Dijon and reduced passion fruit puree; season with salt. Set aside.
- Toast cumin in a small skillet over medium heat until fragrant; add honey and chile. Bring to a simmer and immediately remove from heat. Let stand 15 minutes. Strain through a fine mesh sieve; set aside.
- Wrap each shrimp with bacon, leaving the tail exposed; season with salt and pepper.
- Coat the bottom of a medium skillet with olive oil and heat over medium-high heat. Add shrimp and cook until bacon is crisp and shrimp is cooked through. Add thyme and toss to coat; remove skillet from heat.
- Thinly slice avocados crosswise and fan each half out onto each of four plates. Divide shrimp evenly between plates and place on top of avocados. Drizzle with mustard mixture and then with honey mixture; garnish with cilantro. Serve immediately.
BACON-WRAPPED AVOCADO WEDGES
We all know almost everything is improved with bacon-and avocado is no exception. Since it's made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 400°. Cut each avocado in half; remove pit and peel. Cut each half into thirds. Wrap 1 bacon slice around each avocado wedge. Working in batches if needed, place wedges in a single layer in fryer basket and cook until bacon is cooked through, 10-15 minutes., Meanwhile, in a small bowl, stir together mayonnaise, sriracha sauce, lime juice and zest. Serve wedges with sauce.
Nutrition Facts : Calories 142 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
BACON AVOCADO WRAPS
Spice up your lunch routine with this delicious bacon avocado wrap. You can make it the night before to save time in the morning. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth. Heat bacon according to package directions. , Spread chipotle mayonnaise over tortillas; layer with lettuce, tomato, bacon and avocados. Roll up tightly.
Nutrition Facts : Calories 527 calories, Fat 39g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 584mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 5g fiber), Protein 12g protein.
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