Three-cheese Shrimp And Mushroom Wraps |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Oh, it was one of those nights when you just make whatever's in the fridge - and what a tasty concoction this turned out to be! But you do have to like mushrooms. Ingredients:
3oz swiss (3/4 cup grated) |
3oz mozzarella |
2 t canned grated parmesan |
1/2 cup white onion |
6oz mushrooms |
3/4 lb medium shrimp (i used the frozen, unpeeled shrimp) |
dash creole seasoning (i used tony chachere's) |
3 t real butter, divided |
dash powdered marjoram |
1/16 tsp white pepper |
1 t olive oil |
6 six-inch flour tortillas |
Directions:
1. Grate Swiss and mozzarella; combine, and add Parmesan. Set aside.
2. Mince onion and slice mushrooms.
3. Peel shrimp and toss with Creole seasoning.
4. Melt 2 T butter over medium heat; add vegetables, marjoram, and white pepper.
5. Cook, stirring occasionally, until vegetables are tender.
6. Meanwhile, in another pan, melt 1 T butter; add shrimp and saute until shrimp are pink.
7. Add shrimp and olive oil to mushroom mixture and heat through on low heat, stirring.
8. Heat tortillas in microwave, 10 seconds per tortilla.
9. Put 2 T of the cheese mixture down the center of a tortilla; spoon some mushroom mixture on top. Fold up bottom corner of tortilla then fold sides in and roll seam-side down. Repeat for other wraps. Don't use up all of mushroom mixture - leave a large spoonful.
10. Sprinkle wraps with remaining 1/2 cup cheese and mushroom/shrimp.
11. By the way, this is a lot easier to do than to explain!
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