Once upon a lazy weekend, The Manfriend and I were really in the mood for a shrimp feast.
Or, ‘prawn feast’, as he will have just corrected me when reading this.
I wanted a gluten-free wrap. He would rather eat toilet paper than eat a gluten-free wrap. Swapping his feast’s carrier for a carby, starchy dude roll, we were both able to enjoy this simple, healthy (and surprisingly spicy!) recipe in personalised bliss.
Ingredients:
8-10 shrimp (cooked or raw, just make sure they’re peeled and cleaned if raw)
The gluten-free rolls/wraps of your choice
¼ cup sliced or diced onion (your preference)
2 cups shredded cabbage
1 teaspoon red grapefruit zest
1 tablespoon unsalted butter
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon celery salt
For the remoulade:
1 onion, sliced
2 tablespoons red grapefruit juice
1 teaspoon red grapefruit zest
½ cup sour cream
1 tablespoon mayo (I used low-fat)
1 tablespoon dijon mustard
1 teaspoon horseradish
½ teaspoon paprika
1 tablespoon chopped fresh parsley
Directions:
1. Heat the butter in a large pan at medium/high. Cook the onions until they begin to soften (likely
2. Stir in the garlic powder, paprika, cayenne, salt, black pepper and celery salt.
3. If your shrimp are raw, add them and cook until they become opaque (this will take roughly 3 to 4 minutes). If they are pre-cooked, simply add them.
4. Stir in your grapefruit zest and remove the pan from heat.
5. In a small bowl, stir together the sour cream, mayo, mustard, grapefruit juice, horseradish, zest, and paprika. Follow with your onions and parsley.
6. To serve, throw some cabbage onto your bun/wrap, top with your shrimp and onion concoction, then add a few tablespoons of the remoulade, to taste.
Enjoy!
