Fri | Aug 18, 2017

I'm not a chef: All wrapped up

Published:Thursday | July 21, 2016 | 7:00 AMKrysta Anderson
The main ingredients for today's show.
A closer view of the finished product.
The finished product the savoury shrimp wrap.
Krysta carefully sautes the shrimp and seasonings.
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It's on to Week Two of this season's I'm Not a Chef, and my, do we have a savoury treat for you! I've always been a seafood lover, so when I was given the mission to create a seafood dish, it got me thinking. I decided to shy away from the alfredos and the pastas and try something interesting - a shrimp wrap.

A shrimp wrap is really a light yet refined meal option for those wanting to break away from their unhealthy habits, #teamhealthy. And it can make for an amazing snack to entertain guests for a games night or even a party.

Now, I know what you're thinking a shrimp wrap is easy to make. But that's OK, sometimes we need a little simplicity in our lives to escape from those long, hectic days at work or school to a palatable surprise all wrapped up in a tortilla. This is already making me hungry, so let's just jump right into it.

You're going to need shrimp (I used Rainforest Seafood's cooked shrimp to make my life easier), salt and pepper, garlic, tortilla wraps, lettuce, tomatoes, sour cream dip and cheese. Whether you're a fan of mozzarella, cream cheese, white cheddar, cheddar cheese, Parmesan, or all of the above, you can add to your heart's content. Yes, I know this may sound cheesy, but for me, the more the merrier.

Take your frying pan and saute your shrimp under a low flame in either oil or butter. Throw in those dry seasonings, splash in some salt and pepper, and ignite those taste buds of yours as the sweet aromas fill the air. Add a little water to minimise the sticking and cook for about five to 10 minutes. From there you let it cool for a bit.

Grab your tortilla wraps - I make one at a time - spread the cream cheese on to the wrap then sprinkle your assortment of cheeses on top. Pop that into the microwave for about 50 seconds to get the cheeses all nice and melted. From there, add your lettuce, diced tomatoes, shrimp, and then wrap it all up.

I'm not a chef, but I did develop a wrapping technique - after years of having the wrap unravel and having the inside contents all over the confines of my plate or clothes, taking all the fun out of a wrap in the first place.

So, with the tortilla wrap facing you, fold the left side and the right side inward, and then roll it away from you to the other side. If this is not quite clear, because I'm not a chef, please check the video for a live demonstration. It doesn't always go according to plan, but for the most part it works. Also, it might be a little hot from the heat and the cheeses, so be careful. Make a diagonal cut and admire the bold colours staring right back at you - food is not only about the taste, it's also about the look.

Remember to serve it with your sour cream dip or a dip of your choice. And that's a wrap! In minutes, you would have created a culinary masterpiece so tasty, you would have thought you had died and gone to heaven.

Join me next time, as I embark on yet another brave adventure in the kitchen. Until then, walk good, live good and eat good.

krysta.anderson@gleanerjm.com