Grilled shrimp roll, avocado, bacon and Deep Remoulade

Make a delicious sandwich if you want to have a picnic in the back the yard. Roll the tortilla tortilla in the form of a roll with fried on grilled shrimp and bacon and remoulade dipping sauce – spiced mayonnaise sauce perfect for seafood. And tomatoes and avocados in orange juice will make shrimp and bacon is an excellent vegetable company. Share with friends: Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Shrimp and Bacon Tortilla

• 0.5 kg shrimp (21 – 25 pcs.), peeled from the shell, tail and intestinal vein
• 0.5 kg greasy bacon
• 4 large wheat tortillas (30 cm in diameter), slightly toasted
• 2 tbsp. l smoked paprika
• 2 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp granulated sugar
• 3/4 tsp salt
• 0.5 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 tbsp. l (60 gr.) Salted butter
• 2 avocados diced in medium cubes
• 2 tomatoes Cream, diced medium
• 2 tbsp. l orange juice

Kajun style remoulade sauce

• 1 tbsp. mayonnaise
• 1 tbsp. l capers chopped
• 1 tbsp. l hot sauce
• 1 tbsp. l lemon juice
• 1 tbsp. l honey mustard
• 1 tbsp. l chopped parsley
• 1 tbsp. l sweet religion
• 1 clove garlic, grated

Recipes with similar ingredients: shrimp, avocado, bacon, tortilla, plum tomatoes, vegetable relish, onion powder, garlic granules, paprika, coriander, ground cayenne pepper, lemon juice, spicy sauce, mustard, mayonnaise, Cajun seasoning, capers

Recipe preparation:

1. Light the grill to moderate heat.
2. Grilled prawns in aromatic butter: in in a bowl mix paprika, garlic, onion powder, sugar, salt, coriander, black and cayenne pepper. In a small pan on Melt the butter over moderate heat. Add a mixture of spices and cook for 3 minutes, stirring constantly, until aroma appears. Cool, then add the shrimp, mix and leave for 15 minutes.
3. Lay the slices of bacon across the grill and fry 2 – 3 minutes on each side until it becomes crispy. Lay on a plate covered with paper towels.
4. Grill the prawns for 1 – 2 minutes on each side, until charred marks appear. Leave to “rest”, then cut each shrimp into 3 pieces.
5. Kajun style remoulade sauce: mix mayonnaise in a bowl, capers, spicy sauce, lemon juice, mustard, parsley, relish and garlic. Salt and pepper to taste.
6. Season avocados and tomatoes separately with orange juice. Salt and pepper. Put a tablespoon on each tortilla Remoulade, top with avocado with tomatoes, 2 slices of bacon and fried shrimp. Wrap tightly and serve with a dip of Remoulade.