Shrimp Wrap with Melon-Cucumber Relish

This dish is the first part of a dish created for the subreddit, /r/52weeksofcooking, where the theme was “picnic food”. My significant other and I found out that we had different ideas of what was considered “picnic food”. My thought process was anything that could be easily carried outside, required minimal preparation, and easier to clean up. Her idea was something else that was wrong. That being said, this fit my idea perfectly because I was able to make it, wrap it up, put it in a bag or basket, and then walked to the cemetery across the street. Now about the wrap… I am going to start to say that anything with shrimp, I am willing to try, and I love wraps. Now that I have exposed my obvious bias, this actually was delicious. The curry Dijon made a very nice kick at the end.

The relish recipe can definitely be played with using different types of melon but I used what I had.

Ever since I was a kid, I have preferred Miracle Whip to Mayo but you can definitely sub for Mayo.

You could use any kind of wrap or tortilla but I saw the sun-dried tomato flavour in the store and it sounded really good.

Different types of mustard can be used as well.

  • Servings: 6-serving
  • Time: 35 mins
  • Difficulty: easy
  • Print

Summary

  • Cooking Time: 35 mins

Ingredients

Melon-Cucumber Relish
2 Cups Watermelon
1 1/2 Cups Cataloupe
1 1/2 Cups Cucumber
1/2 Red Onion
1 Stalk Celery
1 Jalapeno
1 Tablespoon Cilantro Leaves , chopped
1/8 Cup Apple Cider Vinegar
1/2 teaspoon Kosher Salt
Curry-Dijon “Mayo”
3/4 Cup Miracle Whip
2 Tablespoons Hot Dijon Mustard
2 Tablespoons Lemon Juice (1/2 a Lemon) 
1 1/2 tespoon Curry Powder
Wrap
1 lb Medium Shrimp
4 Cups Fresh Cilantro   Leaves1 /
1 teaspoon Kosher Salt
1 teaspoon Fresh Ground Black Pepper (20 cranks)
1 teaspoon Cumin
1/4 teaspoon Ground Cinnamon
2 Tablespoons Canola Oil
6 10 inchs Sun – Dried Tomato Sandwich Wraps

Steps

  1. Start by making the relish; Chop the Watermelon, Cantaloupe, peel and chop the Cucumber, dice the Red Onion, chop the Celery, Jalapeno, and Cilantro Leaves. Place in a bowl.
  2. Sprinkle Apple Cider Vinegar and Kosher Salt over the relish and gently toss.
  3. Cover and refrigerate until ready to use.
  4. Make the Curry-Dijon “Mayo”; in a small bowl combine the Miracle Whip, Hot Dijon Mustard, Lemon Juice, and Curry Powder.
  5. Cover and refrigerate until ready to use.
  6. Prepare the Shrimp; peel the Shrimp and chop the Cilantro Leaves.
  7. Toss the peeled Shrimp with the Cilantro, Kosher Salt, Black Pepper, Cumin, and Cinnamon. Set aside.
  8. Saute the shrimp; heat the Canola Oil over high heat. Add the Shrimp to the hot oil and Saute, stirring occasionally, until cooked (about 3 minutes).
  9. Assemble the wraps; place 6 wraps on a clean surface, spread 1 Tablespoon of the Curry-Dijon “Mayo” on each, divide the Shrimp evenly among the wraps, top each wrap with 1/4 Cup of the Melon-Cucumber Relish, and roll the wraps up.

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