Shrimp and vegetable wraps with lemon butter – a delicious dinner suggestion!
Ingredients
- Lemon – 0.5 pc.
- Red bell pepper – 100 g
- Garlic clove – 0.5 pc.
- Alfalfa sprouts – 25 g
- Shrimp – 150 g
- Carrot – 1 pc.
- Butter – 90 g
- Cucumber – 100 g
- Lemon pepper – 0.25 tsp
- Sour cream (18%) – 3 tbsp
- Tortilla – 6 pcs.
Preparation
Step 1: Make Lemon Butter Scald the lemon, dry it, finely grate the zest, and squeeze the juice. Peel and press the garlic. Knead the butter with garlic, lemon zest, and lemon pepper. Season to taste with salt and lemon juice.
Step 2: Prepare the Vegetables Peel and slice the cucumber into thin slices. Peel and grate the carrot. Clean the bell pepper, remove the seeds, and slice into thin strips. Wash the alfalfa sprouts and drain well.
Step 3: Fry the Shrimp Wash and dry the shrimp, then fry them in a little hot lemon butter for 2-3 minutes on each side, seasoning with salt and a bit of lemon juice. Meanwhile, briefly toast the tortillas and spread the remaining lemon butter on them. Arrange cucumber, bell pepper, carrot, and shrimp on top. Spread sour cream and alfalfa sprouts, roll up, and cut diagonally in half.
