Wraps with shrimp, vegetables, and lemon butter – a delicious dinner option!
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
- 18% cream – 3 tbsp
- Tortillas – 6 pcs.
Preparation
Blanch 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. Peel and thinly slice the cucumber. Peel the carrot and grate it. Clean the bell pepper, remove the seeds, and cut it into thin strips. Wash the alfalfa sprouts and drain them well.
Wash and pat dry the shrimp, then fry them in a bit of hot lemon butter for 2-3 minutes on each side, season with salt, and add a squeeze of lemon juice. Meanwhile, briefly heat the tortillas and spread the remaining lemon butter over them. Arrange cucumber, bell pepper, carrot, and shrimp on each tortilla. Spread sour cream and alfalfa sprouts over them, roll them up, and cut diagonally in half.
