• 2servings
  • 25minutes
  • 511calories

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Ingredients Jump to Instructions ↓

  1. 1/4 pound uncooked small shrimp, peeled and deveined

  2. 2 tablespoons chopped onion

  3. 2 tablespoons chopped sweet red pepper

  4. 2 tablespoons chopped green pepper

  5. 3 tablespoons butter, divided

  6. 1 egg, beaten

  7. 1/3 cup cooked long grain rice

  8. 1 tablespoon reduced-sodium soy sauce

  9. 2 slices pepper Jack cheese (3/4 ounce each )

  10. 2 flour tortillas (8 inches)

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm.

  2. In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture.

  3. Spread remaining butter over one side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Yield: 2 servings.


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