Shrimp Cones with Spicy Yogurt Sauce

Name: Shrimp Cones with Spicy Yogurt Sauce
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 16
Cuisine: Global
Ingredients: 1 Tbsp chopped fresh cilantro; 59 milliliters finely chopped green onions (4 medium); 1 Tbsp honey; 170 grams container Liberté® Méditerranée lemon yogurt; 2 Tbsps lemon juice; 1 teaspoon grated lemon peel; 59 milliliters olive oil; 0 teaspoons salt; 454 grams (about 46) uncooked small shrimp, peeled (tail shells removed), deveined; 2 Tbsps Sriracha sauce; 4 8-inchs (8-inch) whole wheat tortillas, cut into fourths

This recipe serves 16. Watching your figure? This dairy free and pescatarian recipe has 95 calories, 7g of protein, and 4g of fat per serving. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. If you have liberté® méditerranée lemon yogurt, green onions, lemon peel, and a few other ingredients on hand, you can make it.

Instructions

In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.

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Shrimp

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Bowl

Drain shrimp, discarding marinade.

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Marinade

Shrimp

Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.

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Shrimp

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Frying Pan

In small bowl, stir Sauce ingredients until well blended.

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Sauce

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Bowl

Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick.

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Tortilla

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Toothpicks

Oven

Place on ungreased cookie sheet.

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Baking Sheet

Bake 3 to 5 minutes or until light golden around edges.

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Oven

Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.

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Shrimp

Sauce

Equipment

Ingredients

Servings:

1Tbsp

chopped fresh cilantro 59milliliters

finely chopped green onions (4 medium)1Tbsp

honey 170grams

container Liberté® Méditerranée lemon yogurt 2Tbsps

lemon juice 1teaspoon

grated lemon peel 59milliliters

olive oil 0teaspoons

salt 454grams

(about 46) uncooked small shrimp, peeled (tail shells removed), deveined 2Tbsps

Sriracha sauce 48-inchs

(8-inch) whole wheat tortillas, cut into fourths

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.