Yield: 4 servings
|1 pounds||Medium prawns shelled and deveined|
|3 tablespoons||Kikkoman Lite Soy Sauce|
|1 tablespoon||Lime juice|
|1 tablespoon||Chopped cilantro|
|1||Green bell pepper thinly sliced|
|1||Red bell pepper thinly sliced|
|1||Red onion; thinly sliced|
|1 tablespoon||Vegetable oil|
|10||Eight-inch flour tortillas (warmed)|
|2 tablespoons||Tomatillo salsa (optional)|
Place prawns in large plastic bag with mixture of next 3 ingredients.
Press air out of bag; close top securely. Refrigerate 30 minutes; turn bag over once. Saute vegetables in hot oil in large skillet over high heat 4 minutes; remove. Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink. Return vegetables to pan; heat through. To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa.
Makes 4 to 6 servings.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias