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Pacific Wrap Recipe

Name: The Froghead Grills Pacific Wrap Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 8 oz crawfish tails (peeled, thawed if frozen); 8 oz popcorn shrimp (small bite-sized shrimp, raw); 1 tbs olive oil (for sautéing); 1 tbs unsalted butter; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp paprika (smoked or sweet); 0.5 tsp cajun or Creole seasoning (optional, for shrimp); 0.5 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.5 cups cold sparkling water or club soda; 0.5 cups fine dry breadcrumbs (panko optional); 1 cups vegetable oil (for frying); 0.5 cups mayonnaise; 1 tsp Creole or Dijon mustard; 0.5 tsp prepared horseradish (or 1/2 tsp dry); 0.5 tsp hot sauce (e.g., Tabasco); 1 tsp lemon juice, fresh; 1 tsp sweet pickle relish or finely chopped dill pickle; 0.5 tsp Worcestershire sauce; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 2 units large flour tortillas (10–12 inch); 0.5 cups shredded Monterey Jack cheese; 0.5 cups shredded cheddar cheese; 1 cups shredded romaine or iceberg lettuce; 0.5 cups diced tomato (seeds removed if desired); 2 tbsp fresh cilantro leaves (optional)

Inspired by The Froghead Grill

Time35m

Serves2

Your choice of sautéed crawfish tails or crispy popcorn shrimp (or both!) with melted cheeses, homemade remouladé, shredded lettuce & diced tomato.

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Ingredients

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Protein

8 oz crawfish tails (peeled, thawed if frozen)

8 oz popcorn shrimp (small bite-sized shrimp, raw)

1 tbs olive oil (for sautéing)

1 tbs Unsalted butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp paprika (smoked or sweet)

1/2 tsp cajun or Creole seasoning (optional, for shrimp)

Breading & Frying (for popcorn shrimp)

1/2 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1/2 cups cold sparkling water or club soda

1/2 cups fine dry breadcrumbs (panko optional)

1 cups vegetable oil (for frying)

Remoulade Sauce

1/2 cups Mayonnaise

1 tsp Creole or Dijon mustard

1/2 tsp prepared horseradish (or 1/2 tsp dry)

1/2 tsp hot sauce (e.g., Tabasco)

1 tsp lemon juice, fresh

1 tsp sweet pickle relish or finely chopped dill pickle

1/2 tsp Original Worcestershire Sauce

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Wrap & Toppings

2 units large flour tortillas (10–12 inch)

1/2 cups shredded Monterey Jack cheese

1/2 cups shredded cheddar cheese

1 cups shredded romaine or iceberg lettuce

1/2 cups diced tomato (seeds removed if desired)

2 tbsp fresh cilantro leaves (optional)

2 units Lime wedges (for serving)

Finishing & Seasoning

1 tsp olive oil or melted butter (for warming tortillas)

2 tbs extra remoulade (to taste)

Method

Remoulade Sauce

In a small bowl, whisk together mayonnaise, Dijon or Creole mustard, horseradish, hot sauce, lemon juice, pickle relish, Worcestershire sauce, smoked paprika, salt and pepper until smooth. Taste and adjust heat, acidity, or salt. Refrigerate while you prepare the rest so flavors meld (at least 10 minutes).

Protein — Sautéed Crawfish

Season and sauté crawfish

Pat crawfish tails dry with paper towels. In a skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until shimmering. Add crawfish, 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp paprika. Sauté 2–3 minutes, stirring frequently, until heated through and just opaque. Remove from pan and keep warm.

Protein — Popcorn Shrimp (crispy)

Make batter and bread shrimp

Combine 1/2 cup flour, 1/4 cup cornstarch and 1/2 tsp baking powder in a bowl. Season with 1/4 tsp salt, 1/4 tsp paprika and 1/2 tsp Cajun seasoning. Whisk in cold sparkling water until a smooth, slightly thick batter forms. Toss raw shrimp in a few tablespoons of flour to dry, dip them into the batter, then press lightly into 1/2 cup breadcrumbs so they are coated.

Fry shrimp

Pour vegetable oil into a heavy skillet to reach about 1/2 inch depth and heat over medium-high until oil reaches 350°F (or a small piece of batter sizzles and browns in ~20–30 seconds). Fry breaded shrimp in batches for 2–3 minutes, turning as needed, until golden and cooked through. Transfer to a wire rack or paper towels; sprinkle lightly with salt. Keep warm.

Assemble Wraps

Warm tortillas briefly in a dry skillet or brush lightly with 1 teaspoon olive oil/melted butter and warm for 20–30 seconds per side until pliable. Place tortilla flat on a plate or work surface.

Spread about 1 tablespoon of remoulade down the center of each warmed tortilla (reserve extra for serving).

Layer cheeses: sprinkle 1/4 cup shredded Monterey Jack and 1/4 cup shredded cheddar down the center over the remoulade.

Add protein: divide the sautéed crawfish and/or popcorn shrimp between the two wraps (about 4 oz of each or your preferred ratio). Arrange so the seafood is centered on the cheeses.

Top with 1/2 cup shredded lettuce and 1/4 cup diced tomato divided between the wraps. Add cilantro if using and a squeeze of lime.

Optional — melt cheese: if you prefer melted cheese, place assembled open wraps (without folding) under a broiler or in a preheated 350°F skillet for 1–2 minutes just until cheese softens; watch carefully to prevent burning.

Fold and serve: fold the bottom edge up, then fold the sides over to form a tight wrap. Cut in half on the diagonal if desired, and serve immediately with extra remoulade and lime wedges.

Finishing & Serving

Garnish plates with extra remoulade and a lime wedge. Serve while the shrimp and crawfish are warm and the tortilla is pliable. Adjust salt and hot sauce at the table.

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