Recipe: Shrimp and Quinoa Collard Wrap

Hello, It's John here to share a recipe.  We created many meals with our take home from Week #1 of the farm share.  I used the thick collard greens we got as wraps with lots of fresh vegetables and grilled shrimp.

Shrimp and Veggie Leaf Wraps 
Hint:  You can take your time with the process since the wraps are served at room temperature…..grill your shrimp first and then tackle the veg.
The ingredients:
 8 hearty Swiss chard leaves
1 red pepper
1 Jalapeno
1 medium bunch of asparagus cut into 2 inch pieces
1 cup of cooked quinoa
4 oz of red pepper hummus
2 oz of cream cheese
1 lb of large size uncooked shrimp
Marinade for Shrimp 
One medium bunch of Genovese basil - stems removed
4 garlic cloves peeled
A palm full of mustard greens
2 green onions
¼ cup of olive oil
Salt and pepper to taste
The Process
Toss all the marinade ingredients into a Vita Mix or blender and pulse until smooth. If using a Vita Mix take it slow with pulsing so you don't over mix.  Pour the mixture over the peeled shrimp to marinate for a minute or two while your grill heats up to a medium high temperature.  Grill the shrimp on both sides until cooked through and some nice grill marks form.  While the shrimp cool down on the counter fill a medium sauce pan with about a half inch of water with a pinch of salt.  Heat to a boil and place the cut asparagus into the water and turn down the temp to a simmer.  Cook for 5 minutes. 
While the asparagus simmers dice the jalapeno and red pepper into small pieces.  Prepare the Swiss chard by laying the leaves out on a flat surface.  Smear each leaf with a dollop of cream cheese and hummus.
Drain the remaining simmering water from the asparagus pan and add the diced pepper and jalapeno and cook on high heat for a minute or so.  You don’t want the peppers to get to soft; the added crunch is beneficial to the wrap. 
You can build these leaf wraps however you want.  I thought they looked pretty hot while I was assembling them in this order:  Asparagus, peppers, quinoa and shrimp on top.  Roll them up and enjoy.

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