Shrimp and Beet Greens Wraps

Cajun French: la bétrave (la bāt-rav) – beet


The beet greens from the Red Stick Farmers Market were beautiful, almost too pretty to cook. Not a chance. This is one of our dishes that evolved and then un-evolved. It was breakfast time and we were cooking eggs, beet greens and shrimp wraps – sounds good and it was. Only problem, we forgot the eggs. Hunger pains took over with the shrimp mixture smelling so good, we totally forgot we were planning to add scrambled eggs. No problem, the wrap was fantastic without eggs. This is a great any meal dish and quite easy.

Mais C’est Bon!




  • 1 onion, chopped
  • 3 cloves garlic, smashed and rough cut
  • 4 c beet greens, sliced in ribbons approximately 1”
  • 1 c raw shrimp, gumbo size
  • Salt
  • Cayenne pepper
  • Black pepper
  • 1 Tbl Olive oil

Heat olive oil in cast iron skillet to medium.

Sauté onions and garlic until tender

Add shrimp.

When shrimp begin to turn pink, add beet greens and sauté until wilted.

Season with salt, cayenne pepper, and black pepper to taste.

Sauté until shrimp are cooked.







Sweet and Hot Mayo:

  • 3 Tbl Mayonnaise
  • 1 tsp Creole mustard
  • ½ tsp horseradish
  • 1/8 c sweet & hot jalapeno slices, chopped

Combine all ingredients, mixing well.





  • 2 lg spinach tortillas

Heat tortillas on griddle until hot



Spread sweet and hot mayo on ½ of tortilla.

Use amount of mayo to your liking.

Place ½ shrimp mixture on tortilla.

Wrap and enjoy.





2 Replies to “Shrimp and Beet Greens Wraps”

  1. Hi Laurie, even though we are not quite settled in our new home north of Houston, I finally got my kitchen to a point where I could create a meal. Last Thursday we went to the local farmers market for the first time. It was the smallest market I have ever been to but the variety and quality were very good. I found some beets with beautiful greens. I usually throw the greens in with the beets when I cook them, but this time I made your wraps. They were absolutely delicious! My husband commented on how good they were with almost every bite. I made them according to your recipe with very little alteration. I added some green onions in with the chopped white onion just because I like green onions. And in the sauce, I cut back on the mayo and doubled the creole mustard and horseradish – a personal taste thing. I had bought a jar of homemade sweet hot jalapenos at a market a while back just because I had never had any. They are very addicting. Anyway, thanks for the terrific recipe! I look forward to the stuffed portabellos.

    1. It was great to hear from you. I am glad ya’ll are settled in your new home. Bummers on the farmers market, hopefully as summer approaches the selection will improve. Glad to hear you liked the wraps. Your adjustments sound great; we will have to try it that way next time. My hubby is a huge mayo fan, not me so much so I will try your way. We use the hot/sweet jalapenos and yes they are addicting! If you eat white beans, try them with as an accompaniment the beans; excellent.

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