Tuesday, May 4, 2010

Recipe Of The Day: Shrimp Lettuce Wraps

This dish here is a favorite in the test kitchen because it is easy and usually helps us use up our leftover shrimp and greens from a long day of testing.
This is quick and easy to make and healthy beyond believe. The added flavor from the limes makes the wraps impossible to put down.
Try these with some homemade limeade or pink lemonade kicked up with Bacardi Silver.
Shrimp Lettuce Wraps
3 TBS fresh lime juice
3 TBS vegetable oil, divided
2 TBS soy sauce, divided
3 tsp grated fresh ginger
1 tsp cayenne pepper
¼ tsp smoked paprika
1 clove garlic (minced)
1 lb medium fresh shrimp, peeled, deveined, and chopped
½ red bell pepper (diced)
2 green onions, diced
1 (5-ounce) can water chestnuts, drained and chopped
1 head iceberg lettuce, cored, cut in ½

In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger, cayenne, paprika and garlic.
Add shrimp and let marinate in refrigerator for 30 minutes.
In a medium skillet, heat 1 TBS oil over medium-high heat.
Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes.
Add shrimp and marinade and cook 3 minutes, or until shrimp are pink.
Stir in 1 tablespoon soy sauce.
Divide lettuce into leaves.
Spoon about 1/4 cup mixture down center of 1 lettuce leaf.
Fold bottom edge and sides up and over filling.
Repeat with remaining lettuce leaves and shrimp filling.

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