Minced Shrimp In Lettuce Wrappers Recipes

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SHRIMP LETTUCE WRAPS



Shrimp Lettuce Wraps image

Light Greek-flavored shrimp lettuce wraps.

Provided by Ashley DeStefano

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ red bell pepper, chopped
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
½ tablespoon Greek seasoning
½ cup sliced cherry tomatoes, or to taste
½ cucumber, halved and sliced
1 (4 ounce) can sliced black olives
1 head romaine lettuce, separated into individual leaves
½ cup feta cheese, crumbled

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
  • Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.9 g, Cholesterol 215.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 9.1 g, Sodium 1022.9 mg, Sugar 3.5 g

MINCED SHRIMP IN LETTUCE WRAPPERS



Minced Shrimp in Lettuce Wrappers image

This wrapped dish, best assembled at the table, is great fun, either as a starter or as part of your main meal, and as fitting for a weeknight as tacos. It has a wonderful combination of contrasting flavors and textures: the spicy filling is offset by the sweetness of hoisin sauce and the cool crunch of lettuce.

Yield makes 4 servings

Number Of Ingredients 14

2 tablespoons corn, grapeseed, or other neutral oil
2 garlic cloves, minced
One 1 1/2-inch piece fresh ginger, peeled and minced
1 scallion, trimmed and chopped
1 small fresh hot red chile, stemmed, seeded, and minced, or a few pinches of hot red pepper flakes
1 red bell pepper, stemmed, seeded, and chopped
1/4 pound water chestnuts, preferably fresh, trimmed, peeled, and chopped
3/4 pound small shrimp, peeled and minced
2 teaspoons Shaoxing wine or dry sherry
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon dark sesame oil
1 head of iceberg lettuce, leaves separated
Hoisin sauce for serving

Steps:

  • Heat the oil in a wok or skillet over medium-high heat. Add the garlic, ginger, scallion, and chile and cook until fragrant, about 15 seconds. Add the red pepper and water chestnuts and cook until bright and crisp, about 2 minutes.
  • Stir in the shrimp, wine, soy sauce, and oyster sauce and cook, stirring occasionally, until the shrimp is pink and the sauce bubbling, about 4 minutes. Remove from the heat, transfer to a serving dish, and sprinkle with sesame oil.
  • Assemble the dish while eating: take a piece of lettuce, spread some hoisin sauce in it, and top with a spoon or two of the shrimp mixture.

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