Ingredients for Shrimp Lettuce wraps
- 1 lb shrimp, deveined, shelled & thawed if using frozen
- 1 lime, zest & juice
- 1 inch fresh ginger, peeled & grated
- 1 tablespoon white miso (I found this at Trader Joe's in the refrigerated section)
- 1/4 teaspoon red chili pepper flakes
- 3 cloves garlic, grated
- 1/8 teaspoon cayenne pepper (more if you like it spicy)
- 2 tablespoons olive oil (plus extra for sautéing the veggies)
- 1/2 red bell pepper, chopped
- 1 jalepeno pepper, seeded & chopped
- 1/2 small onion, chopped
- salt & pepper
- 10-12 large pieces of butter lettuce or any other sturdy lettuce like ice berg or endive
- carrots, shredded
- tomatoes, chopped
- onion, sliced
- sesame peanut ginger dressing (ingredients & recipe below)
- sriracha or hot sauce
- 1 shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 1 inch fresh ginger, peeled & sliced
- 1/4 cup white vinegar (or rice vingar)
- 1/2 cup extra virgin olive oil
- 1 teaspoon toasted sesame oil (optional)
- 2 tablespoons creamy natural organic peanut butter
- 3 tablespoons sesame seeds
- In a medium bowl combine the zest & juice of the lime with ginger, miso, pepper flakes, garlic, cayenne & olive oil together.
- Toss in the shrimp & coat well with the marinade. Let rest for 15-30 minutes.
- In the mean time prepare the dressing.
- Heat a tablespoon or two of olive oil to a large skillet.
- Add the red bell pepper, jalepeno pepper & onion to the skillet. Season with salt & pepper.
- Cook for 5 minutes or until the peppers have softened, stirring occasionally.
- Add the shrimp to the peppers. Cook just until the shrimp turn white & you can’t see through them stirring occasionally. This will happen quickly in about 3-5 minutes depending on the size of your shrimp.
- Remove skillet from the heat.
- Serve with toppings of your choice using the lettuce as your ‘taco shell.’ They’re super easy to fold. If you want a sturdier wrap double up on the lettuce.
- Enjoy!
Make the Sesame Peanut Ginger Dressing
- Combine the shallot, garlic, & ginger together in a food processor. Blend until the pieces are fine.
- Add the vinegar & pulse until combined.
- Add the peanut butter & the olive oil. Pulse until combined.
- Spoon the mixture into a small bowl & fold in the sesame seeds.
- Store in an airtight container in the fridge. If you want to use this for a salad later on add some more oil & vinegar to thin it our.
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