Buffalo Shrimp Lettuce Wraps Food
BUFFALO SHRIMP LETTUCE WRAPS
This recipe is sponsored by SeaPak®. Starting with frozen popcorn shrimp is a clever shortcut for this dish. Simply bake them until crispy then toss in a quick Buffalo sauce to pile high in crispy lettuce cups. The toppings channel familiar Buffalo-style accompaniments with chopped celery and carrots, crumbles of blue cheese and a drizzle of creamy ranch dressing.
Provided by Samantha Seneviratne
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the popcorn shrimp according to the package directions for the oven.
- Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
- Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
- Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
- To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.
VIETNAMESE SHRIMP LETTUCE WRAPS
Fresh and lively seasonings and herbs make this the best lettuce wraps I've ever tasted. Idea from Nina Simonds' Asian Wraps Book ISBN: 0-688-16300-9
Provided by ScottMona
Categories Vietnamese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
- Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
- Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
- To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
- To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!
Nutrition Facts : Calories 608.6, Fat 17.4, SaturatedFat 2.8, Cholesterol 259.2, Sodium 1596.8, Carbohydrate 70.7, Fiber 4.6, Sugar 14, Protein 42.5
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