SHRIMP LETTUCE WRAPS RECIPE
Light and delicious shrimp lettuce wraps loaded with flavor from crunchy vegetables, fresh herbs, and a drizzle of sauce. Ready in about 10 minutes! The best lettuce to use for lettuce wraps is butter lettuce (also called bibb or Boston bibb lettuce). Choose larger, sturdier leaves that will hold up under all the toppings. Serve lettuce wraps by themselves for a light lunch or appetizer, or alongside a white bean salad or potato salad for something heftier.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Make the tahini green goddess dressing according to this recipe.
- Prepare and slice the vegetables and set them aside.
- Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
- Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
- Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you're using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
- Serve the lettuce wraps with a bit more of the green goddess dressing on the side.
Nutrition Facts : Calories 62.1 kcal, Carbohydrate 5.5 g, Protein 9.1 g, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0.1 g, Cholesterol 71.4 mg, Sodium 327 mg, Fiber 1.6 g, Sugar 2.1 g, UnsaturatedFat 0.3 g, ServingSize 1 serving
FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE
Steps:
- Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
- While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
- Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.
SHRIMP LETTUCE WRAPS
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
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
GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
- Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
- Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.
Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 143 milligrams, Sodium 1475 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 17 grams, Sugar 3 grams
SHRIMP SALAD APPETIZERS
This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. -Solie Kimble, Kanata, Ontario
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
LETTUCE LEAVES STUFFED WITH FISH AND SHRIMP
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 15
Steps:
- Pick over spinach to remove tough stems and blemished leaves.
- Bring quantity of water to boil and add spinach. Cook, stirring occasionally, 2 minutes. Drain well and when cool enough to handle squeeze to remove excess liquid. There should be slightly less than 1/2 cup.
- Drop lettuce leaves into boiling water and stir down gently until all are immersed. Let simmer minute or two or until leaves are wilted. Drain. Arrange on kitchen towel to dry briefly. Cut away small portion of tough center section at stems.
- Put clams into small saucepan and add wine. Cover and bring to boil. Let simmer until clams are opened.
- Cut fish fillet lengthwise in half. Lightly score on each side using sharp knife. Cut halves diagonally into one-inch-wide pieces. Set aside.
- Cut shrimp in half crosswise. Set aside.
- Heat 2 tablespoons butter in skillet and add scallions and garlic. Cook briefly, stirring, without browning. Add fish and shrimp and cook, stirring gently. Sprinkle with salt and pepper and cook 3 minutes. Remove from heat. Remove 5 clams from shells and add to fish and shrimp. Leave remaining clams on half shell and set aside.
- Put spinach in food processor or blender and add 1/4 cup of fish stock. Blend thoroughly. Add remaining stock and 1/4 cup of cream and blend. Pour mixture into saucepan and add remaining cream. Bring to boil. Add salt and pepper to taste.
- Open lettuce leaves and fill centers with fish mixture. Fold leaves over gently to make neat packages.
- Butter baking dish large enough to hold packages in one layer. Arrange close together.
- Heat remaining 2 tablespoons butter in skillet and add turnip, celery and carrot. Cover and cook, stirring occasionally, 4 minutes.
- Pour spinach sauce over filled lettuce leaves. Drain julienne vegetable strips and sprinkle over lettuce leaves. Arrange clams on half shell on top, shell side down.
- Preheat oven to 350 degrees.
- Cover the dish with foil and bake until heated through, 10 to 15 minutes. Do not overcook or fish and seafood will dry out.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 740 milligrams, Sugar 2 grams, TransFat 0 grams
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