Matthews Shrimp Lettuce Wraps Food

SHRIMP LETTUCE WRAPS RECIPE

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.

STICKY CARAMELIZED SHRIMP LETTUCE WRAPS

Steps:

• For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
• Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
• In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

SHRIMP LETTUCE WRAPS

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.