Shrimp Lettuce Boats Food
SWEET N' SPICY SHRIMP LETTUCE TACOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Separate the lettuce into cups and reserve.
- Heat 1 tablespoon of the canola oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes. Add the vinegar and heads up ¿ keep your head back to avoid a sinus attack! Add in the lime zest, agave and Sriracha. Toss and remove to a serving plate.
- Dress the avocado with the lime juice.
- Serve the shrimp with the lettuce for taco building. Fill the lettuce with the shrimp and top with scallions, avocado and cilantro.
Nutrition Facts : Calories 477 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 341 milligrams, Sodium 659 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 49 grams, Sugar 11 grams
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- In a medium plastic or glass mixing bowl place the shrimp. Note: I like to cut each shrimp into about 3-4 pieces (they “cook” quicker and I think it’s easier to eat on a chip), but you could leave them whole.
- Squeeze enough lime, lemon and orange juice to cover the shrimp. Note: you do not have to use all three citruses, but if you are only using one, go with the lime. Allow shrimp to sit in the citrus until they are no longer opaque or translucent. About 10-15 minutes.
- While the shrimp are cooking, chop all your veggies. I like to chop everything (except the avocado) pretty small so that when you take a scoop with the chip you get a little bit of everything.
- Once the shrimp are cooked, discard some of the juice at least half then add in the tequila. Mix in the veggies, a large pinch of salt and the cilantro. You want some juice for the veggies to marinate but you don’t want everything swimming. Taste and adjust salt accordingly.
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