RED LOBSTER SHRIMP LETTUCE WRAP RECIPES

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SHRIMP LETTUCE WRAPS RECIPE: HOW TO MAKE IT



Shrimp Lettuce Wraps Recipe: How to Make It image

Lettuce forms a crispy shell that's full of possibilities, depending on what's in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 13

1/4 cup reduced-sodium soy sauce
3 tablespoons lime juice
2 tablespoons plus 1 teaspoon apricot preserves
2 tablespoons water
2 garlic cloves, minced
1/4 teaspoon ground ginger
2 medium carrots
6 green onions
3 teaspoons olive oil, divided
1 pound uncooked medium shrimp, peeled and deveined
1 large sweet red pepper, chopped
2 cups hot cooked rice
8 large lettuce leaves

Steps:

  • In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise., In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan., Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.

Nutrition Facts : Calories 306 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 777mg sodium, CarbohydrateContent 41g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

CRISPY SHRIMP LETTUCE WRAPS RECIPE | MYRECIPES



Crispy Shrimp Lettuce Wraps Recipe | MyRecipes image

Provided by Tyler Florence

Yield 4 servings

Number Of Ingredients 18

12 Medium sized shrimp, peeled and deveined
1?½ cups Panko bread crumbs (or any non-seasoned bread crumbs)
Kosher salt and freshly ground black pepper
½ cup flour, for dredging
2 Eggs, whisked
Vegetable oil for frying
1 head of Bibb lettuce cups - ribs removed
1 Hothouse Cucumber peeled and sliced into 1/2-inch thick sticks
2 cups Fresh bean sprouts
½ Bunch of fresh mint leaves
2 Large ripe Mangos - peeled
1 Serrano chili -chopped finely
4 Chopped fresh cilantro
1 Sugar
Juice of one lime
Kosher salt
Extra-virgin olive oil
Tyler Florence

Steps:

  • Tyler Florence
  • Preheat the oven to 400°F.
  • Start with the vegetables because they take a while to roast. Trim, wash and scrub the vegetables. Split the beets and turnips in half lengthwise but leave the carrots and parsnips whole. Lay the vegetables out in a large baking dish. Drizzle with a 3-count of olive oil and sprinkle with the thyme, salt, and pepper. Break up the butter into pieces and scatter over the vegetables. Drizzle with the apple cider vinegar and sprinkle with the brown sugar. Cover the dish with foil and put it in the oven and roast for about 1 hour or until a knife goes smoothly into the beets. When done, remove from the oven and let the vegetables cool. Keep the beets separate until you are ready to serve otherwise the color will bleed into the others while resting.
  • Keep the oven on as you will need it for the salmon.
  • To prepare the lentil stew, heat the olive oil in a large pot. Add the herbs until they are fragrant and crackly; this infuses the oil with the flavor and also leaves you with a beautiful herb garnish. Remove the herbs and set aside on a paper towel to drain. Meanwhile puree the garlic, carrots, onion, celery and leeks in a food processor until smooth. Add the butter to the infused oil and then add the puree. ?? Stir in the vegetables and cook until light brown color. Warm the chicken stock in a separate pot or in a microwave and then add it too, Stir in the lentils. Bring to a boil and then reduce heat. Simmer for 30 minutes or until lentils are tender.
  • Now prepare the salmon. Check filets for bones and use tweezers to remove any bones that may still be there. Season both sides of the filet with salt and pepper. Heat a 2 count of olive oil in a large sauté pan over high heat and then add the filets skin side down. Cook for 3 minutes and then throw the whole pan in the oven, keeping the filets skin side down because you want the skin to get real crispy. Cook in the preheated oven for a further 4 minutes for medium rare.
  • To compose the plate, serve a spoonful of lentil stew on the bottom of the plate, top with roasted root vegetables, filet of salmon and garnish with fried herbs.

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