SHRIMP LETTUCE WRAPS
1-pound large shrimp, peeled and deveined, coarsely chopped
1 tablespoon corn starch
½ teaspoon salt
3 tablespoons peanut oil
2 celery stalks, finely chopped (½ cup)
1, 8-ounce can water chestnuts, chopped
3 garlic cloves, minced
2 teaspoons ginger, minced
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons peanut butter
⅓ cup red bell pepper, chopped
½ cup scallions, chopped
½ cup peanuts, chopped
1 head iceberg or Boston lettuce (8-10 leaves)
In a small bowl, toss the shrimp with cornstarch and salt to coat.
Heat 2 tablespoons of the peanut oil in a large non-stick skillet over medium high heat. When oil is very hot, add shrimp and cook, tossing, until pink and just cooked through. Remove from pan and set aside.
To the same frying pan add the remaining tablespoon of oil.
Add celery, water chestnuts, garlic, and ginger. Cook 2 minutes until celery is crisp tender and garlic and ginger are fragrant. Return the shrimp to the skillet and stir in hoisin, soy, vinegar, peanut butter, and red bell pepper. Cook 1 minute until heated through and well coated.
Turn off the heat and stir in scallions and peanuts reserving 2 tablespoons of each for garnish.
Serve in a bowl garnished with remaining scallions and nuts, with lettuce leaves on the side. Scoop a small portion of the shrimp mixture into a leaf, fold burrito style and devour!
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