Shrimp Bliss Lettuce Cups

Shrimp Bliss Lettuce Cups

Serves 4

1 pound “peeled/deveined” large shrimp
1 “minced” garlic clove
1 tablespoon “light” soy sauce
1 tablespoon hoisin sauce
½ cup “chopped” celery
1 tablespoon peanut oil
1 tablespoon rice wine vinegar
1 teaspoon “chopped” fresh ginger
¼ cup “chopped” water chestnuts
10 “large” Boston lettuce leaves
Toasted “chopped” peanuts for garnish

Chop the shrimp into small pieces. Heat the peanut oil over a medium-high heat in a large Wok or nonstick skillet. Line a small bowl with paper towels. Cook the shrimp until it becomes opaque or translucent. Place the shrimp in the bowl and set aside.

Now, stir-fry the garlic, celery, ginger, and chestnuts until they are tender and crisp. Quickly add the vinegar, hoisin, and soy sauce. Stir immediately before retuning the shrimp for another 1 minute of cooking. The goal is to completely heat the shrimp before serving. Do not over-cook the shrimp.

On individual plates, fill the lettuce leaves with the shrimp mixture. Finally, garnish with chopped peanuts. Serve immediately.

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