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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Thai Shrimp (or Chicken) Lettuce Wraps Recipe

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This recipe for Thai Shrimp (or Chicken) Lettuce Wraps is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb shrimp
1 head butter lettuce, leaves separated & left whole
1 pkg rice noodle sticks (for mei fun)
Srirachi sauce
Chopped salted dry roasted peanuts
Thinly sliced green onions
Carrots, julienned
Cucumbers, julienned
Thai dipping sauce (see recipe in this cookbook under sauces)
Directions:
Directions:
Shell (and devein) shrimp. Sprinkle with Old Bay seasoning. Heat a grill pan on high. Grill shrimp 2 minutes on each side. Remove and set aside.

Prepare green onions, carrots, and cucumbers and set aside.

Prepare rice sticks per directions on package. Set aside.

Coarsely chop peanuts.

To Serve:

Assemble on a serving tray or lazy Susan the shrimp, lettuce leaves, vegetables, peanuts, Srirachi sauce, and dipping sauce. Diners assemble own wraps as desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes total time
Personal Notes:
Personal Notes:
May also be prepared as a fresh spring roll (use rice paper wrappers) using either shrimp or chicken as the protein).

 

 

 

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