“Tell me and I’ll forget, show me and I may remember, involve me and I’ll understand.”
I took a few liberties with a favorite recipe for lettuce wraps from the White on Rice blog and I’ve never been disappointed with this light and easy version. It even works using a seasoned precooked tender chicken breast with takes minutes to reheat and tonight I’m doing the shrimp version with Marisa in the kitchen. For starters we changed up the roasted almonds to honey roasted with a little pepper and five spice seasoning added to the mix for the chicken version and I’m using honey roasted peanuts for the shrimp version, but in reality everybody can choose their favorite nut! One small note on the nuts so hard not to nibble on while preparing the rest of the dish, but a nice new touch. Hide them if you want them for dinner!
Shrimp Lettuce Wraps
2 tablespoons light vegetable or canola oil
1 small onion, minced
2 medium cloves garlic, minced
1 pound raw chicken breast or thigh meat, diced small
1 small red bell pepper, halved, seeded, and diced or 3-4 baby color peppers
1 teaspoon honey
2 teaspoons fish sauce or soy sauce
2 tablespoons hoisin sauce
1/2 teaspoon rice vinegar
1 head of your favorite lettuce leaves, washed and dried
1 small bunch green onions, thinly sliced
1 small bunch fresh basil leaves torn
*optional mint leaves, torn
rough chopped honey roasted peanuts or almonds
Add the oil to a pan large enough to hold all of the shrimp, heat the oil over medium heat. Add onion and cook until soft, add garlic cook for another minute or so.
Add the shrimp and cook until just turn pink. Remove shrimp and reserve until you finish the sauce. Add the bell pepper, honey, fish sauce, hoisin sauce, and rice vinegar to the pan. Gently heat for a few minutes and then stir in the shrimp, remove to serving platter.
Serve shrimp filling along with a plate of fresh crispy cold lettuce leaves. Fill the leaves with the shrimp mixture, and top with a sprinkling of basil, green onions, honey peanuts or almonds.