Perhaps it was a bad idea to choose a Lettuce Wrap as my first lettuce recipe. atfer all, in wraps, Lettuce is more of a delivery system rather than a key flavor factor. But this came out better than I expected and tasted quite good.
The initial recipe I based this recipe off of called for butter lettuce, but butter lettuce is a thin and flimsy leaf. You should pick a firmer lettuce (with decent length) for a better result.
- Olive oil
- 1 cup red onions, diced
- 1 tsp chili pepper
- 1/2 tsp powder ginger
- 1 lb shrimp, shelled and cleaned
- 1 15 oz can of black beans, rinsed and drained
- 1 cup scallions, chopped
- 1/4 cup cilantro
- Lettuce leafs, chilled
Place a medium sized skillet over medium heat. Add 2 tablepsoons of oil, and bring up to heat. Add onions. Salt and pepper to taste. Cook until onions just start to turn translucent. You’ll want to have a little bit of texture in your onions.
At the same time, you will want to heat another skillet over medium heat, adding the oil, chili pepper and ginger. Once oil is up to temperature, add the shrimp and allow to cook. Saute until the shrimp is cooked.
Add 1/3rd of the black beans to your onions. Mix well, and mash beans with a spatula. Add the remaining beans, scallions and cilantro. Combine with cooked shrimp. Spoon into lettuce leaves and serve.
In one medium skillet, heat olive oil over medium heat. Add Chili pepper and ginger, and