The Recipes

Shrimp Lettuce Wraps

I was about to title this recipe "Pickled Shrimp Lettuce Wraps," but I was afraid I would put you all off and scare you away.  Pickled fish?  The idea scared me too, and I am as adventurous as they come food-wise.  This was a wonderful surprise.  So very tasty and light!


Shrimp Lettuce Wraps


- 4 shrimp, peeled and de-veined

- 1 lemon, juiced

- 1 bay leaf

- 1 T. lemon pepper

- 1 T. blackening seasoning

- 1/4 c. blended oil

- 1 tsp. crushed red pepper

 - 1 tsp. mustard seeds

- 1 tsp. coriander seeds

- 1/4 red onion, sliced

- 4 leaves of Bibb lettuce

- salt

-  pepper

Bring a few cups of water to a boil.  Add the lemon pepper and blackening seasoning.  Drop in the shrimp and let them cook for 2 minutes.  Immediately remove them and drop them in a bowl of ice water.

Add the lemon juice, bay leaf, oil, crushed red pepper, mustard seeds, coriander seeds, salt, and freshly-cracked black pepper to a container.  Stir, and add in the shrimp and onions.  Refrigerate overnight.

The day you want to serve, tear off the lettuce leaves and arrange them on a plate.  Put one shrimp on each leaf and some of the onions.  Discard the pickling liquid.  Wrap up and enjoy!