Matthews Shrimp Lettuce Wraps Recipe #380540
Tasty shrimp, crunchy walnuts, yummy portabellas and boston butter lettuce make for a delicious appetizer.
by Chef #619248
25 min | 10 min prep
SERVES 8 -10 , 8 -10 lettuce wraps
- 4 ounces portabella mushrooms
- 1 head of boston butter lettuce
- 3/4 lb medium shrimp
- 3/4 cup crushed walnuts
- 1/2 medium white onion
- 1/2 tablespoon celery salt
- 1/2 tablespoon cracked black pepper
- heaping 1/2 tbs garlic powder or fresh garlic
- butter and olive oil
- 1) Dice portabella mushrooms and mix in crushed walnuts. place in a bowl to the side.
- 2) Dice onions and place in a bowl to the side.
- 3) mince garlic and place to the side.
- 4) Grill or sautee shrimp, then slice each cooked shrimp in half and put them aside.
- 5) Sautee onions in 1 part olive oil 1 part butter.
- 6) Place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter.
- 7) Add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut/mushroom mix together.
- 8) Put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated.
- 9) Remove from the heat and spoon the mixture into the butter lettuce leaves.
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5 stars