Friday, December 2, 2011

Cajun Shrimp and Guac Lettuce Wraps

Shrimp gets neglected in our dinner rotation but when it does make its way onto our menu, I fall in love all over again. It's both chic and easy and really one of those things you can whip up as a main course with just about anything you have on hand. I like to grab the frozen bags of peel and eat shrimp when they are on sale at my grocery store so that I always have a bag of little shrimpies on hand. Just run them under warmish water in a colander and they are thawed and ready for peeling, cooking and eating.

Y'all know we love wrapping things in lettuce around here. Add this recipe to your under an hour list! It's fresh, light and super healthy, too.


Cajun Shrimp and Guac Lettuce Wraps

For the shrimp:
1 lb. shrimp, peeled
3 cloves garlic, minced
Emeril's Essence for sprinkling (or any other Creole seasoning)
Cumin
Extra Virgin Olive Oil

In a small bowl, add the shrimp and a quick pour of olive oil. Add a few shakes of Emeril's and cumin and stir to combine and coat the shrimp. In a saute pan over medium heat, drizzle two turns of the pan with Extra Virgin Olive Oil. Heat garlic and oil until the garlic is cooked and fragrant. Add the seasoned shrimp, and cook until pink.

Guacamole: (I learned this one by watching my Dad!)
2 large avocados
2 Roma tomatoes, seeded and diced
Handful fresh cilantro, chopped
1 jalapeno, seeded and chopped
1 clove garlic, minced
1 shallot, chopped
1 tsp. olive oil
Juice from 1 fresh lime
Salt, pepper & cumin to season

Mash avocados with a fork and place in a bowl. Add remaining ingredients, mix and enjoy.

A good tip for green guac: To keep the guacamole a nice green color, save an avocado pit and place in the bowl with the guacamole.

Bibb lettuce works best for lettuce wraps, but Romaine works well, too. We wrapped our lettuce with the shrimp, guacamole, yellow bell peppers, roasted red peppers and a dollop of Greek yogurt.

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