Matthews Shrimp Lettuce Wraps Recipes

Steps:

• Prepare the popcorn shrimp according to the package directions for the oven.
• Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
• Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
• Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
• To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.

Steps:

• 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.