Shrimp Or Chicken Lettuce Wraps With Creamy Caesar Dressing Recipes

Steps:

• Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended.

Steps:

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Steps:

• In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. Remove from heat, and stir in sesame oil and scallions. Let cool slightly, and then distribute among lettuce leaves!

Steps:

• Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
• Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
• To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
• Slice the meat up on an angle. Arrange on a plate or in a plastic container.
• Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
• Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
• To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!

Steps:

• Combine together all marinade ingredients and marinate shrimp for no longer than 1 hour. Grill (can broil) shrimp until done, about 2 - 3 minutes. Remove from grill and cut into large pieces; set aside.
• Mix lettuce with croutons, parmesan cheese and Caesar salad dressing.
• Place shrimp on tortilla then top with lettuce mixture; roll and wrap tortilla. Serve immediately.

Steps:

• In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise., In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan., Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.

Steps:

• PREPARE STIR FRY SAUCE (May be done several days ahead): Mix together brown sugar, 2T soy sauce and rice wine vinegar.
• PREPARE WRAP SAUCE (May be done several days ahead) Mix together Splenda, water, rice wine vinegar, ketchup, lemon juice and soy sauce. Put aside in a bowl to chill and let flavors blend
• Dice chicken breasts and sautee' in Pam in a non-stick skillet.
• Remove chicken from skillet. Using a knife or a food processor, chop or process both the chicken and shrimp VERY finely. (I really like the rough, crumbly texture you get when you use the food processor on pulse.)
• Return shrimp and chicken to pan. Add stir fry sauce. Let simmer for a few minutes for flavors to blend. Add scallions.
• Slice off root of lettuce head. Pull your lettuce cups off the outside of the head of lettuce. (Chop up remaining lettuce to use in salads.)
• Serve the meat in a bowl, with the lettuce cups on the side. To eat, spoon the mixture using a slotted spoon into the cup of lettuce and pour some of the special sauce over the mixture. Fold up the lettuce up like a tortilla and eat over a bowl.
• Serve with some rice to absorb the tasty sauces!