Recipe courtesy of Ree Drummond
Cajun Tequila Shrimp Lettuce Wraps
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 118 mg
- Sodium
- 476 mg
Ree loves spicy food, but likes the heat to come from several different sources. Here, she’s using Cajun seasoning, jalapeños, a Fresno chile and hot sauce to give her lettuce wraps maximum flavor.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 332
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 118 mg
- Sodium
- 476 mg
Ingredients
Slaw:
To Serve:
Directions
- Preheat a large skillet over medium-high heat. Melt the butter in the skillet. Add the shrimp and sprinkle with the Cajun seasoning, salt and pepper, then cook for 2 to 3 minutes. Turn the shrimp, then add the green onions, garlic and jalapeños. Cook for another 2 minutes. Turn off the heat and deglaze with the tequila, scraping the skillet and loosening any bits of flavor stuck to the bottom. Add the mayonnaise and hot sauce to the shrimp and any juices in the skillet. Toss to completely coat the shrimp. Transfer to a small platter or bowl and garnish with a pinch of the chopped cilantro. Set aside.
- For the slaw: Place the two types of cabbage, the Fresno chile and the cilantro in a large bowl.
- In a small bowl or pitcher, whisk together the olive oil, lime zest, juice, a pinch each of salt and pepper, and the honey, then pour over the cabbage and toss to coat completely.
- Serve the shrimp alongside the slaw, sprinkled with the cilantro, and with the avocado, hot sauce and romaine leaves on the side so that everyone can build their own lettuce wraps.
