Bay Shrimp and Sugar Snap Pea Lettuce Wraps

Name: Bay Shrimp and Sugar Snap Pea Lettuce Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 bunch butter lettuce; 1 Tbsp minced fresh tarragon; 1 pinch each kosher salt & black pepper, as needed; 59 milliliters mayonnaise; 2 teaspoons rice vinegar; 1 small shallot, minced; 454 grams pre-cooked bay shrimp (125-175 per pound) shelled and deviened; 454 grams sugar snap peas, strings removed, cut diagonally into ½-inch pieces

Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Bay Shrimp and Sugar Snap Pea Lettuce Wraps could be an excellent recipe to try. One portion of this dish contains approximately 14g of protein, 6g of fat, and a total of 133 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up sugar snap peas, tarragon, kosher salt & pepper, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

Cut out the core from a head of butter lettuce. Separeate the leaves, keeping them hole. Wash and dry them well, placing them on a serving plate. Cover and chill until ready to serve.

Ingredients you will need

Butter Lettuce

Whisk the mayonnaise, shallots, tarragon and rice vinegar together in small bowl. Refrigerate until ready to serve.Prepare an ice bath by half filling a large bowl with ice, cover with water and set aside.Bring a large sauce pan half-filled with lightly salted water to a boil. Stir in the sugar snap peas and blanch about 30 seconds.

Ingredients you will need

Sugar Snap Peas

Rice Vinegar

Mayonnaise

Shallot

Tarragon

Sauce

Water

Ice

Equipment you will use

Sauce Pan

Whisk

Bowl

Drain them quickly, then plunge them into the prepared ice bath to stop the cooking.

Ingredients you will need

Ice

Drain, then dry well with paper towels.

Equipment you will use

Paper Towels

Place them in a large, dry bowl.

Equipment you will use

Bowl

Add the pre-cooked bay shrimp. Toss to combine. Spoon about ½ of the mayonnaise mixture over the shrimp and peas. Gently mix until well combined.

Ingredients you will need

Mayonnaise

Shrimp

Peas

Add more mayonnaise only if necessary– just enough to barely coat everything. Season with salt and pepper. Chill before serving.To serve: Dollap big spoonfuls of the shrimp and pea mixture into individual lettuce leaves, letting them act as taco style wrappers. Pass the extra dressing at the table if needed to taste.

Ingredients you will need

Lettuce Leaf

Mayonnaise

Pepper

Shrimp

Salt

Equipment

Ingredients

Servings:

1bunch

butter lettuce 1Tbsp

minced fresh tarragon 1pinch

each kosher salt & black pepper, as needed 59milliliters

mayonnaise 2teaspoons

rice vinegar 1small

shallot, minced 454grams

pre-cooked bay shrimp (125-175 per pound) shelled and deviened 454grams

sugar snap peas, strings removed, cut diagonally into ½-inch pieces

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.