Sweet and Sour Shrimp Lettuce Wraps-2

Makes 4 servings

Lettuce wraps are a fun and easy meal to feed a crowd. Serve assembled wraps on platters, like we did here, or put out platters of lettuce leaves, cooked shrimp, and garnishes and let folks assemble their own. Make the sauce a few days ahead for minimal work on party day.

Ingredients

  • 1 cup pineapple juice
  • 1/4 cup sherry
  • 1/2 teaspoon dried ginger
  • 3/4 teaspoon granulated garlic
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • Kosher salt, to taste
  • 1 lb 8 oz large shrimp, peeled and deveined
  • 2 heads Bibb lettuce
  • 1 cup julienned carrots
  • 1 cup small diced pineapple
  • 1 cup chopped toasted macadamia nuts

Directions

  1. For the sweet and sour sauce: in a medium saucepan, combine the pineapple juice, sherry, ginger, garlic, sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat. In a small bowl, stir together the cornstarch and water. Slowly add the cornstarch mixture to the simmering pineapple juice mixture, stirring constantly. Bring to a boil to thicken, then remove from the heat and set aside.
  2. Skewer the shrimp and season with salt. Prepare a grill for medium-high heat cooking. Grill the shrimp, turning occasionally, until browned and cooked through, about 3 minutes on each side. About 1 minute before removing from the grill, brush the shrimp with the sweet and sour sauce.
  3. To serve, remove the leaves from the heads of lettuce and place on a large platter (you may need two platters). Top each leave with about 1 tablespoon of julienned carrot, then top with a shrimp. Garnish with diced pineapple and macadamia nuts and serve with additional sweet and sour sauce on the side.

CIA FOODIES

Sweet and Sour Shrimp Lettuce Wraps

Sweet and Sour Shrimp Lettuce Wraps-2
Makes 4 servings Lettuce wraps are a fun and easy meal to feed a crowd. Serve assembled wraps on platters, like we did here, or put out platters of lettuce leaves, cooked shrimp, and garnishes and let folks assemble their own. Make the sauce a few days ahead for minimal work on party day.

Ingredients

  • 1 cup pineapple juice
  • 1/4 cup sherry
  • 1/2 teaspoon dried ginger
  • 3/4 teaspoon granulated garlic
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 2 tablespoons canola oil
  • Kosher salt, to taste
  • 1 lb 8 oz large shrimp, peeled and deveined
  • 2 heads Bibb lettuce
  • 1 cup julienned carrots
  • 1 cup small diced pineapple
  • 1 cup chopped toasted macadamia nuts

Directions

  1. For the sweet and sour sauce: in a medium saucepan, combine the pineapple juice, sherry, ginger, garlic, sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat. In a small bowl, stir together the cornstarch and water. Slowly add the cornstarch mixture to the simmering pineapple juice mixture, stirring constantly. Bring to a boil to thicken, then remove from the heat and set aside.
  2. Skewer the shrimp and season with salt. Prepare a grill for medium-high heat cooking. Grill the shrimp, turning occasionally, until browned and cooked through, about 3 minutes on each side. About 1 minute before removing from the grill, brush the shrimp with the sweet and sour sauce.
  3. To serve, remove the leaves from the heads of lettuce and place on a large platter (you may need two platters). Top each leave with about 1 tablespoon of julienned carrot, then top with a shrimp. Garnish with diced pineapple and macadamia nuts and serve with additional sweet and sour sauce on the side.

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