In this age of “gluten-free”, lettuce wraps are a great, skinny appetizer to serve as a starter to almost any meal. After all, who do you know is allergic or has a problem eating lettuce? I do not know a soul. Asian Shrimp Lettuce Wraps are fresh, colorful & have wonderful contrasts in terms of bright flavors & crunch! What I also like about creating this recipe is using Gourmet Garden™ pastes makes this dish incredibly quick & easy to fix. All you need is a bottle of Sweet Asian Chili Sauce for just the right amount of sweetness & heat. Have all your ingredients prepped in advance…you can then quickly wok together the ingredients & serve with the lettuce leaves…how easy is that? Serve with a French Gewürztraminer for a delightful first course or even lighter main course…this will become a entertaining staple!
1-2 tablespoons Sweet Asian Chili Sauce (plus more for serving)
1 head Boston lettuce, leaves separated, rinsed & dried
Prep all your ingredients: (a) peel & devein the shrimp; (b) squirt the garlic, ginger & lemongrass pastes together in a bowl; (c) dice the red & yellow/orange bell peppers; (d) drain the bamboo shoots & water chestnuts; (e) thinly slice the scallions, both green & white parts; (f) mince the cilantro.
Heat the oil in a wok till hot. Add the shrimp, stir frying until the shrimp just turn pink...do not overcook...about a minute.
Add the 3 pastes, continuing to stirfry to distribute the pastes so that all 3 pastes coat the shrimp.
Add the peppers, bamboo shoots & water chestnuts to the wok, & starry for about a minute.
Add the peanuts & scallions, strifrying for another minute.
Add the cilantro & Sweet Asian Chili Sauce, stir frying for one more minute. Transfer to a bowl with the lettuce leaves on the side. Serve the Asian Shrimp Lettuce Wraps with additional Sweet Asian Chili Sauce, if desired.
As a timesaver, prep all the ingredients ahead of time...refrigerate until ready to cook the Asian Shrimp Lettuce Wraps.