• Abby Estevez

Buff Shrimp Lettuce Wraps

Starting your new year off with some healthy resolutions? Good on you... Hope this helps!

And don't worry, you can totally fit that workout in after work because this takes no more than 15 minutes to whip up for 2!

Buff Shrimp Lettuce Wraps

1 head butter lettuce

1 lb of shrimp (best to buy frozen, raw, deveined)

1/2 cup of buffalo sauce (I love Steve's & Ed's or Franks Original - photos at end)

2 teaspoons minced garlic

1/4 cup red onion, small diced

2-3 scallions, sliced horizontally

1/4 cup low fat blue cheese dressing (I like to use Marie's Dressing, typically found in the fridge section of salad dressings)

Salt & ground black pepper to taste

If you bought frozen shrimp - let's start there! Frozen shrimp is super easy to defrost, take out of the freezer and dump into a bowl. Run under hot water for a minute and allow to sit in warm water for up to 4 more minutes. At this point, the shell and tail should be easy to pull out.

After you removed the shells of your shrimp, pat dry with a paper towel and set aside.

This is the best time to prep your garnishes and set your table. Start with your butter lettuce! It usually comes in a plastic container because it can be so fragile. Carefully pull the leaves from the outside, working your way in. I just stack them on a large plate and everyone serves themselves, and build the wraps as they please!

I like to small (very small) dice some red onion and slice up 2-3 scallions to sprinkle on top of my wrap (like pictured above).

The best part...the blue cheese dressing! Measure out as much as you two think you may need - I found a 1/4 cup works perfect with even a bit left over. I usually place the blue cheese on the bed of the butter lettuce then stack it with the shrimp and garnishes.

Back to the shrimp... Heat up a large sauté pan or skillet over medium heat, with a tablespoon of olive oil. Once hot, add shrimp in, ensuring to spread out in a flat layer as best as possible, sprinkle salt & pepper over. After 3 minutes, add in the 2 teaspoons of minced garlic and pick the shrimp up so the other side has a chance to cook.

Sauté shrimp for another 3 minutes, then add in the 1/2 cup of buffalo sauce and lower the temperature of the pan. Allow the shrimp to simmer in the sauce for 6-8 more minutes, stirring occasionally, The sauce should thicken slightly but not too much (no worries if it does).

Place your cooked shrimp into a serving bowl, and pour the remaining sauce from the pan into another serving container. I like to have this on the table incase anyone needs an extra kick! Time to eat and enjoy!

Additional garnish options: crumbled blue cheese, small diced celery, cilantro

Serve with a side of fresh cut and roasted fries, healthy potato salad, baby carrots and celery (to dip in the blue cheese, duh!)

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