Cajun Shrimp & Rice Lettuce Wraps

42 Comments

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Serve these delicious Cajun Shrimp & Rice Lettuce Wraps warm or cold. Wrap them inside your favorite large lettuce leaves. They are packed full of shrimp, rice and perfectly seasoned for a great meal. You can also make them up ahead of time and refrigerate them for a quick lunch or snack.

 

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Ingredients – Plus 1/4 cup water

 

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In a large skillet over medium heat, melt
the butter with the olive oil and garlic
until fragrant, about 1 minute.

 

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Add the shrimp and Cajun seasoning.

 

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Stir, coating all of the shrimp
with the Cajun seasonings.

 

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Cook just until the tails curl
but are not cooked through,
about 1 minute.

 

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Salt and pepper then stir.

 

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Add the tomatoes and green onions.

 

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Stir, cooking one more minute.

 

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Add the rice and 1/4 cup of water.

 

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Stir until the rice is completely
mixed with the liquid. Cook another
3 minutes or until the rice is hot.

 

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Add the parsley.

 

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Stir in the parsley.
Remove from the heat.

 

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Place large lettuce leaves on a large plate.

 

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Fill the center of each leaf and serve.

 

Cajun Shrimp & Rice Lettuce Wraps

http://www.InDianesKitchen.com

8E9F7D34-5209-4483-ABA9-8BEFA0A47A35

Ingredients

  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 2 tsp Cajun seasonings (more if you like it hot)
  • 1 pound raw shrimp, peeled and deveined with tails removed
  • salt and pepper to taste
  • 4 Italian tomatoes, diced
  • 4 sliced green onions, white and green part
  • 3 cups cooked white rice
  • 1/4 cup water
  • 3 Tbsp. fresh parsley (or 3 tsp dried)
  • 8 – 10 large lettuce leaves, rinsed and patted dry

Directions

  1. In a large skillet over medium heat add the olive oil, butter and garlic. Cook about 1 minute until fragrant.
  2. Add the shrimp and Cajun seasonings. Stir coating the shrimp with the Cajun seasonings.
  3. Cook just until the tails curl, about 1 minute, but are not cooked through.
  4. Salt and pepper to taste then stir.
  5. Add the tomatoes and green onions. Stir cooking 1 more minute.
  6. Add the rice and water. Stir until the rice is completely coated in the liquid. Cook another 3 minutes or until the rice is hot.
  7. Add the parsley, stir and remove from the heat.
  8. Place rice mixture in the center of the lettuce leaves and serve.

These can also be refrigerated ahead of time and eaten cold.

http://www.InDianesKitchen.com


Categories: Rice, Seafood, Vegetables/Slaws/Salads

42 Comments »

  11. What a great recipe, perfect for a light lunch, and perfect for me as I’m trying to reduce my bread consumption. I think I’ll be trying this soon Diane.

    Reply

    • I really loved eating this cold! I made it and put the rice mixture on the refrigerator overnight then had it for lunch with the lettuce….so good! Thanks so much Chris! Let me know how you like it will you?

      Reply
  14. Pingback: Cajun Shrimp & Rice Lettuce Wraps — In Dianes Kitchen | My Meals are on Wheels

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