Chipotle Shrimp Lettuce Cups
Difficulty: Intermediate
Prep Time: 45 min
Serves: 6
Attribute: Draeger’s Cooking School
Ingredients
- 1 pound medium sized, peeled and deveined shrimp
- 1 romaine heart
- 2 tablespoons extra virgin olive oil
- 2 green onions, white and light green parts sliced
- Zest of two limes
- 1 tablespoon fresh lime juice
- 2 roma tomatoes, seeds removed, diced
- 2 tablespoons chipotle in adobo sauce, chopped
- ¼ cup Greek yogurt
- Salt and pepper to taste
- ¼ cup cotija cheese, crumbled for garnish, optional
- ¼ bunch of cilantro leaves for garnish
Directions
Rinse shrimp under cold water and remove their tails. Drain and pat dry with paper towels.
Heat olive oil in a pan over medium high heat. Once hot, add shrimp and season with salt and pepper. Cook shrimp just until they turn pink, about 2-3 minutes. Remove shrimp from the pan, and let cool in a large mesh strainer over a bowl to let the excess liquid strain off.
Once cool, chop shrimp into bite-sized pieces.
Add the remaining ingredients except the garnishes to the shrimp, and let marinate in the refrigerator for at least 30 minutes.
When ready to serve, taste the shrimp and adjust seasoning if needed. Place the shrimp mixture onto small spears from the romaine heart. Once all the spears are filled, garnish with cotija cheese (if using) and cilantro leaves.
Serve chilled.
