Matthews Shrimp Lettuce Wraps – a delicious recipe with portabella mushrooms, butter lettuce, shrimp, walnuts, white onion, celery salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1) Dice portabella mushrooms and mix in crushed walnuts.
2
place in a bowl to the side.
3
2) Dice onions and place in a bowl to the side.
4
3) mince garlic and place to the side.
5
4) Grill or sautee shrimp, then slice each cooked shrimp in half and put them aside.
6
5) Sautee onions in 1 part olive oil 1 part butter.
7
6) Place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter.
8
7) Add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut/mushroom mix together.
9
8) Put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated.
10
9) Remove from the heat and spoon the mixture into the butter lettuce leaves.
4094
kcal
Calories
14
g
Fat
32
g
Carbs
934
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces portabella mushrooms, 1 head of boston butter lettuce, 34 lb medium shrimp, ¾ cup crushed walnuts, and more.
Yes, Matthews Shrimp Lettuce Wraps falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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