6 large 4-Bite Shrimp or Large prawns, cooked or raw
Radicchio, Italian chicory leaf vegetable, finely chopped
1 whole Red Bell Pepper, diced
½ cup Cilantro, remove stems
1 tablespoon of jalapeno, remove seeds for less spice
1 garlic clove, minced
1/3 cup green onions, chives, diced
½ cup red onion, diced
½ cup cremini or shiitake mushrooms
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Oyster Flavored Sauce
1 teaspoon Garlic Chili Sauce
1 teaspoon Olive oil or sesame oil
1 teaspoon Sesame seeds
Optional: Favorite rice with sliver of fresh ginger, dash of salt and olive oil
If you are making rice, start this first. I made Rankey Red rice that is higher in fiber in my rice cooker. One cup of rice, rinsed and 1 ¾ cup of water, 1 sliver of fresh ginger, 1 teaspoon of olive oil, and one teaspoon of salt. Takes about 20 minutes. Remove ginger sliver before serving. Brown rice, Quinoa, or jasmine rice would be great too!
Wash and cut all your produce for preparation for the stir-fry
Stir-fry: In a large pan, spray cooking spray if you prefer. Add in your garlic, onions, jalapenos, and bell pepper. Heat the vegetables for a couple minutes then add in the soy sauce, chili sauce, and oyster sauce, stirring constantly. If your pan sticks, you can add in a little olive oil or sesame oil
In a small cast iron skillet or regular sauté pan add in your shrimp and a teaspoon of oil with flame on medium. These were the pre-cooked, so they only needed to head up for 30 seconds per side.
Throw your shrimp in with your stir-fry.
Plate your lettuce wraps: on a plate add one large piece of butter lettuce, add some Radicchio, a sprinkle of rice, vegetables from your stir fry, 1-2 shrimp depending on how large your lettuce is, sprinkle on some cilantro, chives, and sesame seeds. If you don’t want to do lettuce wraps you can easily do a shrimp salad in a bowl with any ingredients you desire. DIG IN! You will want seconds.
If you don’t like spicy food, you can omit the jalapeno and the garlic chili sauce