Saturday, August 30, 2014

Spicy Pineapple & Shrimp Lettuce Wraps


Today's lunch was so tasty that after eating a couple of lettuce wraps the caveman and I were battling each other with forks in the big bowl of leftover filling. You just can't beat the combination of shrimp and pineapple, especially when a little heat is involved!

I adapted the recipe from The Paleo Foodie Kitchen, using the same basic components but making my own sweet and spicy sauce as opposed to using canned chipotle adobe sauce. If I make this one again I think I'd skip the scrambled egg called for in the original, only because it was an extra step and ingredient that kind of got lost amidst all of the other flavors. I edited my directions to omit it.

You might notice other seafood in my photos; Trader Joe's was out of shrimp when I went so I settled for their mixed seafood blend (shrimp, scallops and squid).


Spicy Pineapple & Shrimp Lettuce Wraps

1 lb. raw shrimp, deveined and chopped into 1/2 inch pieces
2 slices nitrite-free bacon, chopped
1 red bell pepper, chopped
1 cup fresh chopped pineapple
1/4 cup chopped green onions
1 head butter or iceberg lettuce

sweet & spicy sauce:
1/4 cup apple cider vinegar
2 tbs. raw honey
3/4 tsp. garlic powder
salt
red pepper flakes, to taste
1 tbs. tomato paste

To make sweet & spicy sauce, heat vinegar, honey, garlic powder and salt and pepper flakes in a small pot over medium heat. Allow to come to a boil.

Lower the heat and add tomato paste. Simmer about 5 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and allow to cool slightly. Taste for seasoning.

Meanwhile, cook bacon in a large skillet or wok until crisp. Remove from pan.

Add shrimp and sweet & spicy sauce to the pan and cook until shrimp is no longer pink.

Add bell pepper and pineapple. Stir to combine and cook for 1-2 more minutes.

Turn off heat and stir in bacon and green onions.

Serve in lettuce.


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