BUFFALO SHRIMP LETTUCE WRAPS

Buffalo Shrimp Lettuce Wraps image

Provided by Samantha Seneviratne

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

One 18-ounce package frozen popcorn shrimp, such as SeaPak® Popcorn Shrimp
3 tablespoons unsalted butter
1/3 cup hot sauce
2 celery stalks, finely diced
1/4 cup celery leaves
1 large carrot, peeled and finely diced
1/2 lime, juiced
Kosher salt and freshly ground black pepper
1 large head butter lettuce, separated into 12 to 14 large leaves
Crumbled blue cheese, for serving
Ranch dressing, for serving

Steps:

Prepare the popcorn shrimp according to the package directions for the oven.
Meanwhile, melt the butter in a small saucepan over medium-low heat, then whisk in the hot sauce until smooth and combined. Keep warm.
Toss together the diced celery, celery leaves, carrots, lime juice, a pinch of salt and several grinds of black pepper in a medium bowl.
Transfer the baked popcorn shrimp to a large heatproof bowl. Add the warm sauce and gently toss the shrimp with a rubber spatula until evenly coated.
To assemble, put about 3 tablespoons of the Buffalo shrimp in the center of each lettuce leaf. Top with the celery-and-carrot mixture and crumbled blue cheese. Drizzle with ranch dressing and serve.