The original plan was to make a more traditional lettuce wrap with either ground pork or beef but I really felt like shrimp and it was on sale so this recipe came together, sort of.
Chopped red bell pepper, green bell pepper, onion, jalapeno (seeded), and portobello mushroom
Raw medium-sized shrimp – these are the “easy peel” type so they come with their shell split and the vein removed but they were not frozen. I then coarse “chopped” them because I wanted chunks of shrimp vs. whole shrimp
Stir-fried the vegetables in the wok just until the mushrooms had released all their liquid and it was evaporated – no seasoning.. just a drizzle of olive oil at the start
I shook the shrimp in some cornstarch… I wanted a bit of a coating and the cornstarch will thicken the sauce – definitely too much corn starch. Next time I will cook the shrimp uncoated and will thicken the sauce a more traditional way.
This was part of a FOODS present from my Heart and was the inspiration for this dinner – I really wanted to try it. It is pretty good… a little sweet and not quite as much heat as I would like.
Once the shrimp was almost cooked (some pieces were & some weren’t), added in the vegetables and tossed for a bit then the Korean BBQ sauce, some soy sauce, and a little water because it thickened up way too quickly (one reason I won’t do the coated shrimp next time) and some sriracha sauce because it simply didn’t have enough Heat. Next time might add a drizzle of sesame oil just before serving. I wanted the shrimp & vegetables to be a little “sticky” so they would not fall right off of the lettuce and rice so I do think I will want to thicken the sauce next time but I need to perfect the method.
The makings: Shrimp vegetable mixture, Asian short grain “sticky” rice, and red leaf lettuce. Dinner was very tasty, even if it didn’t turn out quite how I envisioned, and my Heart said that it is definitely a “do again”. I am looking forward to the leftovers for lunch… probably not in the lettuce but definitely the shrimp & rice!