- 1 cup uncooked white (or brown) rice
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 1 red onion, thinly sliced
- 1 red pepper, sliced
- 1 jalapeno, chopped
- 1 1/2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 4 green onions, chopped
- 6 – 8 green lettuce leaves
Begin cooking rice according to package instructions. Generally speaking, you can combine 1 cup uncooked rice with 2 cups of water in a medium saucepan. Bring to a boil and stir once. Cover with a tight fitting lid, reduce heat to low and simmer for 20-50 minutes, depending on whether it is white or brown rice. Once finished, remove from heat and let rice sit for 5 minutes.
To cook shrimp, heat a skillet on medium heat until smoking. Add 1 tablespoon olive oil and stir in the pan until shimmering. Add the shrimp and cook on both sides until completely opaque – about 3 minutes. Once cooked, remove from the pan and let cool. Season with salt and pepper.
To make sauce, in the pan used to cook the shrimp, add 2 tablespoons of butter and add the red onion, red pepper, jalapeno, ginger and garlic. Sauté on medium heat until the mixture is fragrant and the ingredients are soft, about 10 to 15 minutes. Add the soy sauce and continue stirring. The mixture should be relatively liquid. Add shrimp back to the sauce to warm it up, and stir in the green onions.
To assemble, on each plate, lay out several lettuce leaves and top with a spoonful of rice and the shrimp mixture. Roll or fold up and eat.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!