• • • A FAMILY RECIPE FOR MORE THAN 100 YEARS • • •

Teriyaki Shrimp Lettuce Cups

(Yields 4 servings)

Ingredients

  • 1 lb medium fresh shrimp, peeled, deveined, and chopped
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 1 (5 oz can) water chestnuts, drained and chopped
  • 1 cup of Truly Hawaiian Teriyaki Sauce (THTS)
  • Lettuce (Romaine, Bib, Iceburg) cored, separated into lettuce cups

 

Directions

  1. In a medium bowl or resealable bag, combine shrimp
    and THTS. Coat all shrimp.
  2. Seal bag or cover bowl, let marinate
    in the refrigerator for 1-4 hours.
  3. In a medium skillet, heat 1 tablespoon oil
    over medium-high heat.
  4. Add bell pepper, green onions, and water chestnuts;
    cook, stirring occasionally, for 3 minutes.
  5. Add shrimp and marinade and cook for 3 minutes,
    or until shrimps are pink.
  6. Spoon 1/4 cup mixture down center of 1 lettuce leaf.
  7. Fold bottom edge and sides up and overfilling.
  8. Repeat with remaining lettuce leaves
    and shrimp filling.
  9. Add additional THTS as desired. Serve Immediately.