Ingredients:
2 tablespoons olive oil
1 teaspoon chili pepper
1 teaspoon ginger, fresh or dried
1 pound fresh rock shrimp, shelled and cleaned
1 cup chopped red onions Salt and pepper to taste
10 ounces can black beans
1 cup chopped scallions
1 cup chopped cilantro
1 head butter lettuce, cleaned and separated
Directions:
Heat 1 tablespoon of olive oil with chili pepper and ginger over low heat. Add shrimp to mixture and turn heat to medium-low. Saute until shrimp turn pink, about 8 minutes. Set aside. In a separate skillet, saute red onions in 1 tablespoon olive oil over medium-low heat for 5 minutes. Add salt and pepper to taste. Add one-third of the black beans, saute, and mash the beans. Add remaining beans, saute, leaving those beans whole. Add shrimp mixture, scallions, and cilantro. Saute for 2 additional minutes. Serve wrapped in butter lettuce.
2 tablespoons olive oil
1 teaspoon chili pepper
1 teaspoon ginger, fresh or dried
1 pound fresh rock shrimp, shelled and cleaned
1 cup chopped red onions Salt and pepper to taste
10 ounces can black beans
1 cup chopped scallions
1 cup chopped cilantro
1 head butter lettuce, cleaned and separated
Directions:
Heat 1 tablespoon of olive oil with chili pepper and ginger over low heat. Add shrimp to mixture and turn heat to medium-low. Saute until shrimp turn pink, about 8 minutes. Set aside. In a separate skillet, saute red onions in 1 tablespoon olive oil over medium-low heat for 5 minutes. Add salt and pepper to taste. Add one-third of the black beans, saute, and mash the beans. Add remaining beans, saute, leaving those beans whole. Add shrimp mixture, scallions, and cilantro. Saute for 2 additional minutes. Serve wrapped in butter lettuce.
