Pork and Shrimp Lettuce Wraps
This is my go to paleo meal when I want something really filling and delicious but have very little time. Rachel Ray would be happy to know this is definitely a 30 minutes or less kind of meal. Even my non-paleo friends (Ben and Joanna – let’s call them Ben-anna) enjoyed it. I actually like this with quartered bell peppers. You can use lettuce as the wrap as well but I really encourage you to try it with colored bell peppers. They have a great natural sweet taste, a nice crunch and a perfect way to get more veggies in without even trying! This is one of my favorite paleo recipes and I’ve made it a dozen times but just keep forgetting to post. Hope you enjoy!
Makes 4 servings
1 pound ground pork
1 pound shrimp (chopped)
1/2 cup chopped mushrooms (any kind you like)
2 small limes
1 small onion (finely diced)
1/2 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon tamarind sauce (can substitute with use hoison sauce or plum sauce)
1 green onion (chopped)
1 head butter lettuce (or 6 colored bell peppers)
Heat saucepan on high with extra virgin olive oil. Once the pan is heated, add the ground pork, mushrooms and onion. Stir frequently until the ground pork is lightly brown. Then add the shrimp, ginger, garlic and onions. Stir until the shrimp is a nice pink color and fully cooked. Add fresh ground pepper and juice 2 limes on top of the pork and shrimp. Continue stirring the ingredients.
To serve, you can wash your lettuce leaves and/or quarter some colored bell peppers. I love love love this with bell peppers. Try it! Once the pork and shrimp are fully cooked, add the green onions as a garnish. Serve and enjoy!