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Categories:
portabella mushrooms butter lettuce shrimp walnuts white onion celery salt cracked black pepper garlic butter
Viewed: 49 - Published at: 5 years agoIngredients
- 4 ounces portabella mushrooms
- 1 head of boston butter lettuce
- 34 lb medium shrimp
- 34 cup crushed walnuts
- 12 medium white onion
- 12 tablespoon celery salt
- 12 tablespoon cracked black pepper
- heaping 1/2 tbs garlic powder or fresh garlic
- butter and olive oil
Method
- 1) Dice portabella mushrooms and mix in crushed walnuts.
- place in a bowl to the side.
- 2) Dice onions and place in a bowl to the side.
- 3) mince garlic and place to the side.
- 4) Grill or sautee shrimp, then slice each cooked shrimp in half and put them aside.
- 5) Sautee onions in 1 part olive oil 1 part butter.
- 6) Place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter.
- 7) Add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut/mushroom mix together.
- 8) Put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated.
- 9) Remove from the heat and spoon the mixture into the butter lettuce leaves.
