Appetizer: United States – Brown Shrimp Butter Lettuce Cups

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 3 min

Total 8 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (250 g) brown shrimp, peeled and deveined
1 head butter lettuce, leaves separated and washed
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
1–2 tsp (5 to 10 ml) paprika
Chopped almonds, for garnish
Black pepper, to taste

Show original ingredient measurements

8 oz / 250 g brown shrimp, peeled and deveined
1 head butter lettuce, leaves separated and washed
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
1–2 tsp paprika
Chopped almonds, for garnish
Black pepper, to taste

Instructions

1. Heat olive oil and unsalted butter in a skillet over medium heat until butter foams; add paprika and stir briefly to bloom the spice.
2. Add shrimp and sauté 2–3 minutes until just cooked through; season with black pepper.
3. Spoon a few shrimp into each butter lettuce leaf, sprinkle with chopped almonds for crunch, arrange on a platter, and serve warm or at room temperature.