Ree Drummond’s Cajun Tequila Shrimp Lettuce Wraps | The Pioneer Woman | Food Network

Ree loves spicy food, but likes the heat to come from several different sources. Here, she’s using Cajun seasoning, jalapeños, a Fresno chile and hot sauce to give her lettuce wraps maximum flavor.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Cajun Tequila Shrimp Lettuce Wraps
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

6 tablespoons salted butter
1 pound (16 to 20) peeled and deveined shrimp
1 tablespoon Cajun seasoning
Pinch kosher salt
Pinch freshly ground black pepper
2 green onions, sliced
4 cloves garlic, minced
2 jalapeños, sliced with seeds
1 ounce tequila
1/3 cup mayonnaise
1 tablespoon hot sauce, plus more for serving
1/4 cup chopped fresh cilantro

Slaw:

1/2 cup thinly shaved red cabbage
1/2 cup thinly shaved white cabbage
1 Fresno chile, sliced into thin rings
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
1 tablespoon honey

To Serve:
1 avocado, diced
Hot sauce, to taste
2 heads baby romaine, leaves separated

Directions

Preheat a large skillet over medium-high heat. Melt the butter in the skillet. Add the shrimp and sprinkle with the Cajun seasoning, salt and pepper, then cook for 2 to 3 minutes. Turn the shrimp, then add the green onions, garlic and jalapeños. Cook for another 2 minutes. Turn off the heat and deglaze with the tequila, scraping the skillet and loosening any bits of flavor stuck to the bottom. Add the mayonnaise and hot sauce to the shrimp and any juices in the skillet. Toss to completely coat the shrimp. Transfer to a small platter or bowl and garnish with a pinch of the chopped cilantro. Set aside.

For the slaw: Place the two types of cabbage, the Fresno chile and the cilantro in a large bowl.

In a small bowl or pitcher, whisk together the olive oil, lime zest, juice, a pinch each of salt and pepper, and the honey, then pour over the cabbage and toss to coat completely.

Serve the shrimp alongside the slaw, sprinkled with the cilantro, and with the avocado, hot sauce and romaine leaves on the side so that everyone can build their own lettuce wraps.

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Ree Drummond’s Cajun Tequila Shrimp Lettuce Wraps | The Pioneer Woman | Food Network

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