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Summer Lettuce Cups

45
Minutes
4
Servings
190
Calories
Ingredients
-
1⁄2cup
-
1cupswater
-
8Butter lettuce leaves
-
1lbshrimp, frozen, (about 25 shrimp)
-
2corn cobs, husk removed
-
4green onion stalks, sliced
-
1avocado, sliced
-
1lime, sliced
-
2tbspolive oil
-
1tspsea salt Juice of 1 lime
-
Sour cream, for garnish
-
Cilantro, for garnish
-
Sea salt, to taste
Nutrition Facts
Nutrition Facts
Serving Size: 2 Lettuce Cups
Serves: 4
Amount Per Serving | ||
---|---|---|
Calories: | 190 | |
% Daily Value* | ||
Total Fat: 9g | 12% | |
Saturated Fat: 1.5g | ||
Trans Fat: 0g | ||
Cholesterol: 75mg | 25% | |
Sodium: 370mg | 16% | |
Total Carbohydrate: 19g | 7% | |
Dietary Fiber: 4g | 14% | |
Sugars: 2g | 4% | |
Protein: 12g | 24% |
Instructions
- Bring water and Lundberg Organic Black Pearl Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 30 minutes. Let stand for 10 mins. Let cool for 10 mins. Pour cooked rice over a large sheet of aluminum foil with olive oil and wrap into a pouch.
- Heat grill to 350 degrees, coat with oil, and add corn. Grill for 20 minutes, turning occasionally. Add rice pouch to the grill for ten minutes to achieve a smoky flavor and chewy texture. Add frozen shrimp to the grill and salt to taste. Grill shrimp for 5-7 minutes, turning occasionally. Internal temperature should reach 145 degrees when finished cooking.
- Separate 8 leaves of butter lettuce. Rinse and pat dry. Slice green onion, avocado, and limes and set aside.
- Cut corn off the cob and add to a medium bowl with green onion, avocado, and lime juice. Salt to taste.
- If your shrimp still have tails, remove and discard.
- Arrange lettuce leaves on a platter. Add 2 Tbsp. Lundberg Organic Black Pearl Rice to each leaf. Layer 3 shrimp on each leaf, on top of the rice layer.
- Top each lettuce leaf with the corn, green onion, avocado, and lime salsa. Add lime juice to taste.
- Garnish with sour cream and cilantro.
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