ClosePhoto:Bertinelli:Unique Nicole/ StringerRecipe: Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker VinesAs the newest addition to the “Drew Crew,” Valerie Bertinelli is already making regular appearances onThe Drew Barrymore Show—and we love it. The first recipe she shared on this season of the talk show is actually an appetizer that’s on the regular rotation whenever Bertinelli’s family comes to visit.“These are shrimp lettuce cups,” Bertinelli shares at the start of her demonstration in a recent episode. “You know how you get those chicken cups at all these fun restaurants? This is shrimp because my daughter-in-law Andrea loves shrimp, so I always try to make shrimp something, anything whenever they come over for dinner.”This Shrimp & Veggie Cup recipe is actually featured in the actor and cook’s newest cookbook,Indulge. Here’s how to make it—plus our own version that turns this app into a main course.Valerie Bertinelli Is Done Criticizing Her Body—Here’s Her Positive Message on AgingFirst, Bertinelli sautés the shrimp in coconut oil until they appear pink. Then, she adds fresh sugar snap peas, green onions, water chestnuts and pineapple to a separate pan. TheHot in Clevelandstar also recommends adding jicama orsunchokesto the mix.For the sauce, she mixes ginger and grated garlic with chili crisp, sesame oil, rice vinegar, hoisin sauce and tamari. Bertinelli notes that grating the garlic helps the flavor stand out in the sauce without any chunks getting in the way. While she admits she forgot this key ingredient in the demonstration, she typically adds cornstarch to the sauce as a thickener.Valerie Bertinelli’s Favorite Vinaigrette Is So Good, It Makes Me Want a Salad Every DayThe sauce then gets poured into the veggie mixture and mixed in before the shrimp gets added. The last step is the presentation: In butter lettuce leaves, Bertinelli scoops on her shrimp-veggie sauté and lays it alongside cilantro, carrots and Thai basil for “some nice crunch.”“This is so easy and so fresh,” Bertinelli says. And the rest of the Drew Crew devoured the dish in seconds.“There’s so much flavor, so much texture in there, so even though it’s low-carb, you’re still getting all the crunch you want when you eat a taco,” raves co-hostRoss Mathews. Barrymore herself took too big of a bite due to her excitement trying the dish, but she managed to say “I love it” through her mouthful.We love how many veggies are in this recipe, and because it’s loaded with fibrous ingredients and protein from the shrimp, it’s a satisfying dish that can even opt for a light lunch or dinner main when paired with aside salad. Bertinelli’s dish is very similar to our ownShrimp Lettuce Wraps, our 30-minute, diabetes-friendly version that has high ratings for a reason.16 Healthy Wrap Recipes You’ll Want to Make ForeverWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo:Bertinelli:Unique Nicole/ StringerRecipe: Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Bertinelli:Unique Nicole/ StringerRecipe: Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
As the newest addition to the “Drew Crew,” Valerie Bertinelli is already making regular appearances onThe Drew Barrymore Show—and we love it. The first recipe she shared on this season of the talk show is actually an appetizer that’s on the regular rotation whenever Bertinelli’s family comes to visit.“These are shrimp lettuce cups,” Bertinelli shares at the start of her demonstration in a recent episode. “You know how you get those chicken cups at all these fun restaurants? This is shrimp because my daughter-in-law Andrea loves shrimp, so I always try to make shrimp something, anything whenever they come over for dinner.”This Shrimp & Veggie Cup recipe is actually featured in the actor and cook’s newest cookbook,Indulge. Here’s how to make it—plus our own version that turns this app into a main course.Valerie Bertinelli Is Done Criticizing Her Body—Here’s Her Positive Message on AgingFirst, Bertinelli sautés the shrimp in coconut oil until they appear pink. Then, she adds fresh sugar snap peas, green onions, water chestnuts and pineapple to a separate pan. TheHot in Clevelandstar also recommends adding jicama orsunchokesto the mix.For the sauce, she mixes ginger and grated garlic with chili crisp, sesame oil, rice vinegar, hoisin sauce and tamari. Bertinelli notes that grating the garlic helps the flavor stand out in the sauce without any chunks getting in the way. While she admits she forgot this key ingredient in the demonstration, she typically adds cornstarch to the sauce as a thickener.Valerie Bertinelli’s Favorite Vinaigrette Is So Good, It Makes Me Want a Salad Every DayThe sauce then gets poured into the veggie mixture and mixed in before the shrimp gets added. The last step is the presentation: In butter lettuce leaves, Bertinelli scoops on her shrimp-veggie sauté and lays it alongside cilantro, carrots and Thai basil for “some nice crunch.”“This is so easy and so fresh,” Bertinelli says. And the rest of the Drew Crew devoured the dish in seconds.“There’s so much flavor, so much texture in there, so even though it’s low-carb, you’re still getting all the crunch you want when you eat a taco,” raves co-hostRoss Mathews. Barrymore herself took too big of a bite due to her excitement trying the dish, but she managed to say “I love it” through her mouthful.We love how many veggies are in this recipe, and because it’s loaded with fibrous ingredients and protein from the shrimp, it’s a satisfying dish that can even opt for a light lunch or dinner main when paired with aside salad. Bertinelli’s dish is very similar to our ownShrimp Lettuce Wraps, our 30-minute, diabetes-friendly version that has high ratings for a reason.16 Healthy Wrap Recipes You’ll Want to Make ForeverWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
As the newest addition to the “Drew Crew,” Valerie Bertinelli is already making regular appearances onThe Drew Barrymore Show—and we love it. The first recipe she shared on this season of the talk show is actually an appetizer that’s on the regular rotation whenever Bertinelli’s family comes to visit.“These are shrimp lettuce cups,” Bertinelli shares at the start of her demonstration in a recent episode. “You know how you get those chicken cups at all these fun restaurants? This is shrimp because my daughter-in-law Andrea loves shrimp, so I always try to make shrimp something, anything whenever they come over for dinner.”This Shrimp & Veggie Cup recipe is actually featured in the actor and cook’s newest cookbook,Indulge. Here’s how to make it—plus our own version that turns this app into a main course.Valerie Bertinelli Is Done Criticizing Her Body—Here’s Her Positive Message on AgingFirst, Bertinelli sautés the shrimp in coconut oil until they appear pink. Then, she adds fresh sugar snap peas, green onions, water chestnuts and pineapple to a separate pan. TheHot in Clevelandstar also recommends adding jicama orsunchokesto the mix.For the sauce, she mixes ginger and grated garlic with chili crisp, sesame oil, rice vinegar, hoisin sauce and tamari. Bertinelli notes that grating the garlic helps the flavor stand out in the sauce without any chunks getting in the way. While she admits she forgot this key ingredient in the demonstration, she typically adds cornstarch to the sauce as a thickener.Valerie Bertinelli’s Favorite Vinaigrette Is So Good, It Makes Me Want a Salad Every DayThe sauce then gets poured into the veggie mixture and mixed in before the shrimp gets added. The last step is the presentation: In butter lettuce leaves, Bertinelli scoops on her shrimp-veggie sauté and lays it alongside cilantro, carrots and Thai basil for “some nice crunch.”“This is so easy and so fresh,” Bertinelli says. And the rest of the Drew Crew devoured the dish in seconds.“There’s so much flavor, so much texture in there, so even though it’s low-carb, you’re still getting all the crunch you want when you eat a taco,” raves co-hostRoss Mathews. Barrymore herself took too big of a bite due to her excitement trying the dish, but she managed to say “I love it” through her mouthful.We love how many veggies are in this recipe, and because it’s loaded with fibrous ingredients and protein from the shrimp, it’s a satisfying dish that can even opt for a light lunch or dinner main when paired with aside salad. Bertinelli’s dish is very similar to our ownShrimp Lettuce Wraps, our 30-minute, diabetes-friendly version that has high ratings for a reason.16 Healthy Wrap Recipes You’ll Want to Make Forever
As the newest addition to the “Drew Crew,” Valerie Bertinelli is already making regular appearances onThe Drew Barrymore Show—and we love it. The first recipe she shared on this season of the talk show is actually an appetizer that’s on the regular rotation whenever Bertinelli’s family comes to visit.
“These are shrimp lettuce cups,” Bertinelli shares at the start of her demonstration in a recent episode. “You know how you get those chicken cups at all these fun restaurants? This is shrimp because my daughter-in-law Andrea loves shrimp, so I always try to make shrimp something, anything whenever they come over for dinner.”
This Shrimp & Veggie Cup recipe is actually featured in the actor and cook’s newest cookbook,Indulge. Here’s how to make it—plus our own version that turns this app into a main course.
Valerie Bertinelli Is Done Criticizing Her Body—Here’s Her Positive Message on Aging
First, Bertinelli sautés the shrimp in coconut oil until they appear pink. Then, she adds fresh sugar snap peas, green onions, water chestnuts and pineapple to a separate pan. TheHot in Clevelandstar also recommends adding jicama orsunchokesto the mix.
For the sauce, she mixes ginger and grated garlic with chili crisp, sesame oil, rice vinegar, hoisin sauce and tamari. Bertinelli notes that grating the garlic helps the flavor stand out in the sauce without any chunks getting in the way. While she admits she forgot this key ingredient in the demonstration, she typically adds cornstarch to the sauce as a thickener.
Valerie Bertinelli’s Favorite Vinaigrette Is So Good, It Makes Me Want a Salad Every Day
The sauce then gets poured into the veggie mixture and mixed in before the shrimp gets added. The last step is the presentation: In butter lettuce leaves, Bertinelli scoops on her shrimp-veggie sauté and lays it alongside cilantro, carrots and Thai basil for “some nice crunch.”
“This is so easy and so fresh,” Bertinelli says. And the rest of the Drew Crew devoured the dish in seconds.
“There’s so much flavor, so much texture in there, so even though it’s low-carb, you’re still getting all the crunch you want when you eat a taco,” raves co-hostRoss Mathews. Barrymore herself took too big of a bite due to her excitement trying the dish, but she managed to say “I love it” through her mouthful.
We love how many veggies are in this recipe, and because it’s loaded with fibrous ingredients and protein from the shrimp, it’s a satisfying dish that can even opt for a light lunch or dinner main when paired with aside salad. Bertinelli’s dish is very similar to our ownShrimp Lettuce Wraps, our 30-minute, diabetes-friendly version that has high ratings for a reason.
16 Healthy Wrap Recipes You’ll Want to Make Forever
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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