Prawn Shrimp Papaya Lettuce Wraps Food

BIBB LETTUCE AND SHRIMP WRAPS

Steps:

• For the onions: Heat the oil in a medium saute pan over medium heat. Add the garlic, onions and thyme and sprinkle with salt and black pepper. Cook until translucent, 3 to 5 minutes, and then add 1/2 cup water. Continue cooking until the onions are tender, 10 to 15 minutes. If the liquid reduces too much, add a little more water. Taste for seasoning, adding more salt and pepper as needed. Stir in the ginger. Remove from the heat and discard the thyme.
• For the shrimp: Heat a large skillet over medium-high heat and add the oil. Toss the shrimp with the paprika and salt in a bowl, stirring to coat. When the oil begins to smoke, shut off the heat, add the shrimp to the skillet and toss around with a metal spatula so they are coated with oil and cook more evenly. Stir in the sherry. Turn the heat back on to medium-high and cook until the shrimp are no longer translucent, 1 to 2 minutes. Season with more salt and pepper. Squeeze the lemon juice over and remove from the heat. Reserve any cooking liquid (if there is any). Stir the onion mixture into the shrimp.
• For the vinaigrette: Whisk together the olive oil, vinegar and lemon juice and zest in a small bowl. Add in any cooking liquid from the shrimp. Whisk to blend. Season with salt and pepper. For assembly: Spoon a little of the onion and shrimp mixture onto the bottom of each Bibb leaf. Top each with a sprinkle of the peanuts and drizzle with the vinaigrette. Serve any remaining vinaigrette on the side.

SHRIMP LETTUCE WRAPS RECIPE

Steps:

• Make the tahini green goddess dressing according to this recipe.
• Prepare and slice the vegetables and set them aside.
• Pat the shrimp dry and toss it with kosher salt, the garlic powder, and dried oregano.
• Heat 1 tablespoon extra virgin olive oil in a large non-stick pan. Add the shrimp and cook for 2 to 3 minutes or until just pink and no longer grey. Immediately squeeze the lemon all over the shrimp.
• Assemble the lettuce wrap. Take one lettuce leaf (or you can overlap two leaves if you're using smaller lettuce leaves) and arrange some of the veggies and fresh herbs on top. Add 1 to 2 shrimp. And finish with a drizzle of the green goddess dressing.
• Serve the lettuce wraps with a bit more of the green goddess dressing on the side.

PAPAYA SHRIMP LETTUCE WRAPS

Steps:

• In a non-reactive bowl, mix together the lime juice, balsamic vinegar, basil or cilantro, green onion, garlic, jalapeno, and brown sugar.
• Stir in the cubed papaya and shrimp, then the fish sauce to taste.
• Pour into shallow dish and surround with the butter lettuce leaves.
• Use the lettuce leaves to scoop up the papaya mixture and hold to eat.
• Good additions are cooked bean threads, thinly sliced cucumber, julienned carrot, or perhaps bean sprouts.

STICKY CARAMELIZED SHRIMP LETTUCE WRAPS

Steps:

• For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
• Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
• In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

VIETNAMESE SHRIMP LETTUCE WRAPS

Steps:

• In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container.
• Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin).
• Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container.
• To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days.
• To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat. Delicious!

PRAWN & AVOCADO WRAP

Steps:

• Put the avocado in a bowl with the lime juice, Tabasco and some seasoning. Roughly mash, then add the tomato, coriander (if using) and spring onion.
• Warm the wrap in the microwave for a few seconds. Spread the avocado mixture down the middle, scatter on the salad leaves and finish with the prawns. Roll up, then eat.