Southeast Asian Shrimp With Bibb Lettuce And Herbs Food

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SOUTHEAST ASIAN SHRIMP WITH BIBB LETTUCE AND HERBS



Southeast Asian Shrimp with Bibb Lettuce and Herbs image

Can be prepared in 45 minutes or less.

Number Of Ingredients 10

36 large shrimp (about 1 3/4 pounds)
1 large garlic clove
3 fresh serrano or jalapeño chilies
1/2 cup fresh lime juice
1/4 cup Asian fish sauce
5 tablespoons packed brown sugar
1/4 cup water
36 medium Bibb lettuce leaves (from about 3 heads)
36 fresh mint leaves
36 small fresh coriander sprigs

Steps:

  • Shell and devein shrimp. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander. Cool shrimp slightly. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap. (Shrimp may be cooked 1 day ahead and chilled, covered.)
  • Mince garlic. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved. (Dipping sauce may be made 2 days ahead and chilled, covered.)
  • Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig. Serve shrimp with dipping sauce.

SAMBAL SHRIMP LETTUCE WRAPS



Sambal Shrimp Lettuce Wraps image

If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead, thread the shrimp onto a skewer after marinating.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Shrimp     Chile Pepper     Hot Pepper     Honey     Sesame Oil     Cucumber     Lettuce     Mint     Peanut

Yield 4 servings

Number Of Ingredients 12

1/2 cup hot chili paste (such as sambal oelek)
1/4 cup honey
1/4 cup unseasoned rice vinegar
4 tsp. toasted sesame oil, divided
1 1/2 lb. large shrimp
Kosher salt
1-2 Tbsp. vegetable oil
2 Persian cucumbers, thinly sliced into rounds
Flaky sea salt
2 heads of Bibb lettuce, leaves separated, covered, chilled
1/2 cup mint sprigs
1/2 cup crushed salted, dry-roasted peanuts

Steps:

  • Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
  • Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
  • Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

VIETNAMESE SHRIMP LETTUCE WRAPS



Vietnamese Shrimp Lettuce Wraps image

Fresh and lively seasonings and herbs make this the best lettuce wraps I've ever tasted. Idea from Nina Simonds' Asian Wraps Book ISBN: 0-688-16300-9

Provided by ScottMona

Categories     Vietnamese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

2 quarts water
1/2 lb thin rice sticks, noodles, softened in hot water to cover and drained
1 1/2 lbs medium shrimp
2 tablespoons peanut oil
1/4 cup chopped cilantro leaf (fresh coriander)
1/4 cup chopped fresh basil leaf
1/2 cup finely chopped scallion top
1/4 cup chopped mint leaf
1/4 cup chopped dry roasted peanuts
1 head iceberg lettuce or 2 heads boston lettuce, core trimmed, leaves separated, pressed to flatten, rinsed & drained
1 pinch salt & pepper, to taste (for shrimp)
2 tablespoons lemongrass paste (for shrimp)
1 teaspoon crushed red pepper flakes
3 limes, juice of
1 tablespoon minced garlic
3 tablespoons sugar
1/4 cup fish sauce
2 tablespoons grated carrots

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!

Nutrition Facts : Calories 608.6, Fat 17.4, SaturatedFat 2.8, Cholesterol 259.2, Sodium 1596.8, Carbohydrate 70.7, Fiber 4.6, Sugar 14, Protein 42.5

ASIAN SHRIMP SALAD WITH VEGETABLES AND HERBS



Asian Shrimp Salad with Vegetables and Herbs image

If you prefer, this dish can also be made with two pounds of chicken or pork. Prepare and serve it the same way you would the shrimp. Feel free to add or omit any fresh vegetables or herbs based on availability.

Provided by Martha Stewart

Categories     Shrimp Recipes

Number Of Ingredients 22

2 garlic cloves
1 1/2 teaspoons coarse salt
2 pounds medium shrimp (about 5 dozen), peeled and deveined
2 tablespoons vegetable oil
2 teaspoons granulated sugar
1/4 cup Asian fish sauce, plus more for dipping sauce
2 1/2 tablespoons packed light-brown sugar
1/8 teaspoon cayenne pepper
1/2 cup fresh lime juice, plus more for dipping sauce, plus 2 limes cut into wedges for garnish (about 6 limes total)
2 fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise, plus 1 or 2 small fresh green or red chiles, for dipping sauce
1/2 cup roasted unsalted peanuts, chopped
2 shallots, peeled and thinly sliced crosswise, rings separated (about 1/2 cup)
1 piece (2 inches) peeled fresh ginger, finely grated
1 head Bibb or Boston lettuce, outer leaves discarded, remaining leaves separated
8 ounces bean sprouts
1 bunch scallions, halved lengthwise
1 English cucumber, peeled and cut into 4-inch matchsticks
8 ounces string beans, trimmed (blanched, if desired)
1/2 small seedless watermelon, dark-green skin removed (leaving 1/2 inch of rind), flesh cut into thin 1 1/2-inch triangles (about 4 cups)
1 bunch fresh mint (about 2 ounces)
1 bunch fresh Thai or regular basil (about 3 ounces)
1 bunch fresh cilantro (about 5 ounces)

Steps:

  • Pulse garlic and salt in a food processor until coarsely chopped, 2 or 3 times. Add shrimp; pulse until shrimp pieces are the size of small peas. (Do not puree)
  • Heat the oil in a large skillet over medium-high heat. Add shrimp mixture and granulated sugar. Cook, stirring often, just until shrimp have cooked through, 3 to 5 minutes. Transfer mixture to a medium bowl. Let cool completely. Cover with plastic wrap, and refrigerate until ready to serve, up to 8 hours.
  • Heat fish sauce and the brown sugar in a small saucepan over medium-low heat, stirring constantly, until sugar has dissolved. Remove from heat. Stir in cayenne and lime juice. Set aside. (Dressing can be refrigerated up to 1 hour.)
  • Just before serving, add 1 sliced chile, the peanuts, and shallots to the shrimp mixture; toss to combine. Stir in dressing to taste; reserve any dressing that remains for dipping sauce.
  • Add remaining sliced and whole chiles and the ginger to the remaining dressing to make dipping sauce. Add equal parts fish sauce and lime juice to yield about 1/2 cup dipping sauce. Arrange lettuce, bean sprouts, scallions, cucumber, string beans, watermelon, herbs, and lime wedges on a platter. Serve with shrimp salad and the dipping sauce.

SHRIMP WITH A YUZU DRESSING



Shrimp with a Yuzu Dressing image

Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

8 ounces beer (preferably a pilsner or lager)
2 ounces vodka
1/4 cup soda water, plus a little extra if needed
1 1/2 cups all-purpose flour, plus a little extra if needed
1 teaspoon hot paprika
1 teaspoon baking soda
1/4 cup mayonnaise
1/4 cup yuzu juice
1 tablespoon Dijon mustard
1/4 teaspoon paprika
A few grates of zest from 1 lemon
1 quart vegetable oil, for frying
2 heads Bibb lettuce, leaves separated
1 large lemon, cut into VERY thin slices with a mandoline, seeds removed
4 to 6 sprigs fresh basil, slightly stemmed
Kosher salt
1 1/2 pounds small shrimp, such as rock shrimp, peeled and deveined

Steps:

  • For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
  • For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
  • For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
  • Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
  • Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
  • Raise the oil temperature to 350 degrees F.
  • Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
  • Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.

VIETNAMESE SALT AND PEPPER SHRIMP RICE NOODLE BOWL



Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl image

Also, called Bun Tom Xao. Recipe from Cooking Light. Cooking Note: Expect the noodles to clump and stick after they're cooked. Recipe author ­Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

5 ounces uncooked rice vermicelli
1/2 cup lukewarm water
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce
2 serrano chilies, thinly sliced (can sub other chili peppers)
4 cups green leaf lettuce, chopped into 1/4-inch strips
3 cups kirby cucumbers (about 2)
1/4 cup cilantro leaf, coarsely chopped
1/4 cup torn Thai basil
1/4 cup torn mint leaf
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 lb large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onion, sliced thin
3 garlic cloves, finely chopped
1/2 cup dry-roasted unsalted peanuts, coarsely chopped

Steps:

  • Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
  • Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
  • Combine lettuce, cucumber, and herbs; set aside.
  • Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat.
  • Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.
  • Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

Nutrition Facts : Calories 463.6, Fat 17.7, SaturatedFat 2, Cholesterol 143.2, Sodium 1469.2, Carbohydrate 54.9, Fiber 4.1, Sugar 14.1, Protein 23.5

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