BIBB LETTUCE WITH SHRIMP, ASPARAGUS, AND CHIVE AïOLI
Steps:
- Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.
- Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)
- Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.
BIBB LETTUCE AND SHRIMP WRAPS
I like the idea of a wrap for spring or summer because it's really light and fun to eat. You can also top this with some salsa.
Provided by Alex Guarnaschelli
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
CHEF JOHN'S TARRAGON AIOLI
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
- Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g
SAMBAL SHRIMP LETTUCE WRAPS
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
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).
STIR-FRIED ICEBERG LETTUCE WITH SHRIMP
In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don't cook it too long, though, or it will turn to mush and the dish will become watery.)
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
- Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
- Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
- Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER SHRIMP, MANGO RIBBON & AVOCADO LETTUCE WRAPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A healthy appetizer or light entree perfect for a warm weather lunch or dinner. Spiced shrimp accented with mangoes, avocadoes, vegetables and an island inspired dressing, tightly rolled in crisp leaves of bibb lettuce. I had an issue with the computer program entering the recipe for the island ranch dressing. The recipe is entered below. Please enjoy.
Provided by michaeljwatz
Categories Asian
Time 45m
Yield 3 rolls, 4 serving(s)
Number Of Ingredients 24
Steps:
- 1. Place the shrimp onto a flat tray; mix with olive oil, smoked paprika, lemon pepper seasoning, ginger and kosher salt. Evenly rub the spice blend onto the shrimp, cover the tray with saran and refrigerate for 15-20 minutes.
- 2. Generously spray an oven proof baking dish with nonstick vegetable cooking oil; arrange the shrimp in an even layer, lightly spray the surface of the shrimp with additional vegetable oil.
- 3. Place the baking dish into a 350 degree oven and bake for 8 minutes or until the shrimp are fully cooked. Remove the shrimp from the oven, allowing the shrimp too slightly cool but are still warm.
- 4. Wash the lettuce leaves; dry well between multiple layers of absorbent paper towels, to assemble:.
- a. Place the lettuce leaves onto a flat surface.
- b. Top each lettuce leaf attractively with mango ribbons, avocado, chive and carrot sticks, cilantro and mint leaves. Arrange the vegetables across the length of each lettuce leaf leaving approximately 1/4 inch border around the perimeter of each leaf.
- Celsius Arrange 3 shrimp halves on top of the vegetables; sprinkle of few toated sesame seeds over eac lettuce leaf.
- d. Using a squirt bottle generously drizzle the Island Ranch Dressing over the surface of each lettuce leaf. Place any remaining dressing into a decorative dish to be served as an accompaniment with the lettuce wraps.
- e. Tightly roll each lettuce leaf in a burrito style, slightly fold the edges of each lettuce leaf into the center of each wrap to help secure into a tight bundle.
- f.Arrange the lettuce wraps on a decorative serving platter, serve with the dish of dressing. Garnish the platter with lime wedges and cilantro sprigs.
- 1. Place all remaining ingredients into a mixing bowl and mix well with a whisk.
Nutrition Facts : Calories 874.6, Fat 72.1, SaturatedFat 11, Cholesterol 29.7, Sodium 1471.9, Carbohydrate 57.8, Fiber 17.9, Sugar 31.7, Protein 12.8
SHRIMP AND CORN SALAD IN BIBB LETTUCE CUPS
Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water, and wine to a simmer in a large pot. Cook for 15 minutes. Strain through a fine sieve; discard solids. Return liquid to pot, and bring to a boil. Add shrimp and corn kernels, and cook until shrimp are opaque, 2 to 3 minutes. Strain, reserving 1 tablespoon cooking liquid. Refrigerate until chilled, up to 2 hours.
- Whisk together reserved poaching liquid, oil, and vinegar in a large bowl. Season with salt and pepper. Juice 1 orange half into bowl. Add shrimp and corn, and toss to coat. Refrigerate until chilled, 10 to 15 minutes.
- Arrange lettuce leaves on each of 4 plates. Top with a scoop of shrimp-corn mixture. Top with avocado and mint, and drizzle with juices from bowl. Juice remaining orange half over tops, and season with salt.
SPICY HERBED SHRIMP WITH CHIVE AIOLI
Make and share this Spicy Herbed Shrimp With Chive Aioli recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1/4 cup panko, parsley, thyme and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remainining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining shrimp and oil.
- Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
Nutrition Facts : Calories 344.9, Fat 14.6, SaturatedFat 2.1, Cholesterol 218.7, Sodium 1391.8, Carbohydrate 24.1, Fiber 1.2, Sugar 2.5, Protein 28
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