Bibb Lettuce With Shrimp Asparagus And Chive Aïoli Recipes

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BIBB LETTUCE WITH SHRIMP, ASPARAGUS, AND CHIVE AïOLI



Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli image

Categories     Salad     Shrimp     Asparagus     Spring     Chive     Lettuce     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 9

2 cups mayonnaise
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
2 tablespoons water
2 garlic cloves, minced
2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces
4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
1 1/4 pounds cooked bay shrimp
3 cups halved cherry tomatoes

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



Bibb Lettuce and Shrimp Wraps image

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

1/4 teaspoon salt
2 tablespoons dry sherry
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Juice and zest of 1 lemon
12 to 16 medium Bibb lettuce leaves, thoroughly washed
1/4 cup dry-roasted peanuts, coarsely chopped
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, peeled, minced
1 red onion, peeled, halved and thinly sliced
Small bunch fresh thyme, tied with string
Sea salt and freshly ground black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon extra-virgin olive oil
12 U-10 shrimp, each cut into 3 equal pieces
1/2 teaspoon paprika

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



Lemon Aioli image

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

½ cup sour cream
½ cup mayonnaise
1 lemon, zested and juiced, or to taste
1 tablespoon olive oil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
1 clove garlic, minced
¼ teaspoon dry mustard
salt and ground black pepper to taste

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



Chef John's Tarragon Aioli image

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

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

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



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).

STIR-FRIED ICEBERG LETTUCE WITH SHRIMP



Stir-Fried Iceberg Lettuce With Shrimp image

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

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons peanut oil
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
1/4 cup chopped scallion, plus more for garnish
1 medium head iceberg lettuce, cored and shredded
1/2 to 3/4 pound medium shrimp, shelled, cleaned and deveined
Salt
freshly ground black pepper

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



Ginger Shrimp, Mango Ribbon & Avocado Lettuce Wraps #RSC image

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

2 tablespoons olive oil
18 medium shrimp
2 teaspoons smoked paprika
2 teaspoons lemon pepper
1 teaspoon ginger powder
1 teaspoon kosher salt
12 bibb lettuce
2 mangoes, peeled, thinly shaved into ribbons
2 avocados, peeled, thinly sliced
1/2 cup chives, cut into 1 inch lengths
1/2 cup carrot, thinly cut into sticks
1/4 cup cilantro leaf
1/4 cup mint leaf
2 tablespoons sesame seeds, toasted
1/2 cup Hidden Valley® Original Ranch® Dressing, recipe below
lime wedge
12 sprigs fresh cilantro
1 cup Hidden Valley® Original Ranch® Dressing
1/2 cup sweet chili sauce
2 tablespoons ginger, peeled, minced
1 tablespoon shallot, minced
1 tablespoon lime juice
2 teaspoons lemon zest
1/4 teaspoon cumin

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



Shrimp and Corn Salad in Bibb Lettuce Cups image

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

1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved
2 1/3 cups corn kernels (from 4 ears corn), cobs reserved
1 medium onion, quartered
10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved
1 bay leaf
10 whole black peppercorns
6 cups water
1 cup white wine
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar (not seasoned)
Coarse salt and freshly ground pepper
1 head Bibb lettuce, leaves separated
2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces
1 cup fresh mint, leaves torn if large

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



Spicy Herbed Shrimp With Chive Aioli image

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

3/4 cup panko breadcrumbs, divided
1 tablespoon fresh parsley, chopped
2 teaspoons fresh thyme, chopped
1/8 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil, divided
1/2 cup Greek yogurt (plain)
1/4 cup canola mayonnaise
3 tablespoons fresh chives, chopped
1 tablespoon fresh lemon juice
1/4 teaspoon ground red pepper

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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From safeway.com


SHRIMP SALAD WITH BIBB LETTUCE, TOMATOES, AND PEAS
2020-08-03 Right before serving, arrange the leaves of the Bibb lettuce on four salad plates, 3 leaves per plate. Toss the arugula with 2 teaspoons of olive oil and a pinch each of salt and pepper. Top each plate with 1/4 of the arugula. Add the croutons and tomatoes to the shrimp mixture and divide it among the four plates, placing it in the center.
From karenskitchenstories.com


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