Lemongrass Shrimp Lettuce Cups Recipes

LEMONGRASS SHRIMP LETTUCE CUPS

Lemongrass Shrimp Lettuce Cups image

Provided by Stuart O'Keeffe

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 limes, juiced
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon chile-garlic sauce
1 tablespoon sesame oil
2 cloves garlic, chopped
1 lemongrass stalk, minced
1 shallot, minced
1 pound shrimp, peeled and deveined
1 teaspoon chile-garlic sauce
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro, plus whole leaves for garnish
1 head Boston lettuce or butter lettuce
1 cup shredded carrots (store-bought is fine)
1 red bell pepper, thinly sliced
1/4 head red cabbage, thinly sliced

Steps:

For the dipping sauce: Combine all of the ingredients in a small bowl. Stir together and set aside.
For the lettuce cups: Heat the sesame oil in a large nonstick skillet over medium heat. Cook the garlic, lemongrass and shallot, stirring, until fragrant, about a minute or so. Add the shrimp and cook, stirring often, until pale pink in color, 3 to 4 minutes. Remove from the heat, stir in the chile paste, soy sauce and chopped cilantro.
Carefully break off the lettuce leaves from the core and place them on a large platter. Spoon shrimp into each lettuce cup, top with the carrots, bell peppers, cabbage and some cilantro leaves. Serve with the dipping sauce.

LEMONGRASS-SKEWERED SHRIMP IN LETTUCE CUPS

Lemongrass-Skewered Shrimp in Lettuce Cups image

In place of lemongrass skewers, you can use flat, wide bamboo skewers or traditional pieces of sugarcane. Also, it's wise to wear rubber gloves when chopping the hot chiles in this recipe.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h25m

Number Of Ingredients 15

Ingredients

1 1/2 pounds shrimp, preferably wild, peeled and deveined
Coarse salt and freshly ground pepper
1/2 shallot, coarsely chopped (2 tablespoons)
2 cloves garlic, halved, plus 1/2 teaspoon minced garlic
4 tablespoons Vietnamese or Thai fish sauce
1 large egg
2 teaspoons cornstarch
4 teaspoons grated palm sugar or light-brown sugar
2 teaspoons safflower oil, plus more for brushing
6 lemongrass stalks, trimmed
6 inches above root end and halved lengthwise
2 tablespoons fresh lime juice, plus wedges for serving
2 Thai or serrano chiles, thinly sliced
12 large green- or red-leaf lettuce leaves
Mint and cilantro sprigs and roasted peanuts, for serving

Steps:

Toss shrimp with 2 tablespoons salt; let stand 5 minutes. Rinse under cold water; pat dry. Pulse shallot and halved garlic in a food processor until minced. Add shrimp, 1 tablespoon fish sauce, egg, cornstarch, 2 teaspoons sugar, oil, and 1/4 teaspoon each salt and pepper; pulse until a paste forms. Transfer to a bowl; refrigerate 30 minutes.
With wet hands, spoon a scant 1/4 cup shrimp paste into the palm of one hand and flatten into a 3-inch round. Center a piece of lemongrass over mixture and gently close palm, using your fingers to shape paste into an oval around lemongrass. Transfer to a steamer basket (preferably bamboo) lined with lightly oiled parchment. Repeat with remaining shrimp paste and stalks. Place basket snugly over a pot of simmering water; steam until shrimp paste is opaque and firm, 3 to 4 minutes. Skewers can be steamed up to 2 days ahead and refrigerated (remove 30 minutes before grilling).
Stir together remaining 3 tablespoons fish sauce and 2 teaspoons sugar, lime juice, minced garlic, and 1/4 cup water until sugar is dissolved. Divide among dipping bowls; top each with some of sliced chiles.
Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush shrimp skewers with oil and grill, turning a few times, until charred in places and heated through, about 5 minutes. Serve skewers with lettuce, mint, cilantro, peanuts, remaining sliced chiles, dipping sauce, and lime wedges alongside.

LEMONGRASS SHRIMP OVER RICE VERMICELLI AND VEGETABLES

Lemongrass Shrimp over Rice Vermicelli and Vegetables image

Make and share this Lemongrass Shrimp over Rice Vermicelli and Vegetables recipe from Food.com.

Provided by dicentra

Categories Vietnamese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons finely chopped peeled fresh lemongrass
1 tablespoon vegetable oil
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds)
1 cup fresh lime juice
3/4 cup shredded carrot
1/2 cup sugar
1/4 cup Thai fish sauce
2 garlic cloves, minced
2 Thai red chili peppers, seeded and minced
1/4 cup vegetable oil
3/4 cup thinly sliced shallot
8 ounces rice vermicelli
3 1/2 cups shredded boston lettuce, divided
2 cups fresh bean sprouts, divided
1 3/4 cups shredded carrots, divided
1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)
cooking spray
1/2 cup chopped of fresh mint
1/2 cup dry-roasted unsalted peanuts, finely chopped

Steps:

To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

Nutrition Facts : Calories 393.1, Fat 13.8, SaturatedFat 1.9, Cholesterol 42.9, Sodium 1754.4, Carbohydrate 59.2, Fiber 3.8, Sugar 24.5, Protein 11.5

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