SHRIMP SALAD LETTUCE CUPS
Our home economists make a simple-to-prepare shrimp salad and serve it on endive leaves for a from-the-sea version of lettuce wraps.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on a platter. Refrigerate until serving.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 179mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.
SHRIMP MANGO LETTUCE CUPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
- Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
- Add the avocado to the bowl with the rest of the dressing.
- Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
- To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.
GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to medium high.
- Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
- Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
- Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
- Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.
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.
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