Monday, January 20, 2014

Shrimp and Avocado Lettuce Cups

You know these lettuce cups from the restaurants. But now I know why they use iceberg lettuce, because I used my favorite butter lettuce and they did not hold well. Also, the crispness of the iceberg lettuce adds to the texture of the dish.

3 Tablespoons lime juice
Shrimp and Avocado Lettuce Cups
1 Tablespoon vegetable oil
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon Sriracha sauce
3 teaspoons fresh ginger, grated
1 pound fresh shrimp, peeled and deveined and chopped
In a bowl, mix together lime juice, soy sauce, oils, Sriracha and ginger. Toss in shrimp and refrigerate for about 30 minutes.

1 Tablespoon vegetable oil
1 small red pepper, diced
3 green onions, sliced on the diagonal
1 can water chestnuts, chopped
1 Tablespoon soy sauce
1 head iceberg lettuce, cleaned and separated
1 avocado, thinly sliced and top with lime juice
1 Tablespoon sesame seeds, toasted

In a large saucepan over medium high heat, add oil and stir in red pepper, green onions, and water chestnuts for a couple of minutes. Add shrimp and marinade to the pan and stir fry until shrimp are cooked, about 3 minutes. Add soy sauce and remove to serving bowl.
To serve, place shrimp mixture in lettuce cup, add slice of avocado, and sprinkle with sesame seeds.

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