Month: April 2016

Shrimp Lettuce Boats

(recipe will make 12 stuffed wraps)

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Salad mix:

1 small head Napa cabbage, leaves removed, spines removed, rolled and finely chopped

1 C of grated carrots

1/2 C edamame

1/2 a bunch of finely chopped cilantro, plus additional for garnish

1 red bell pepper, finely diced

1 bunch of scallions, finely chopped

1 small bag of snow peas, trimmed and thinly sliced on the diagonal

Fresh mint leaves, thinly sliced

Large romaine leaves for “boats”

Garnish:

Black sesame seeds

Lime wedges

Chopped peanuts

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For shrimp:

1 pound large shrimp, deveined and shelled

1 t salt

1/2 t red pepper flakes

several bay leaves

1 whole lemon, halved and juiced into water

Bring a sauce pan of water to a boil. Add salt, red pepper flakes, bay leaves and lemon. Add shrimp and cook until just firm to the touch. Strain off water and cool. Cut each shrimp into three pieces.

For salad mix:

Combine all ingredients, except mint in a large bowl and toss to combine. At this point, the mix will hold for a couple of days in the refrigerator, if you like. For service, add fresh mint (your call, I like it minty), a spritz of salt and pepper, diced shrimp and just enough mango ginger dressing to moisten. Mound mix into Romaine “boats” and garnish with additional chopped cilantro, chopped peanuts and black sesame seeds. Provide lime wedges and additional ramekins of dressing.

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Mango Ginger Teriyaki Dressing

(recipe makes about 2 1/2 cups of dressing)

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3/4 C HEB Orange Teriyaki Marinade

1/4 C rice wine vinegar

1/2 t salt

1/2 t red pepper flakes

Zest from one orange

1 ripe mango, peeled and cut into chunks

1/2 a bunch of cilantro sprigs

1 inch piece of fresh ginger

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1 1/2 C olive oil (not EVOO)

Place all ingredients (except olive oil) in a blender and puree until smooth. Turn blender on lowest speed and carefully remove the shoot cover. Drizzle in olive oil while blender runs on lowest setting. Puree until smooth and well incorporated.