(recipe will make 12 stuffed wraps)
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
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.
Haven’t tried this yet, but it looks really yummy! I am always looking for good shrimp recipes. Thanks for sharing. Pat
On Fri, Apr 1, 2016 at 2:01 PM, highmadefood.com wrote:
> bhills61 posted: “(recipe will make 12 stuffed wraps) 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 ” >
Happy to share. Thanks for the reply. Another reader served her version in an avocado halve and garnished with fried wontons. Sounds great. Let me know how they turn out.
muy delicioso dahling!