Actually, the food I've been preparing for the past several weeks, hasn't been all that interesting so I haven't posted much. I've been continuing to stick with the healthier eating habits, and I'm happy to report that my bathroom scale is my friend once again. I yet have a little ways to go before I hit my target weight, so please bear with me. :D
I must admit that I'm looking forward to getting to the point of maintaining rather than reducing. ;) Hopefully, soon!
But this simple dish is one I felt I had to share ~ it has a lot of things going for it; tasty, easy to assemble, healthful and pretty to look at. Plus you can serve it as an appetizer or as a salad or main course.
It's another one that needs no actual recipe, it's just a matter of cooking the shrimp then assembling the ingredients.
Here's what you'll need:
Shrimp (I used 30/40 count per pound), peeled and tails removed
Attractive, whole lettuce leaves, washed, drained and chilled to crisp them
Slivered cabbage (green or red) tossed with a little seasoned rice vinegar
Thinly sliced scallions
Cilantro or Mint leaves
Chopped salted peanuts (I used dry roasted)
Lime wedges (optional)
And the drizzle
For the drizzle:
The base is a couple of tablespoons of Sweet Thai Chili Sauce, the amount will depend upon the number of lettuce cups/shrimp you are using. It only takes a couple of teaspoons or less for each lettuce roll-up.
I used Lee Kum Kee brand Sweet Thai Chili Sauce this time ~ my other favorite brand is Mae Ploy, both are very good. To the sweet Thai sauce just stir in a little of either one of these Asian hot sauces; either Sriracha Hot Chili Sauce (in the center bottle), or Sambal Oelek (jar on the right.) Both are pretty spicy, so add just a little, mix into the Sweet Chili Sauce and taste to see if you want it spicier. I like it medium spicy so the other ingredients' delicate flavors aren't lost in the heat; it's just a matter of taste.
This time, to cook the shrimp, I brushed each of them with a little olive oil, placed them on a parchment lined baking sheet, sprinkled lightly with salt and pepper and roasted in a hot (450-500˚F) oven for about two minutes, turning once halfway through baking time. (Timing will depend upon the size of the shrimp you choose. Don't forget they will continue cooking after you remove them from the oven, so it's best to slightly undercook them, otherwise they will be tough and chewy.)
Alternately they can be poached in a pan of barely simmering salted water until they just turn pink, then drained, or brush the shrimp with a little oil and grill them on a stove-top or outdoor grill if you prefer.
So easy to assemble:
For each roll-up; One lettuce leaf, the seasoned-rice vinegar cabbage slivers, cooked shrimp, sprinkle of sliced scallions and cilantro or mint leaves, the sauce drizzled over all, then finished with the chopped peanuts (and a squeeze of fresh lime, if using.)
If you give them a try I hope you love them as much as I do!
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