LEMONGRASS SHRIMP LETTUCE CUPS

Lemongrass Shrimp Lettuce Cups image

Provided by Stuart O'Keeffe

Time 20m

Yield 4 servings

Number Of Ingredients 19

2 limes, juiced
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon chile-garlic sauce
1 tablespoon sesame oil
2 cloves garlic, chopped
1 lemongrass stalk, minced
1 shallot, minced
1 pound shrimp, peeled and deveined
1 teaspoon chile-garlic sauce
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro, plus whole leaves for garnish
1 head Boston lettuce or butter lettuce
1 cup shredded carrots (store-bought is fine)
1 red bell pepper, thinly sliced
1/4 head red cabbage, thinly sliced

Steps:

For the dipping sauce: Combine all of the ingredients in a small bowl. Stir together and set aside.
For the lettuce cups: Heat the sesame oil in a large nonstick skillet over medium heat. Cook the garlic, lemongrass and shallot, stirring, until fragrant, about a minute or so. Add the shrimp and cook, stirring often, until pale pink in color, 3 to 4 minutes. Remove from the heat, stir in the chile paste, soy sauce and chopped cilantro.
Carefully break off the lettuce leaves from the core and place them on a large platter. Spoon shrimp into each lettuce cup, top with the carrots, bell peppers, cabbage and some cilantro leaves. Serve with the dipping sauce.