Shrimp & Shimeji Lettuce Cups
with Spicy Homemade Chili Crisp
Cooking time
15 minutes
Servings
2/4
Calories
420 /serving
Suppertime is meant to be enjoyed street-food style, with delicious seafood bites you can hold in your hand. Delicate lettuce cups are filled with quick pink shrimp, dainty shimeji mushrooms and carrot matchsticks, plus a hit of spicy onions from pan-fried chili crisp.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 100g Matchstick carrots
- 15ml Minced garlic
- 150g Shimeji mushrooms
- 2 Scallions
- 1 Head of Boston lettuce
- 30ml Sherry vinegar
- 15ml Sambal oelek
- 6g Crispy onions
Contains: Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
1150 mg
Total Carb
17 g
Sugars
6 g
Protein
28 g
Fibre
3 g
Preparation
Mise en place
- Separate the lettuce leaves.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Start the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp and cook, 1 to 2 min. on one side, until partially cooked.
Make the filling & finish the shrimp
- To the pan, add the carrots, mushrooms, ½ the garlic and ½ the white bottoms of the scallions.
- Cook, stirring often, 1 to 2 min., until the shrimp* are opaque and cooked through and the vegetables are tender.
- Transfer to a bowl and reserve the pan.
Make the chili crisp
- In the same pan, heat 3 tbsp oil (double for 4 portions) on medium.
- Add the green tops of the scallions and remaining garlic and white bottoms of the scallions. Sauté, 1 to 2 min., until fragrant.
- Add the vinegar and sambal oelek (add ½ for medium spicy). Sauté, 1 to 2 min., until combined.
- Add the crispy onions; stir well.
- To the bowl of filling, add ½ the chili crisp. Transfer the remaining chili crisp to a small bowl.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the filling.
- Drizzle with the remaining chili crisp. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
