For anyone following along, I am still going through my cookbooks though I sort of got stuck on the Rachael Ray one once I found an awesome caesar salad dressing recipe…but this recipe is not from any book. It’s a Jewels original!
Thai Shrimp Lettuce Wraps with Peanut Sauce and Lime Cream
The amount made here would work for 2 people if you had a side dish like eggrolls, spring rolls or jasmine rice.
1 head of boston or butter lettuce. Iceberg might work too.
14 medium sized ez-peel raw shrimp (more or less)
about 2 cups of shredded cabbage
1/2 of a zucchini julienned
1 carrot julienned
a quarter of an onion thinly sliced
about a cup of snow peas thinly sliced
fresh chiles like serrano or thai chiles
Thai Peanut Sauce
Lime (1 small one juiced)
Prepare all the vegetables (carrots, cabbage, onion, snow peas, zucchini) before you start cooking. It’s easier. Chop 2 cloves garlic and heat those in 1 tbsp canola oil. Add the cabbage and carrots first. Saute a few minutes. Add the juice of 1/2 a lime, 1 tbsp fish sauce and about 1/8 of a tsp grated ginger. Add the rest of the veggies and saute for about 5 minutes, just until they all start to wilt and soften. Add the shrimp.
While that cooks, mix about 1/4 cup of peanut sauce, 1 tbsp soy and 1 tbsp lime juice. Taste and adjust to the way you like it. Add about half of this mixture to the shrimp and veggies. They should be almost done by now. As soon as the shrimp are no longer translucent you can turn off the heat and just leave the pan there for a few minutes.
Mix 1/2 cup of sour cream with about 1/4 cup of lime juice (maybe start with 1 tbsp and taste as you go).
Chop some fresh cilantro, chiles and scallions. Wash your Boston lettuce and dry it well. Using a lettuce leaf, place some of the shrimp/vegetable mixture in the lettuce leaf. Top with the extra peanut lime sauce, lime cream, cilantro, scallions and chiles. Enjoy!