Shrimp Lettuce Cups with a Peanut-Hoisin Soy Sauce (12.05.12)

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by Jennifer Burns, Dan’s Market

  • 2 tablespoons olive oil
  • 1 garlic clove, diced
  • 1/2 onion, diced
  • 1 zucchini, diced
  • 1 bell pepper
  • 1 small can water chestnuts, drained and diced
  • 1/2 serrano or jalapeño pepper
  • 1/2 pound shrimp, cut in half- raw or previously cooked, deveined and peeled
  • 3 tablespoons hoisin sauce
  • 1 teaspoon lemon zest
  • 1/4 cup cilantro
  • 1 head iceberg lettuce (core removed), cut in half, separated
  • Salt and pepper to taste

In a frying pan bring the oil up to medium-hot heat. Add the next 7 ingredients plus salt and pepper. Sauté for 4-5 minutes or until the vegetables are slightly soft. (Note: if using raw shrimp, add to the vegetables to cook.) Add the shrimp, hoisin sauce, zest and cilantro. Sauté for another minute.

Place 3-4 tablespoons of the mixture into each lettuce “cup”, fold and serve. Serve with the Peanut-Hoisin-Soy Sauce.

Peanut-Hoisin Soy Sauce

  • 2 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons hot water
  • 1 tablespoons chili garlic sauce
  • Pinch of lemon zest

In a bowl, heat the peanut butter in the microwave for 45 seconds. Add all of the remaining ingredients and stir together. Serve immediately.

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