Sunday, September 2, 2012

Curry Shrimp Lettuce Wraps

We all love these Curry Shrimp Lettuce Wraps. They are so easy to make. Everyone assembles their own. I've posted these HERE before, but not a recipe.The shrimp takes less than 15 minutes to make. Which makes this the perfect weeknight meal. But because it's so good, it's great for company also. 
This is a wonderful gluten free, dairy free, nut free, paleo/primal meal.
I make a peanut free satay sauce, and a cilantro hoisin for dipping. But when I don't have the time or any made up we just drizzle the curry juices on top of our wraps, which is delicious!

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Curry Shrimp Lettuce Wraps

(4-5 servings)

1 pound peeled shrimp, peeled
1/3 cup coconut milk, I like Thai Kitchen
1/4 cup cilantro stems- that's an estimate, I just break it off the bottoms of my bunch
1-2 slices of fresh ginger
1 clove of garlic, minced
1-2 tablespoons curry powder (Indian)
1 teaspoon turmeric
1/2- 1 teaspoon dried ground chili powder (I like Thai, I've not used store bought chili powder. If you don't have Thai or Indian, used red pepper flakes)
1-2 tablespoons Nam Pla, I like Red Boat Fish Sauce
Ganishes to wrap the shrimp in. Use whatever you like, just cut them or julienne them so they fit into the wraps.
lettuce
cucmber
carrot
cilantro
cabbage
bean sprouts
jicama
lime wedges

Rinse the shrimp and drain well.
In a dutch oven heat the coconut milk, just until fragrant. Add the ginger, garlic, curry powder, turmeric, chili powder, and cilantro stems. Stir and heat until fragrant. 
Toss the shrimp in. Stir and cook until shrimp are just firm. Do not over cook them. Add fish sauce to taste.




 

 

 Serve with ganishes as wraps, or toss it all in a bowl as a salad with a drizzle of the pan juices.

 

 

 

 

 

Curry Shrimp Lettuce Wraps

(4-5 servings)

1 pound peeled shrimp, peeled
1/3 cup coconut milk, I like Thai Kitchen
1/4 cup cilantro stems- that's an estimate, I just break it off the bottoms of my bunch
1-2 slices of fresh ginger
1 clove of garlic, minced
1-2 tablespoons curry powder (Indian)
1 teaspoon turmeric
1/2- 1 teaspoon dried ground chili powder (I like Thai, I've not used store bought chili powder. If you don't have Thai or Indian, used red pepper flakes)
1-2 tablespoons Nam Pla, I like Red Boat Fish Sauce
Garnishes to wrap the shrimp in. Use whatever you like, just cut them or julienne them so they fit into the wraps.
lettuce
cucumber
carrot
cilantro
cabbage
bean sprouts
jicama
lime wedges

Rinse the shrimp and drain well.
In a dutch oven heat the coconut milk, just until fragrant. Add the ginger, garlic, curry powder, turmeric, chili powder, and cilantro stems. Stir and heat until fragrant. Toss the shrimp in. Stir and cook until shrimp are just firm. Do not over cook them. Add fish sauce to taste.

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