1 lb. of med. to jumbo shrimp, peeled, deveined, and cut in half
3 tbls. of lime, appr. 1 lime
3 tbls. of veg. oil
2 tbls. soy sauce
3 tsp. grated ginger
1 clove minced garlic, or 1 tsp. jarred minced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
4 green onions, diced
2 cups shredded carrots cut in half, you can buy these in a bag already shredded
6 or more leaves of Romaine
In a bowl, combine the lime juice, 2 tbls. oil, 1 tbls. soy sauce, ginger and garlic. Add the shrimp, cover, and let marinade in fridge for 30 minutes.
While shrimp is marinating, cut and dice ingredients.
In medium skillet, heat 1 tbl. oil and add carrots. Cook for approx. 3-5 minutes and then add the peppers and green onions. Continue to cook for approx. 5 more minutes. Add shrimp and 1 tbl. of soy sauce. Cook until shrimp turn light pink.
Spoon mixture down the middle of each Romaine leaf and serve. These are eaten like a taco. I put red pepper flakes, soy sauce, hot sauce and lime wedges on table for condiments.
You can adjust time for the veggies for desired crispness. I serve with rice on the side.
For company, you can cut romaine leaves in half and roll like an egg roll and secure with a toothpick.
Post by Blossom/Jackie W. on Jun 29, 2011 13:14:05 GMT -5
Antoinette.... we LOVE shrimp. And; I think this is a GREAT recipe that we'll definitely try this summer. TY Just one question.... you're saying jumbo shrimp and you're also saying.... cut in half. Because true jumbo can be pretty large, do you cut the shrimp (in halves) lengthwise or half ((horizontally)?
Something definitely different that I think my sisters would really like a lot. Personally not a fan of seafood. You spent a lot of time to please the family and I'm glad they appreciated it. Must have made you feel good.
Jackie, if you meand butterfly, no. Just in half, halfway from tail to head...I guess I am saying that right. It is to make it easier to eat. If you feel you can cut into thirds with the jumbo that you get,, that would be good.