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Romaine Lettuce Cups with Lemongrass Shrimp

Romaine Lettuce Cups with Lemongrass Shrimp

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INGREDIENTS

  • 1 pound large shrimp, peeled & deveined

  • 1 stalk lemongrass, thick outer stem removed and finely chopped

  • 1 clove garlic, grated

  • 1 jalapeño, grated

  • 1 tablespoon light brown sugar

  • 1 tablespoon fish sauce

  • 2 tablespoons vegetable oil

  • 1 4.5 oz container Bowery Romaine

  • 1 carrot, scrubbed and thinly sliced

  • 1 stalk celery, thinly sliced

  • 1 Persian cucumber, thinly sliced

  • 1 scallion, thinly sliced

  • Cilantro, for serving

  • Lime wedges, for serving

RECIPE PREPARATION

Slice shrimp two pieces each along the back of shrimp. Transfer to a large bowl and add lemongrass, garlic, jalapeño, sugar, and fish toss; toss to combine. Let marinate 15 minutes and up to 30 minutes.

Heat oil in large skillet over medium-high heat. Add marinated shrimp and cook until pink and opaque, 5 to 7 minutes. Transfer to plate.

Serve shrimp with Bowery Romaine, carrot, celery, cucumber, scallion, cilantro, and limes. 

SERVES 4

Recipe developed by Sue Li for Bowery Farming.

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