Romaine Lettuce Cups with Lemongrass Shrimp
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
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 Lettuce, carrot, celery, cucumber, scallion, cilantro, and limes.
Recipe developed by Sue Li for Bowery Farming.