Updated 12/28/2011 05:00 AM
Recipe: Shrimp and Lettuce Wraps with Coconut-Peanut Dipping Sauce
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approx. 16-18 wraps
1/2-3/4 pound defrosted, already cooked cocktail shrimp (26-30 count per pound)
2 heads Bibb lettuce (using larger leaves)
approx. 3/4 cup julienne cut carrot (1 medium carrot, see hints below)
approx. 1 cup deseeded julienne cut red pepper
approx. 1 cup cilantro leaves
for the sauce:(see hints below)
1 cup canned coconut milk
1/2 cup smooth peanut butter
1/2 cup jarred hoisin sauce
shriracha sauce for garnishing peanut sauce (very spicy and optional)
There are no exact amounts for the shrimp and lettuce parts of this but, as far as the sauce goes, use a saute pan on the stovetop on medium heat to combine 1 cup of coconut milk with 1/2 cup each of smooth peanut butter and hoisin sauce. And use a whisk to whisk that together and then, once it starts to bubble, turn the heat off.
While that is cooling down, deseed and julienne a little red pepper and remove the leaves from some cilantro stems, and also peel and julienne one medium carrot.
Once all of those things are good to go, it's time to assemble the wraps.
Assemble one wrap at a time by placing a shrimp in the center of a leaf of lettuce, put a little julienne carrot on top and put a little julienne pepper and cilantro leaves on top of that and transfer it to a platter lining the wraps up side by side as you go.
When it comes time to eat the wraps, you'll actually be rolling each one yourself as you go and you'll want to put a little bowl of the dipping sauce in the center of the platter and, it's up to you. You could put an optional squirt of a hot chili sauce called "shriracha" to the peanut sauce before dipping if you wanted to.
This will make enough dipping sauce for 3 -4 dozen wraps. It's a good thing that the sauce is thick for dipping but, if it seems too thick, thin it out with a little more coconut milk or even water.
If you're not using the sauce right away, cool it down quickly in the fridge and then micro wave shortly to loosen a bit before serving.
To julienne the carrot, peel it, cut it crosswise into 3 sections, carefully slice each section into thin rectangles lengthwise, then stack 2-3 rectangles on top of each other and thinly slice lengthwise into matchsticks.