Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 medium-sized mexican or hawaiian papaya, diced |
1 large mango, semiripe |
1/2 small red onion, diced small |
1 medium-sized beefsteak tomato, diced |
1 teaspoon crab boil seasoning (recommended: old bay) |
1 handful fresh cilantro leaves, coarsely chopped |
2 tablespoons freshly squeezed orange juice |
olive oil |
1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half |
1/2 teaspoon red pepper flakes |
1 package butter lettuce |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
2. In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
3. Wash lettuce and pull it apart into 8 large pieces, which will serve as your lettuce cups . With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.
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