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Shrimp artichoke lettuce cups

Time 45 minutes
Yields Serves 4 as an appetizer
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Radicchio leaves set off the shrimp-artichoke filling beautifully. Tender-crisp shrimp gets a flavor punch from lemongrass and a slight crunch from blanched artichoke hearts, which make a nice modern stand-in for bamboo shoots or water chestnuts. The filling has added texture from crisp-fried rice vermicelli and a pleasantly bitter edge from the radicchio leaf (OK, radicchio isn’t really lettuce, but it works well as a cup). You can substitute romaine leaves for the radicchio.

From the story: Flavor on a leaf

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1

Trim the artichokes, removing the leaves and trimming any outer hard green portion left on the bottoms. Cut the heart in half and discard the fuzzy choke. Bring a small pan of water to boil. Add the lemon juice and 1 teaspoon of salt. Then add the artichoke heart halves, cooking until just tender, 4 to 5 minutes. Drain. When cool enough to handle, dice the artichoke. You’ll have about two-thirds cup diced artichokes.

2

In a small bowl, mix the sugar, soy sauce, rice wine and cornstarch. Stir in the shrimp. Marinate for 15 minutes.

3

If using the rice sticks, place 2 to 3 cups of oil in a small deep-sided saucepan. Heat the oil to 375 degrees. Add the rice sticks and remove when they puff and float to the surface, a few seconds. Transfer to a paper-towel-lined baking sheet or plate. Let the noodles cool. Break into small pieces and put in a small serving bowl. Set aside.

4

Heat 1 tablespoon of oil in a nonstick skillet. Add the garlic and cook until golden, about 1 minute. Add the shrimp and stir-fry. When the shrimp is almost cooked through, add the remaining tablespoon of oil, diced artichoke, lemongrass, green onions, vinegar and cilantro. Heat through. Season with salt and white pepper.

5

Transfer the filling to a bowl and serve with radicchio leaves and, if using, puffed rice sticks.

From chef Andrew deGroot of Yu Restaurant & Lounge in Santa Monica.