Sauté of Stem Lettuce and Shrimp

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Tender pink shrimp and juicy celadon stem slices, matched in size and curve, make a pleasing pair. While the few elements are not sauced, the leaves provide enough moisture to prevent sticking. This fast, fresh, understated main dish needs no more than a bed of aromatic white rice. Use smooth, tender young ginger if available, doubling the quantity.

Ingredients

  • About ¾ pound medium shrimp in the shell (or ½ pound peeled)
  • ½ tablespoon cornstarch
  • 1 tablespoon medium-dry sherry or Madeira
  • 1 teaspoon Dijon mustard
  • 1 medium scallion (green onion), cut into very fine slices
  • 1 stem lettuce (about 1½ pounds)
  • 1 tablespoon vegetable oil
  • 1 teaspoon hair-thin ginger strands
  • ½ teaspoon sugar
  • ¼ teaspoon kosher salt

    Method

    1. Peel shrimp. Blend cornstarch and sherry. Add mustard. Toss with shrimp and scallion. Set aside at room temperature.
    2. Pull off lettuce leaves. Rinse, then spin-dry. Selecting small, pale leaves, cut enough into 2-inch pieces to make 2½ well-packed cups. Refrigerate remainder for another use. Peel lettuce stem thoroughly; halve lengthwise. Cut crosswise into ¼-inch slices.
    3. Heat oil in a pan wide enough to hold shrimp and stems in a single layer with room to spare. Add ginger and toss a moment. Add stem slices, sugar, and salt and toss until slices just begin to lose their crunch.
    4. Add shrimp and spread in a single layer. Reduce heat a bit and cook, turning once, until pink on both sides—about 2 minutes. Add sliced leaves and toss just until they barely begin to wilt, about 1 minute.