Sauté of Stem Lettuce and Shrimp

Preparation info

  • Serves


    • Difficulty


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.


  • 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


    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.