Cos lettuce leaves make the perfect parcel to wrap up this super-speedy and tasty dinner.
Serves: 4
INGREDIENTS
oil for sautéing
1 onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon hot curry powder
300 grams frozen peeled and cooked shrimp, thawed
Smoky cashew sauce
1 cup raw cashews
½ cup water
¼ cup olive oil
juice 1 lemon
¼ teaspoon hot smoked paprika, plus more if desired
sea salt and cracked black pepper
To assemble
8-12 baby cos lettuce leaves
1 medium carrot, shredded
1 ripe avocado, sliced
METHOD
Smoky cashew sauce: Cover the cashews in boiling water for 10 minutes. Drain well and combine with the water, olive oil, lemon juice and hot smoked paprika. Use a hand blender or powerful blender to blitz until silky-smooth. Season generously.
Heat a generous glug of oil in a sauté pan over medium heat. Add the onion and cook until tender and translucent. Add the cumin and curry powder. Cook for 1 minute. Toss through the shrimp and cook for 2 minutes.
To assemble: Top each lettuce leaf with cooked shrimp, carrot, avocado and a generous dollop of cashew sauce
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!