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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!