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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!