Lettuce Leaves Stuffed With Fish And Shrimp Recipes

LETTUCE LEAVES STUFFED WITH FISH AND SHRIMP

Steps:

• Pick over spinach to remove tough stems and blemished leaves.
• Bring quantity of water to boil and add spinach. Cook, stirring occasionally, 2 minutes. Drain well and when cool enough to handle squeeze to remove excess liquid. There should be slightly less than 1/2 cup.
• Drop lettuce leaves into boiling water and stir down gently until all are immersed. Let simmer minute or two or until leaves are wilted. Drain. Arrange on kitchen towel to dry briefly. Cut away small portion of tough center section at stems.
• Put clams into small saucepan and add wine. Cover and bring to boil. Let simmer until clams are opened.
• Cut fish fillet lengthwise in half. Lightly score on each side using sharp knife. Cut halves diagonally into one-inch-wide pieces. Set aside.
• Cut shrimp in half crosswise. Set aside.
• Heat 2 tablespoons butter in skillet and add scallions and garlic. Cook briefly, stirring, without browning. Add fish and shrimp and cook, stirring gently. Sprinkle with salt and pepper and cook 3 minutes. Remove from heat. Remove 5 clams from shells and add to fish and shrimp. Leave remaining clams on half shell and set aside.
• Put spinach in food processor or blender and add 1/4 cup of fish stock. Blend thoroughly. Add remaining stock and 1/4 cup of cream and blend. Pour mixture into saucepan and add remaining cream. Bring to boil. Add salt and pepper to taste.
• Open lettuce leaves and fill centers with fish mixture. Fold leaves over gently to make neat packages.
• Butter baking dish large enough to hold packages in one layer. Arrange close together.
• Heat remaining 2 tablespoons butter in skillet and add turnip, celery and carrot. Cover and cook, stirring occasionally, 4 minutes.
• Pour spinach sauce over filled lettuce leaves. Drain julienne vegetable strips and sprinkle over lettuce leaves. Arrange clams on half shell on top, shell side down.
• Preheat oven to 350 degrees.
• Cover the dish with foil and bake until heated through, 10 to 15 minutes. Do not overcook or fish and seafood will dry out.

GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE

Steps:

• Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
• Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
• Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

SHRIMP LETTUCE WRAPS

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
• Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.