my honey loves these so i am sharing...
Crab and Shrimp Lettuce Cups
1 large carrot chopped finely
½ a red onion chopped finely
½ red cabbage shredded
1 medium avocado cut into slices
5-8 sprigs of cilantro chopped finely
1 head of lettuce
2 cloves of garlic chopped finely
12 oz of crab meat
2 cups shrimp (about 2 dozen shrimp)
1 tablespoon of hoisin sauce
¾ teaspoon of ginger
1 tablespoon extra virgin olive oil
½ cup of Pecans – toasted and chopped
½ teaspoon cracked black pepper
pinch of salt
Prep time 20 minutes.
Finely chop the carrot, cilantro, red onion and garlic. Heat a non-stick pan and add the olive oil on medium heat. Add the carrots, cilantro, red onion and garlic and sauté lightly until the carrots are glazed and start to darken in color. Rinse the shrimp and remove the shells. Chop the shrimp coarsely and wash thoroughly with water and ½ the juice of a lime. Add the shrimp and Hoisin sauce to the pan with the carrots, cilantro and garlic with the juice from the other ½ of the lime. Stir lightly until the shrimp begins to turn pink and opaque about 5 minutes. Add the crab, ginger, black pepper and salt. Toss until thoroughly mixed let simmer for 3 more minutes.
Separate and wash the full leaves of lettuce. Shred the red cabbage. Toast the pecans for 5 minutes in the broiler on a low setting and then chop coarsely. The pecans add a nice crunch to the lettuce cups.
Arrange the lettuce cups on a plate, add a heaping spoonful of the crab and shrimp and garnish with the red cabbage, avocado, pecans and a squeeze of lime. Enjoy.
Add sweet and sour ginger chili sauce.
nom nom nom