Time: 45 min.
Complexity: easily
Servings: 4 - 6

Serving picnic appetizers on lettuce leaves is a surefire way to go. Firstly, it gives the appetizer a more striking, summery appearance. Secondly, it's much tastier, juicier, and lighter than serving them on a slice of bread. Sauté shrimp in olive oil and dry wine, toss with aromatic fried onions, and arrange them on lettuce leaves. It's best to choose firm, heart-shaped leaves; they'll hold their shape better. Drizzle the shrimp with a tart vinaigrette and sprinkle with crushed peanuts, which will contrast beautifully with the tender shrimp.

Ingredients:

Fried shrimp

• 12 large shrimp weighing approximately 50 grams, cut each into 3 equal parts
• 1 tbsp. l. olive oil
• 0.5 tsp paprika
• 1/4 teaspoon salt
• 2 tbsp. l. dry sherry
• Juice of 1 lemon

Vinaigrette dressing

• 4 tbsp. l. olive oil
• 1 tbsp sherry vinegar
• Juice and zest of 1 lemon
• 12 - 16 medium leaves of Bibb lettuce, washed thoroughly
• 1/4 cup dry-roasted peanuts, coarsely chopped

Onion mixture

• 2 tbsp. l. olive oil
• 2 medium cloves garlic, peeled and crushed
• 1 red onion, peeled and cut into thin half rings
• A small bunch of fresh thyme tied with string
• 1 tbsp finely grated ginger

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, Boston salad, sherry, lemon juice, ginger root, thyme, paprika, bouquet garni, Peanut

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Preparation:

Step 1
• Onion mixtureHeat olive oil in a medium saucepan over medium heat. Add garlic, onion, and thyme, season with salt and pepper. Cook for 3-5 minutes until translucent, then add 1/2 cup water. Simmer for another 10-15 minutes, until the onion is soft. If all the liquid has evaporated, add a little more water. Taste and add more salt and pepper if needed. Stir in the ginger. Remove the saucepan from the heat and discard the thyme.
Step 2
• ShrimpsHeat a large skillet over medium-high heat and add oil. In a bowl, combine the shrimp, paprika, and salt. When the oil begins to smoke, turn off the heat, add the shrimp, and stir thoroughly to coat them evenly and cook through.
Step 3
• Pour in the sherry. Turn the stove back on and cook the shrimp over medium-high heat until they're no longer translucent, 1 to 2 minutes. Season with salt and pepper. Drizzle with lemon juice and remove from the heat. Drain the liquid from the pan into a separate bowl. Stir the onion mixture into the shrimp.
Step 4
• Vinaigrette dressingIn a small bowl, whisk together the olive oil, vinegar, and lemon juice. Add the shrimp liquid and stir. Season with salt and pepper.
Step 5
• AssemblyPlace a small amount of shrimp and onion in each Bibb lettuce leaf, sprinkle with peanuts, and drizzle with the vinaigrette. Serve with the remaining dressing as an appetizer.

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