Crispy Prosciutto Lettuce Cups with Sambal Mayo & Pepper Rice

Crispy Prosciutto Lettuce Cups

with Sambal Mayo & Pepper Rice

25 MIN
+$3.95/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Prosciutto
    includes 3 oz Antibiotic-Free Prosciutto View recipe
  • with Shrimp

    From the Test Kitchen

    Here, crisp romaine lettuce leaves are piled high with fluffy rice (studded with peppers and sesame seeds), dressed cucumber, and slices of prosciutto—an Italian dry-cured ham that turns delightfully crisp in the pan. Each cup is finished with a drizzle of sambal mayo for irresistibly creamy texture and a touch of heat.
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    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    fresh
    ingredients
    Crispy Prosciutto Lettuce Cups with Sambal Mayo & Pepper Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 Persian Cucumber
    • 2 Tbsps Mayonnaise
    • 1 Bell Pepper
    • 1 Romaine Lettuce Heart
    • 2 Scallions
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Make the pepper rice
    1 Make the pepper rice

    Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Separate the leaves of the lettuce.

    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Make the sambal mayo & serve your dish
    4 Make the sambal mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 1 lettuce leaf, the pepper rice, marinated cucumber (discarding any liquid), cooked shrimp, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy!

    Tips from Home Chefs

    Make the pepper rice
    1 Make the pepper rice

    Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.

    2 Prepare the remaining ingredients

    Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Separate the leaves of the lettuce.

    Prepare the remaining ingredients
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    4 Make the sambal mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Assemble each lettuce cup using 1 lettuce leaf, the pepper rice, marinated cucumber (discarding any liquid), cooked shrimp, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy!

    Make the sambal mayo & serve your dish
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