Crispy Prosciutto Lettuce Cups with Sambal Mayo & Bell Pepper Rice

Crispy Prosciutto Lettuce Cups

with Sambal Mayo & Bell Pepper Rice

25 MIN
-$0.55/serving 2 Servings
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  • with Prosciutto
    includes 3 oz Antibiotic-Free Prosciutto View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    Buttery soft lettuce leaves are piled high with fluffy rice (studded with sweet 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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Crispy Prosciutto Lettuce Cups with Sambal Mayo & Bell Pepper Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 head Butter Lettuce
    • 1 Persian Cucumber
    • 2 Tbsps Mayonnaise
    • 2 Scallions
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Sambal Oelek
    • 1 tsp Black & White Sesame Seeds
    • 1 Bell Pepper
    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 small stones or impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Halve 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 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). 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. Cut off and discard the root end of the lettuce; separate the leaves.

    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 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. 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 2 lettuce leaves, 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 small stones or impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Halve 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 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). 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. Cut off and discard the root end of the lettuce; separate the leaves.

    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 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. 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 2 lettuce leaves, 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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