Mushroom  & Pepper Lettuce Cups with Spicy Tahini-Lime Sauce
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Mushroom & Pepper Lettuce Cups

with Spicy Tahini-Lime Sauce

30 MIN
+$5.95/serving 2 Servings
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    From the Test Kitchen

    These flavorful vegetarian lettuce cups are loaded with tender vegetables, brown rice, and slices of rich hard-boiled egg—all brought together with our irresistible sauce of tahini, lime juice, soy sauce, and more.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Mushroom  & Pepper Lettuce Cups with Spicy Tahini-Lime Sauce
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Pasture-Raised Eggs
    • ½ cup Brown Rice
    • 1 head Butter Lettuce
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Lime
    • 2 Persian Cucumbers
    • 1 Tbsp Soy Sauce
    • 4 oz Mushrooms
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Tahini
    • 1½ Tbsps Spicy Maple Syrup
    • 1 Bell Pepper
    Cook the rice
    1 Cook the rice

    Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

    Cook & slice the eggs
    2 Cook & slice the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

    Prepare the ingredients & make the sauce
    3 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs ands seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and a drizzle of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the tahini, soy sauce, maple syrup, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until combined.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). 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. Leaving any browned bits (or fond), in the pan, transfer to a plate. Cover with foil to keep warm.

    Cook the vegetables
    5 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Serve your dish
    6 Serve your dish

    Serve the lettuce leaves, cooked rice, cooked shrimpcooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

    2 Cook & slice the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

    Cook & slice the eggs
    Prepare the ingredients & make the sauce
    3 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs ands seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and a drizzle of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the tahini, soy sauce, maple syrup, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until combined.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). 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. Leaving any browned bits (or fond), in the pan, transfer to a plate. Cover with foil to keep warm.

    Cook the shrimp
    Cook the vegetables
    5 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

    6 Serve your dish

    Serve the lettuce leaves, cooked rice, cooked shrimpcooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Serve your dish
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