Shrimp in Lettuce Cups with Jalape?o-Cilantro Crema
FOR THE CREMA
- 1/4 cup sour cream
- 2 jalape?os halved and seeds removed if you want it to be mild
- 1 cup chopped cilantro
- 1 clove garlic
- 1/2 lime juice
- 1/2 tablespoon apple cider vinegar
- pinch of pink salt
FOR THE SHRIMP IN LETTUCE CUPS
- 1 tablespoon avocado oil
- 1 pound large shrimp tails and shells removed
- 2 cloves garlic minced
- 1 shallot minced
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 8 - 10 romaine leaves with the heart.
In a food processor or blender, combine all the crema ingredients until smooth and set aside. You can prepare this in advance and store in the fridge for up to 3 days.
In a medium skillet, heat up the avocado oil over medium-high heat.
Add the garlic and shallots and cook until translucent. Don?t let them brown or get crispy.
Add the shrimp, cumin, salt and pepper. Reduce heat to medium.
Saut? until shrimp is cooked through and pink.
Arrange lettuce on plates and top with 3 - 4 pieces of shrimp.
Drizzle with crema.
Calories: 187kcalCarbohydrates: 4gProtein: 24gFat: 8gSaturated Fat: 2gCholesterol: 293mgSodium: 896mgPotassium: 170mgFiber: 1gSugar: 1gVitamin A: 435IUVitamin C: 18mgCalcium: 188mgIron: 3mg