Today’s guest post is brought to you by Gillian Nadel, a self-proclaimed foodie living and working in New York City. By day, Gillian works for an entertainment magazine, but spends most of her free time thinking about what or where she’ll eat next. A wise woman once told her that if you like to eat you have to learn to cook (or marry well). She’s still working on both….
Temperatures outside are rising which makes standing by a hot oven sound anything but appetizing. In fact, it’s practically a rule in our apartment that I don’t turn on the oven when it’s over 80 degrees! Without access to a grill, cooking a hearty dinner in the summer can become quite the challenge. And whipping something up at the end of a long work-day: who has the time? But alas, it’s finally beach season and I can’t complain, so time to retire the oven mitts and get creative.
I’ve been on a seafood kick and lately I’m craving shrimp. Because I love all spicy foods, I paired a Cajun shrimp with crisp and cooling ingredients in a meal the requires minimal cooking. On the menu: Cajun spiced shrimp lettuce wraps with jicama, avocado and a pineapple relish.
What’s jicama? If you think I am speaking another language. well, jicama is a root vegetable, a distant cousin to the yam. It’s exterior is yellow and feels papery, with a creamy white inside and a texture that resembles a raw potato or an unripe pear. Jicama has a sweet, starchy flavor that can be eaten raw or cooked in soups, salads and stir-fry.
Cajun Shrimp Lettuce Wraps
What You Need:
16-20 Cleaned and deveined, uncooked shrimp
1/4 Cup Olive oil
1/2 head Iceberg or Boston lettuce, leaves removed and kept whole
3/4 cup Jicama, cut into matchsticks
1 cup Pineapple, cut into chunks
1 Jalapeno, cleaned and chopped (deseeded, if desired, for less heat)
1 teaspoon Agave nectar
2 teaspoons Lime juice
1/2 Avocado, sliced
Hot sauce, to taste
For the shrimp: Season shrimp generously with Cajun seasoning. Heat oil in a medium skillet. Place seasoned shrimp in oil and cook 3-5 minutes until shrimp become pink. Remove tails from shrimp and let come to room temperature.
For the Pineapple Salsa: In a food processor, combine pineapple and jalapeno. Season with lime juice and agave nectar to taste.
Assemble: Place shrimp, jicama, avocado slices and pineapple relish on lettuce. Drizzle with hot sauce for added heat!
While the lettuce offers a diet-friendly version, this meal can easily be made in a corn tortilla or your favorite wrap. Lettuce wraps are a quick and easy summer meal. What else will you wrap this summer? Let us know!Print This Recipe