ssäm: the next best trend in a bundle ~ lettuce bundle that is....

curried shrimp ssäm: love making this for the family.....


In the beginning there was lettuce: Bibb lettuce entwined with baby romaines awaiting.....


curried shrimp with basmati rice lingers with savory seasonings such as curry powder, brown sugar, onion powder, garam masala, paprika + sea salt.....


from the Korean "banchan" family - easy marinated cucumbers: the trick to this is pre-salting with sea salt to soften the cucumber slices. Thereafter, squeeze the water residue out of the cucumbers prior the remaining marinating process......


I love going against the grain: a globally inspired ssäm derived from my love of spices from India + Korea combined with a fresh twist sans the spicy Korean hot chili paste kochujang.....really not needed here.


helpful ssäm eating thoughts: enclose the surrounding lettuce leaves into a 'ball' like bundle and then exercise your right to bite.....

Hey can you believe this?!! I am at a loss for words today.....basically this week I have been multi~tasking to death and realizing I can only do so much to conquer the world in one day.

Yet I wanted to share this recipe with you along with sexy food porn shots to keep my creative flood gates open......and I'm actually running out the door with a platter of these (lettuce wraps + cukes in the cooler and the curried shrimp + rice in the hot pot) to make it to Mochachocolata Rita's Chinese Take-Out Party



MC Rita has literally got it going on with a host of bloggers from all over the globe at her doorstoop with platters of savory dumplings, gyoza, potstickers, Szechuan chicken and even sweet & sour pork belly to name a few from her guest list.

See you there!

The spices mentioned below for the marinade have been recipe tested-true blue to the utmost and should definitely result in a savory + sweet seductive accompaniment to a meal or perhaps an amuse-bouche for your next house party.

It would be quite enticing to pair alongside a glass of well chilled dry yet fruit forward Viognier or perhaps a spice-ladened mango inspired Gerwürztraminer.

curry shrimp ssäm ~ lettuce wrap
©2008 recipe + words Ingar Brunnett, TasteMemory

1 lb. shrimp, deveined, butterflied and chopped to bite sized pieces
1 Tbsp. curry powder
1 Tbsp. brown sugar or natural cane sugar
1 teasp. onion powder
1/2 teasp. sea salt
1/4 teasp. garam masala
1/4 teasp. old bay seasoning
1/4 teasp. paprika
1/4 teasp. cayenne pepper
freshly ground black pepper
1 Tbsp. olive oil

to sauté
1 Tbsp. olive oil
1 Tbsp. sesame oil
1/2 juice fresh lemon

to serve
Boston/Bibb lettuce leaves, two big heads, rinsed and dried
bunch of baby romaine leaves, rinsed and dried
steamed brown or white rice

optional
korean pickled cucumbers or radish (future post ~ promise....)

In a medium size bowl, add shrimp and all the seasonings. Remember the key is to chop the shrimp into delicate bite size morsels. Toss gently until seasoning is evenly distributed. Lastly, combine with olive oil. The spices may seem like a lot but the shrimp absorbs it like a sponge which perfects the marinade. Cover and chill for 1 hour or overnight is fine.

Heat both oils in sauté pan. Add the seasoned shrimp and sauté for 3 to 5 minutes until it becomes cooked through and gains a lovely rich golden brown color. Careful not to overcook shrimp. Squeeze the juice of half a fresh lemon over the shrimp. Remove from heat.

Serve family style so everyone can help themselves with a Bibb lettuce leaf or two, line with a few baby romaines on top, then a heaping dollop of rice with a generous spoonful of sweet savory + spicy shrimp. Top with pickled cucumbers or radish if desired.

This is perfect as an appetizer or a side dish to a meal.

It's a mouth watering experience in a delicate jewel~like bundle.