Thursday, May 8, 2008

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.

23 comments:

Nicole said...

Oh I can't wait to see pictures of your shrimp! It sounds fabulous. Now that is my kind of meal!

Elle said...

I can't wait, either--it sounds delicious!

Nina's Kitchen (Nina Timm) said...

I can just imagine the crunch on this baby.. curry for spice, lettuce to cool off. You're really giving the taste buds a workout.

foodhoe said...

That looks incredible! Especially for the nice hot spell we're enjoying. I definitely want to try this out.

SuzRav said...

OK, I tried this and it was as delicious as it is delightful to look at. This is definitely my idea of what to eat this summer. Thanks! I'll have some more now, please...

Jessica@Foodmayhem said...

Oh man, should not be reading this after 10pm....making me hungry, very very hungry!

cakewardrobe said...

Any recipe with a lettuce wrap ranks number one in my dinner choices! Especially this wonderful recipe!

Jerry said...

Now this is what I want for dinner! Yum!

Gwen said...

Enticing photographs and recipe! Its also nice, 3rd photo, as basmati rice with curried shrimp, looks fantastic. Where in NoFl are you located? I definitely would like to cover Art Basel this year, saw a little of it last year.

tigerfish said...

curried shrimps with basmatic rice sounds good and you eat it the healthy lettuce-wrap style :D

JennDZ - The Leftover Queen said...

This looks great! I love all the flavors and textures going on here!

Lina said...

wow, all of your food looks so fresh and wonderful! amazing.

Passionate Eater said...

Well your creative floodgates are wide open, because this post was visually inspiring (to my appetite)! Beautiful and well-written.

taste memory said...

nicole & elle ~ voila ;-)

nina ~ great description! you got it!

foodhoe ~ yes this great for summer months, gets gobbled up pretty quickly around here....

suzrav ~ thanks + glad to hear this and you want more!

jessica ~ yeah definitely - that's what I feel about your site :-P

cakewardrobe ~ perfect + the grande finale would be one of your desserts.....

jerry ~ welcome + glad to hear this ssam is enticing for dinner

tigerfish ~ great combo agree!

jenndz ~ thanks mucho

lina ~ hello + welcome!

passionate eater ~ excellent to hear the inspiration's contagious....

Thank you everyone for visiting my blog and enjoying this post and then some....

taste memory said...

gwen ~ hey, so sorry I always miss a handful of comments in reply - yeah agree w. about basmati rice, sometimes simplicity is best. Thanks for stopping by + look forward to pix art basel miami!

Nicole said...

This looks heavenly! I HAVE to try it out very soon after I get back. YUM. How do you think it would work with chicken? I always have to put some chicken somewhere as my husband won't eat any seafood at all.

Kevin said...

Those look nice and fresh and tasty!

eliza said...

hi, thanks for stopping by at my blog recently! you have a beautiful blog too and this post is just mouthwatering!

Elle said...

Oh my gosh, I can't even say how delicious this looks!

Carolyn gail said...

Hey, Inga,

Great recipe and one of our very favorites in the Spring/Summer. I'll have to try your very innovative version.

taste memory said...

nicole ~ oh yeah of course chicken would work fine - throw in some shiitake mushrooms + crunchy water chestnuts and your good to go!

kevin ~ hey thanks for stopping by!

eliza ~ hi there + welcome as well....

elle ~ thanks elle!

carolyn gail ~ really? innovative? Had some relatives over this past weekend and I realized I don't really cook REAL Korean food hence their reaction to it....!

Rebecca said...

My problem is this... I was all set to enjoy the dinner of slow barbecued sriracha ribs I made today and then I read this. Now you know a blog is good when it makes you want to toss aside ribs for shrimp!

Beautiful food photos and wonderfully drool-inducing recipes. I've bookmarked you. Thank you for this delicious blog!
Rebecca

taste memory said...

rebecca ~ mannnn the ribs sound good! Thanks for visiting and your kind words ;-)