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Join us for this week’s encore presentation of the Secret Ingredient and discover two ways to enjoy Whole Catch Wild-Caught Key West Pink Shrimp. Tune in as Scott Simons prepares Vietnamese-inspired fresh spring rolls and crisp lettuce wraps — perfect for adding a breath of summer to winter get-togethers. Fresh, easy-to-make and enhanced with the incomparable sweetness, fresh flavor and firm texture found in Wild-Caught Key West Pink Shrimp, we hope you’ll enjoy these recipes as much as we do.
Get the Recipe: Shrimp Lettuce Wraps and Spring Rolls
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I have a very good recipe for the peanut sauce that goes great with the spring roll. Use it if you like.
5 tbsp of Hoisin Sauce
1/2 C water
2 tbsp peanut/almond butter
Combine ingredients in a sauce pan, bring to boil in very low heat, stirr.
For thick sauce add 1 tbsp hoisin sauce.
For watery sauce add extra water.
Enjoy.
January 26th, 2009 at 3:56 pm
awesome recipe!
and the peanut sauce is always great with spring rolls..
thanks so much!!
January 29th, 2009 at 2:50 pm
I loved this video. I have had such an affinity for these fresh rolls and I like that I can make them at home and I really appreciate the step by step video too! I however, like to put my shrimp halves on the bottom of the roll, followed by my lettuce and then noodles, veggies, herbs, nuts etc then roll up, I find it makes a more restaurant style looking product and the lettuce combined with the spring roll wrapper make it so refreshing for a hot summer day! what wines would you recommend going with this dish?
June 2nd, 2009 at 11:09 am