Ingredients

1 lb Rainforest Colossal Shrimp, peeled and deveined

1 avocado, diced

2 tablespoons vegetable oil

3 cloves garlic, minced

1 shallot, finely chopped

2 stalks lemongrass, white parts only, finely chopped

1 Scotch bonnet pepper, finely chopped (adjust according to spice preference)

1 tablespoon fish sauce

2 tablespoons lime juice

1 teaspoon sugar

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

1/4 cup chopped green onions

Salt, to taste

Lettuce leaves, for serving

For the toasted jasmine rice:

1/2 cup jasmine rice

 

Directions

  • Steam the Rainforest Colossal Shrimp until they are cooked through. You can place them in a double boiler or use a microwave to steam cook them. Once cooked, dice the shrimp finely, leaving about 4 shrimp whole for garnish. Set aside.
  • While the shrimp are steaming, place jasmine rice in an empty 12-inch skillet and heat over medium-high heat, shaking constantly until the rice is golden brown and emits a nutty popcorn-like aroma, about 6 minutes. Transfer the toasted rice to a mortar and pestle or a spice grinder and grind until it has the texture of coarsely ground black pepper. Set aside.
  • In a small bowl, prepare the vinaigrette by mixing together lime juice, fish sauce, and sugar until the sugar is dissolved. Set aside.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the minced garlic, chopped shallot, chopped lemongrass, and chopped Scotch bonnet pepper to the skillet. Sauté for 2-3 minutes until fragrant.
  • Add the finely diced cooked shrimp to the skillet. Toss gently to coat the shrimp with the aromatics.
  • Pour the prepared vinaigrette over the shrimp mixture in the skillet. Stir well to combine. Cook for another 1-2 minutes to allow the flavors to meld.
  • Remove the skillet from heat. Taste and adjust seasoning with salt if necessary.
  • In a serving bowl, combine the cooked shrimp mixture with diced avocado, chopped fresh cilantro, chopped fresh mint leaves, chopped green onions, and the toasted jasmine rice powder. Toss everything together gently to combine.
  • Serve the Jumbo Shrimp Laab with lettuce leaves for wrapping. Garnish with the remaining whole shrimp.
  • Enjoy your flavorful and aromatic Jumbo Shrimp Laab with the added crunch and nutty flavor of the toasted jasmine rice!