Stir-fry Shrimp in Lettuce Cups
It's important to cut the shrimp crosswise into the thinnest slices so the pieces will fit neatly into the lettuce cups. Serves 4 to 10 as an appetizer.
- 1/2 pound medium raw shrimp or bay scallops
- 2 whole small green onions, minced
- 1/2 red bell pepper, seeded and minced chopped
- 2 tablespoons finely minced ginger
- 4 large Belgian endive heads, or bib lettuce torn into small cups
- 2 tablespoons flavorless cooking oil
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped cilantro sprigs, or minced basil
- 2 tablespoons oyster sauce
- 2 tablespoons dry sherry
- 1 tablespoon dark sesame oil
- 2 teaspoons your favorite hot sauce or Asian chile sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
Shell and devein the shrimp. Cut the shrimp crosswise in paper-thin "rounds" and refrigerate. Combine the green onions, red pepper, and ginger, and refrigerate. Cut ends off endive, separate leaves, and refrigerate. Combine the sauce and refrigerate. Can be completed to this point 8 hours prior to cooking.
Place a wok or sauté pan over highest heat. When the wok becomes very hot, add the cooking oil. Roll the oil around the sides of the wok. When the oil just begins to smoke, add the shrimp. Stir-fry the shrimp. As soon as they turn white (about 45 seconds), add the green onions and red pepper. Stir the sauce and add the sauce to the stir-fry. Stir and toss until the sauce glazes the shrimp. Stir in the pine nuts. Slide the stir-fry onto a heated platter. Surround with endive cups and serve at once.
Camp Napa Culinary
July 13-18, 2008
August 3-8, 2008
September 14-19, 2008
October 5-10, 2008
October 12-17, 2008
Join us for our 17th year of these outstanding programs in beautiful Napa Valley. Hugh is your teacher for all the participation cooking classes and your host for every event throughout the week as you meet winery owners and winemakers, and gather at private estates. This year, all the recipes are based on two new cookbooks by Hugh to be published in 2008, and this year's theme centers on visits to tiny family-run wineries acclaimed for their wines and open only by invitation.
Camp Napa is created for independent travelers wanting to combine a learning vacation with free time to pursue their own interests while in the Napa Valley. More than 1,500 food and wine lovers have attended "camps" during the last 16 years, and many are returning "graduates." Each session is limited to 16 attendees. Take the "cure" at a luxurious spa; visit artists' studios; explore the historic towns of Yountville, St. Helena and Calistoga; or choose from Napa Valley's fine restaurants for a romantic dinner. Join us for an opening night party at a spectacular private estate and then treat yourself to five more days in one of the great wine and food regions of the world.
About Hugh Carpenter ( Chef, Teacher, Cookbook Author):
Hugh Carpenter is one of the most popular and entertaining cooking teachers in America. In 33 years of teaching, more than 100,000 students have attended his classes in cooking schools across North America. In collaboration with his wife, photographer Teri Sandison, Hugh is author of 16 cookbooks. Pacific Flavors received the International Association of Cooking Professionals "Best Asian Cookbook" award in 1988. Chopstix was nominated as "Most Beautiful Cookbook" of 1990. Fusion Food Cookbook (1994) was nominated for a James Beard award.
Hugh and Teri are also the authors of Hot Wok and Hot Chicken (1995), Hot Pasta (1996), Hot Barbecue and Quick Cooking with Pacific Flavors (1997), Hot Vegetables (1998), Great Ribs and Fast Appetizers (1999), Wok Fast and Fast Entrees (2002), and Fast Fish (2005). Hugh is working on two new cookbooks that will be published next year: The Great Wings Cookbook (June 2008) and Gather Your Friends-Easy Recipes for Informal Dinners (September 2008)