Of course, we know lettuce from the ubiquitous salads, but sometimes you can also do other things with it. Stewing or braising, for example. As in our recipe of the month: braised mini Roman lettuce with grey shrimp
Fresh lettuce consists of 95% water, but it also contains a lot of other, healthy things. Vitamins (A, B, C), for example, but also minerals such as calcium, magnesium and iron.
Of course, we know lettuce mainly as a side dish and from cold salad preparations, but some varieties can also be prepared differently. Stewing, for example, as in our tasty vegetable recipe of the month.
Braised mini Roman lettuce with grey shrimp
Ingredients: 4 people
- 8 small gems lettuce
- red onion
- 1 clove of garlic
- 100ml white wine
- 150ml vegetable stock
- 125ml cream
- 600g grey shrimp
- Bundle of chervil
- Nicola potatoes
- Pepper - salt
- Melt some butter in a large saucepan. Sauté the finely sliced red onion and pressed garlic.
- Divide the onion over the bottom and place the halved lettuce hearts next to each other.
- Add the wine, place the lid on the pan and simmer the lettuce hearts on a low heat for 5 minutes.
- Add 150 ml of stock and let the lettuce hearts cook for 15 minutes.
- Remove the lettuce hearts from the pan and keep warm.
- Strain the sauce.
- Add cream to the stock and season with freshly ground salt and pepper.
- Place the lettuce hearts on a large platter, sprinkle with the lukewarm grey peeled shrimp and pour over with the sauce.
- Serve with the boiled potatoes and some chervil.