Mexican-Spiced Shrimp Lettuce Cups With Black Beans & Poblano Pepper

Step 1

Prepare the ingredients:

Step 2

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Drain and rinse the beans. Cut off and discard the root end of the lettuce; separate the leaves. Peel and small dice the orange. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Step 3

Cook the pepper & beans:

Step 4

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Step 5

Cook the shrimp:

Step 6

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

Step 7

Make the garlic yogurt & serve your dish:

Step 8

Meanwhile, in a bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Serve the lettuce leaves, cooked shrimp, cooked pepper and beans, diced orange, and garlic yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Step 9

Prepare the ingredients:

Step 10

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Drain and rinse the beans. Cut off and discard the root end of the lettuce; separate the leaves. Peel and small dice the orange. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Step 11

Cook the pepper & beans:

Step 12

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Step 13

Cook the shrimp:

Step 14

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

Step 15

Make the garlic yogurt & serve your dish:

Step 16

Meanwhile, in a bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Serve the lettuce leaves, cooked shrimp, cooked pepper and beans, diced orange, and garlic yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!