Tempura Shrimp Lettuce Wrap with Artichoke Hummus
Ingredients:
Harvest of the Sea - Bakeable Tempura Shrimp
1 Bottle Olive Oil Extra Virgin
Sea Salt
Black Pepper
6oz. Artichoke Hearts quartered
1/3 cup Sour Cream
1/2 cup Great Northern Beans canned
1 Lemon
1 bunch Italian Parsley
1 head of Romaine Lettuce
Fresh chives for garnish
Instructions
Preheat oven to 400 degrees take a cookie sheet and line with aluminum foil. Place tempura shrimp on the foil and baked for approximately 8-10 minutes. Flip shrimp one time to ensure the shrimp are golden brown all around.
In food processor combine, drained artichoke hearts,drained beans, 1 TBS Extra Virgin Olive Oil, & sour cream. Process until smooth. Cut Lemon in half and add fresh lemon juice, Salt & Pepper to taste. Use remaining lemon for garnish
Next finely chop parsley fold 1 TBS of the parsley into the artichoke mixture.
Wash & Cut Romaine Lettuce leaves to fit the size of the Tempura Shrimp.
To Plate:
Place romaine lettuce pieces down first add Tempura shrimp and a spoonful of the Artichoke Hummus on top. Garnish with Chive and lemon wedges.