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1
Bring a large pot of salted water to a boil.
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2
Clean and rinse lettuce and pull apart leaves.
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3
Have a separate bowl of ice water ready to shock the lettuce.
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4
Once the water is boiling, work in batches and blanch the lettuce leaves for a few seconds in the boiling water.
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5
After just a few seconds immediately pull the leaves out of the boiling water and shock the lettuce in the ice bath.
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6
Then transfer the leaves with a slotted spoon to a sheet pan and drain on paper towels.
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7
Lay the leaves out so they drain spread out on the sheet pan.
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8
In a pan over medium heat the olive oil.
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9
Salt and pepper the shrimp.
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10
Add the shrimp into the pan and cook for one minute, stirring to toss them in the olive oil for flavor.
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11
Remove shrimp from the pan with a slotted spoon and set the shrimp on a cutting board.
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12
Chop shrimp into bite sized pieces.
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13
Meanwhile add the 4 strips of chopped bacon to the pan and cook until slightly crispy.
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14
Add shallot and garlic to the pan and cook until tender, 1 minute.
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15
Set aside.
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16
In a separate bowl add the cubed bread and eggs and toss together with chopped parsley.
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17
Salt and pepper bread mixture.
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18
Once the bacon is cooked, remove bacon, garlic and shallots with a slotted spoon and add it to the bread mixture.
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19
Toss together until combined.
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20
Reserve bacon fat.
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21
If the bread mixture is too dry use the bacon fat to wet it a bit.
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22
I ended up only using 1 tablespoon of fat.
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23
Add the reserved shrimp to this bread and bacon mixture and combine until its evenly distributed throughout the mixture.
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24
In a separate large pot over medium heat, heat 1 tablespoon of the reserved bacon fat.
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25
Add carrots, onion, celery and crushed garlic.
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26
Stir for 2 minutes just until fragrant and tender.
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27
Add enough water into the pot until its just barely covering the veggies.
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28
Add the bacon strip into the water.
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29
Bring to a slow simmer.
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30
One by one take the lettuce and place 2 tablespoons of shrimp mixture in the middle.
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31
Roll up the lettuce like a burrito, tuck in the sides and place them seam side down carefully on top of the veggie mixture in the pot.
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32
The rolls should not be fully submerged in water but just barely in there so it can braise and steam in the liquid.
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33
Repeat until all the rolls are placed in the pot.
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34
Cover the pot and simmer for 15-20 minutes until rolls feel firm and the shrimp is cooked through.
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35
Remove rolls to a sheet tray and cover with foil to keep warm.
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36
Strain out the veggies and bacon and set them aside.
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37
Keep the liquid in the pan over medium high heat.
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38
Cook until liquid is reduced by half.
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39
Add in cherry tomatoes and cook until just barely tender, 2 minutes.
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40
Combine cornstarch and water in a separate bowl and whisk until it forms a slurry.
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41
Add this into the tomato sauce and whisk together until sauce is thickened.
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42
Season to taste.
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43
Plate the shrimp rolls and top them with the cherry tomatoes and sauce.
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44
Garnish with chopped basil.
