Recipe courtesy of Emeril Lagasse
22 min
10 min
12 min
4 servings


  • 4 tablespoons olive oil
  • 1/2 cup minced onions
  • 2 tablespoons small diced red bell peppers
  • 2 tablespoons small diced yellow bell peppers
  • Salt
  • Freshly ground black pepper
  • 1 pound rock shrimp, peeled and deveined
  • 1 tablespoon chiffonade of cilantro
  • 4 ounces pea shoots
  • Drizzle of sesame oil
  • Splash of rice wine vinegar
  • Drizzle of hoisin
  • 2 ounces chopped roasted peanuts
  • 2 heads of radicchio, halved, cored and grilled
  • 4 wonton wrappers, cut into thin strips
  • 1 tablespoons finely chopped fresh parsley leaves


In a large saute pan, heat 1 tablespoon of oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Season the shrimp with salt and pepper. Add the shrimp to the vegetable mixture. Saute for 3 to 4 minutes, or until the shrimp turn pink and the tails curl. Stir in the cilantro and pea shoots. Saute for 1 minute. Add the sesame oil, vinegar and hoisin. Continue to saute for 1 minute. Remove from the heat and stir in the peanuts. Thinly slice the grilled radicchio. In a mixing bowl, toss the radicchio with sesame oil, salt and pepper. In another saute pan, add the remaining oil. When the oil is hot, add the wontons and quickly pan-fry the wontons until golden, stirring constantly. Remove from the pan, and drain on paper towels. Season the wontons with salt. Mound the lettuce in the center of each plate. Spoon the warm salad over greens. Garnish with the crispy wontons and parsley.

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