Lettuce Wrappers with Shrimp
Monday, May 1st, 2006
Yields: 4 first-course servings
Prep Time: 15 minutes
Cook Time: About 7 minutes
Ingredients:
1 tablespoon peanut oil
1 pound large shrimp, shelled, deveined, and coarsely chopped
2 medium celery stalks, finely chopped (1/2 cup)
1/4 cup water chestnuts, chopped
1 garlic clove, minced
1 teaspoon finely chopped peeled fresh ginger
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
8 large Boston lettuce leaves Chopped roasted peanuts
Directions:
1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.
2. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.
3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.
Nutritional Information:
Based on individual serving.
Calories: 80
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 140 mg
Sodium: 210 mg
Carbohydrates: 6 g
Fiber: 2 g
Protein: 2 g