Lettuce Wrappers with Shrimp
1 tbsp peanut oil
1 pound large shrimp peeled deveined, large chunky chopped
1/2 cup finely chopped celery
1/4 cup water chestnuts, chopped
1 clove garlic minced
1 tsp finely grated ginger
1 tbsp hoisen sauce
1 tbsp light soy sauce
1 tbsp rice wine vinegar
8 large leaves Boston lettuce
garnish lightly with toasted chopped peanuts
Heat oil med/high heat. Add shrimp and stir-fry till opaque. Remove set aside. Stir-fry celery, water chestnut, garlic and ginger till crisp and tender. Add shrimp cooked earlier and add in hoisen sauce, light soy sauce and rice wine vinegar. Cook till heated through and hot.
Serve: Divide cooked shrimp entree into 8 lettuce leaves and garnish lightly with toasted chopped peanuts. A serving is 2 prepared shrimp lettuce entrees. Recipe makes 4 servings.
Nutrition: per serving 80 calories, 6 g fat, 1 g saturated fat, 2 g protein, 6 g carbohydrate, 2 g dietary fiber, 0 mg cholesterol, 210 mg sodium.
I saw this South Beach diet recipe and it is low calorie and really good.
Mmmm really good! If you like asparagus, add in some tender cooked asparagus one-inch pieces. Nutrition changes but in a good way.
