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Lettuce Wrap Shrimp - South Beach Diet Recipe by Karen in the Kitchen

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  • Lettuce Wrap Shrimp - South Beach Diet Recipe by Karen in the Kitchen

    This is absolutely wonderful!!

    Lettuce Wrappers with Shrimp

    Makes 4 main course servings

    1 T. peanut oil
    1 lb. Lg. Shrimp, shelled, deveined and coarsely chopped (like 3 pieces)
    2 med. celery stalks, finely chopped (1/2 c.) I made thin slices about ¼one-fourth of an inch
    ¼ c. water chestnuts, chopped
    1 garlic clove, minced
    1 t. finely chopped, peeled fresh ginger
    1 T. hoisin sauce
    1 T. reduced-sodium soy sauce
    1 T. rice vinegar
    8 lg. Boston lettuce leaves
    chopped roasted peanuts

    1. In nonstick pan heat oil over med.-high heat until hot. Add shrimp and cook 2 min. or until opaque, stirring constantly. With slotted spoon, transfer shrimp to med. bowl.
    2. To same skillet, add celery, water chestnuts, garlic, and ginger and cook 2 min., until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 min. or just until mixture is heated through. Remove skillet from heat.
    3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.

    This has 6 grams of carb/serving and 80 calories per serving.

    t – means teaspoon
    T – means tablespoon

    We all loved this !! I am thinking about substituting either chicken or pork for the shrimp to see how that turns out.