Shrimp and Vegetables In Lettuce Cups
This recipe for a refreshing dish of shrimp and vegetables served in lettuce cups is compliments of cookbook author Ying Chang Compestine.
1 pound cooked medium shrimp
2 tablespoons MAGGI Seasoning Sauce
1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
1 tablespoon peeled, finely chopped fresh ginger
1 tablespoon rice wine or white cooking wine
1 tablespoon fresh lemon juice
2 heads iceberg lettuce
3 tablespoons canola oil
1/2 cup diced red onion
1/2 cup finely chopped leeks (white part only)
1/2 cup diced carrot
1 cup diced red bell pepper
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
1 tablespoon rice vinegar
Salt and ground black pepper
1/2 cup chopped nuts, toasted
2 green onions, finely chopped
1 teaspoon sesame oil
- Combine shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator.
- Cut out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate.
- Coat large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat.
- Stir in nuts, green onions and sesame oil. To serve, spoon about 2 1/2 tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.
Makes 24 servings.
Note: If you are using wooden skewers, soak in water for 30 minutes before threading.
Nutritional Information Per Serving (1/24 of recipe): Calories: 70 Calories from Fat: 35 Total Fat: 4 g Saturated Fat: 0 g Cholesterol: 35 mg Sodium: 270 mg Carbohydrates: 3 g Dietary Fiber: 1 g Sugars: 2 g Protein: 5 g
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.