Sunday, December 20, 2009

Lettuce Wrappers with Shrimp ( or Chicken)

My man is allergic to Shrimp so I switched the shrimp for Chicken and loved it. We got this recipe from the Southbeach diet cookbook. We loved it. You will want to make alot. Trust me!

1 T. peanut oil
1 pound large shrimp, peeled, deveined, and coarsley chopped ( or two pieces of chicken breasts cooked and chopped)
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce ( didnt use it, didn't want to buy it)
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top

Heat the oil in a wok or large non stick skillet over medium high heat. Add the chicken or shrimp and stir fry until they are opaque. Remove the chicken to a bowl and set aside

Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.

Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.

Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts. YUM YUM!

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