Sunday, October 19, 2008

Asian Shrimp Lettuce Wraps

1 1/2 pounds shrimp, peeled and deveined (may use fresh or frozen, thawed)
1 package broccoli slaw
1 head Bibb or Butter Lettuce, leaves separated, washed, and patted dry
1/2 cup chopped cashews or peanuts

4 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp rice vinegar
1 Tbsp peeled and grated fresh ginger

Combine marinade ingredients, and pour over shimp in large zip lock baggie, place in fridge, and marinate for 30 min.

Slaw Sauce:
3 Tbsp rice vinegar
1/4 cup soy sauce
1/2 tsp sugar or splenda
1 scallion, finely chopped
1 tsp sesame oil
Combine all ingredients, and pour over 1/2 bag of broccoli slaw, tossing to combine.

Prepare marinated shrimp on grill pan or sauté over medium high heat in non-stick skillet until cooked through (they will be opaque and some pink, no longer translucent).
To assemble wraps, Place 3-4 shrimp on an open lettuce leaf, add some of the dressed broccoli slaw, and chopped nuts.

Serve with brown rice.

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