Monday, November 23, 2009

On the Right Track


Beren & I are on vacation this week, hanging out at the other house through Wednesday. As I've said before, it's a different atmosphere up here and I find that my eating is much more in control. Other than a couple of beers at a divey bar yesterday (awesome live music!), I've stayed on track with my program and it hasn't been much of an effort. First thing we did when we arrived is hit the local flea market to pick up some beautiful fresh veggies, we all know how much it helps to have the "right" foods on hand. Then I plan a menu for the week and run to the grocery store if necessary. So far Beren has barbecued a couple of chicken breasts and a lean steak which I've served alongside big salads and steamed green beans Beren declared the best he's ever eaten! I'm not sure what I did differently, maybe they were just so fresh and flavorful. Anyway, Kali and Kevin will be arriving late tonight and since they are mostly vegetarian (and Beren is definitely not) I'll have to be a bit more creative in the kitchen. Since they both eat shrimp, this delicious-looking dish will be perfect!

Lettuce Wrappers with Shrimp

* 1 tablespoon(s) peanut oil
* 1 pound(s) (large) shrimp, shelled, deveined, and coarsely chopped
* 2 medium (1/2 cup) celery stalks, finely chopped
* 1/4 cup(s) chopped water chestnuts
* 1 clove(s) garlic, minced
* 1 teaspoon(s) finely chopped peeled fresh ginger
* 1 tablespoon(s) hoisin sauce
* 1 tablespoon(s) reduced-sodium soy sauce
* 1 tablespoon(s) rice vinegar
* 8 large Boston lettuce leaves
* roasted peanuts, chopped

Directions

1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.
2. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.
3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.


1 comment:

  1. Mmmmmmm, those lettuce wraps sound scrump-dilly-umptious.

    ReplyDelete