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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A great appetizer or light lunch. Nice and cool and crunchy. Excellent for low carbers. Ingredients:
1 tablespoon peanut oil |
1 lb shrimp, cleaned and coarsely chopped |
2 stalks celery, finely chopped |
1/4 cup water chestnut, chopped |
1 garlic clove, minced |
1 teaspoon finely chopped fresh ginger |
1 tablespoon hoisin sauce |
1 tablespoon soy sauce |
1 tablespoon rice wine vinegar |
8 large lettuce leaves (boston) |
chopped roasted peanuts or cashews |
Directions:
1. In non stick skillet heat oil over medium high heat until very hot.
2. Add shrimp and cook 2 minutes, stirring.
3. Transfer to bowl.
4. To same skillet add celery, water chestnuts, garlic and ginger.
5. Cook 2 minutes, stirring.
6. Return shrimp to skillet and add hoisin sauce, soy sauce and rice wine vinegar.
7. Cook 1 minute.
8. Evenly divide mixture among lettuce leaves.
9. Sprinkle with nuts, or make a dipping sauce.
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