Shrimp Rolls With Spicy Vietnamese Dressing |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 5 |
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Easy preparation is essential when entertaining guests, and this shrimp appetizer is a breeze to make for your Labor Day party. The shrimp packs in protein, the carrots offer a healthy bonus of vitamin A and the spicy dipping sauce gives an added kick. From Shape Magazine Ingredients:
1 1/2 lbs medium shrimp, peeled and deveined |
1 tablespoon minced ginger |
1/3 cup rice wine or 1/3 cup sake |
1 1/2 teaspoons toasted sesame oil |
6 limes, juice of (about 1 cup) |
1/2 cup sugar |
1/2 cup artificial sweetener, splenda granulated |
1/3 cup soy sauce, light |
1 1/2 tablespoons garlic, fresh & minced |
1 teaspoon red pepper flakes |
2 heads boston lettuce or 2 heads butterhead lettuce |
2 cups fresh basil |
3 medium carrots, peeled and finely grated (about 1 1/2 cups) |
1/3 lb rice noodles, softened in boiling water and drained thoroughly |
Directions:
1. In a bowl, toss shrimp with ginger, wine and oil. Cover with plastic wrap and refrigerate 20 minutes.
2. For dressing:.
3. Mix lime juice, sugar, Splenda, soy sauce, garlic and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.
4. To make wraps:.
5. Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.
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