April 12, 2009

Shrimp Lettuce Wraps

This dish reminds us of the famous lettuce wraps from P.F Changs. This recipe is from the South Beach Diet Cookbook. My husband and I wanted to go back on a low carb diet for a long time now, the last time we were on a low carb diet was in 2004-05. Our move to California last year was a blessing in so many ways, especially because of the life style it has to offer in terms of the weather or fine dining etc. As we are both foodies we wanted to explore different cuisines and began to eat out several times a week-- though the culinary experience each time was very good, we would end up feeling guilty about having consumed too many calories. Therefore after much thought, we decided to go on a low carb diet and also to cook at home regularly. As a first step towards that goal, we went and purchased this South Beach diet cookbook. So far we have tried a few recipes from it and they all tasted great.

This recipe is no exception-- it is very flavorful and filling. Also, very easy to cook- takes only 20 mins from preping to cooking.


Shrimp-- 20 large
Lettuce leaves-- washed and separated
celery-- diced into small pieces -- 1/4 cup
watercest nuts-- 1/4 cup
peanuts-- non salted-- 1/4 cup
ginger minced-- 3/4 tbsp
garlic minced--3/4 tbsp
hoisin sauce- 1 tbsp
rice wine vinegar- 1 tbsp
Soy sauce- 1 Tbsp
Peanut oil- 1 Tbsp

Method: Heat the peatnut oil on a medium high heat. Add shrimp and cook till they turn pale pink(4 mins). Remove from pan and keep aside. To the same pan add celery, waterchest nuts, ginger and garlic. Cook till celery turns tender(6-7 mins). Add soysauce, hoisin sauce and vinegar. Mix well. Add shrimp back to the pan. Add peanuts. Mix well and cook for 3 more mins.

Take a lettuce leaf, add some mixture to the middle. Wrap the lettuce around and eat it. This is a great recipe to be eaten as an appetizer or as a meal.


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