Shrimp and Cucumber Lettuce Wraps With Fresh Dill
You can never have too many hor d'oeuvre recipes, so give Shrimp and Cucumber Lettuce Wraps With Fresh Dill a try. This recipe serves 8. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 38 calories, 6g of protein, and 0g of fat per serving. For 79 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have fresh dill, english cucumber, white wine vinegar, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user lizbarron. If you like this recipe, take a look at these similar recipes: Shrimp and Cucumber Lettuce Wraps With Fresh Dill, Shrimp and Cucumber Lettuce Wraps With Fresh Dill, and Shrimp and Cucumber Lettuce Wraps With Fresh Dill.
Servings: 8
Ingredients:
8 ounces of large uncooked shrimp (peeled, tails on), thawed
1/4 cup chicken, seafood, or vegetable broth
4 cloves garlic, minced
2 tablespoons white wine vinegar.jpg)
1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 ½
2 tablespoons chopped fresh dill
1 juice from small lemon (about 2 T)
salt and pepper to taste
8 pieces of green/red leaf or butter lettuce
Equipment:
frying pan
bowl
Cooking instruction summary:
Place chicken broth in a skillet and heat to medium-high heat. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes. Remove shrimp from pan and set aside to cool. Add vinegar to skillet and let the sauce reduce to about a third. When shrimp are cool enough to handle, remove all the tails and chop coarsely. Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.
Step by step:
1. Place chicken broth in a skillet and heat to medium-high heat.
2. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
3. Remove shrimp from pan and set aside to cool.
4. Add vinegar to skillet and let the sauce reduce to about a third.
5. When shrimp are cool enough to handle, remove all the tails and chop coarsely.
6. Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.
Nutrition Information:
covered percent of daily need
