Shrimp and Cucumber Lettuce Wraps With Fresh Dill
If you have roughly 45 minutes to spend in the kitchen, Shrimp and Cucumber Lettuce Wraps With Fresh Dill might be a spectacular gluten free, dairy free, paleolithic, and primal recipe to try. One serving contains 38 calories, 6g of protein, and 0g of fat. For 79 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up white wine vinegar, vegetable broth, salt and pepper, and a few other things to make it today. It is brought to you by spoonacular user fiddle. Similar recipes are 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
