Shrimp and Cucumber Lettuce Wraps With Fresh Dill
Shrimp and Cucumber Lettuce Wraps With Fresh Dill is a gluten free, dairy free, paleolithic, and primal hor d'oeuvre. This recipe serves 8 and costs 77 cents per serving. One portion of this dish contains about 6g of protein, 0g of fat, and a total of 38 calories. 6 people have made this recipe and would make it again. Head to the store and pick up butter lettuce, salt and pepper, english cucumber, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so amazing. 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 are very similar to this recipe.
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
