Shrimp Lettuce Rolls with Dipping Sauce
Serve with fried rice if desired.
1 1/2 pounds
medium shrimp, peeled and deveined
1 tablespoon minced ginger
1/3 cup rice wine or sake
1 1/2 teaspoon toasted sesame oil
Juice from 6 limes (about 1 cup)
1/2 cup sugar
1/2 cup Splenda Granulated
1/3 cup light soy sauce
1 1/2 tablespoons minced fresh garlic
1/2 - 1 teaspoon red pepper flakes
2 heads Boston, or butterhead, lettuce
2 cups fresh basil leaves
3 medium carrots, peeled and finely grated (about 1 1/2 cups)
1/3 pound rice stick noodles, softened in boiling water and drained
In a bowl, toss shrimp
with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20
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.
To make wraps:
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.
Per Serving: 350 Calories; 3g Fat (8.8% calories from
fat); trace Saturated Fat; 25g Protein; 51g Carbohydrate; 2g Dietary Fiber;
173mg Cholesterol; 721mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean
Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.
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