RECIPE OF THE DAY! SHRIMP IN LETTUCE CUPS

Serve these pretty lettuce wraps as a first course or a light entrée. Fresh mint and cilantro keep it fresh, while savory sautéed shrimp and vegetables provide substance and color.

Makes 4 servings

Prep Time: 25 min

Cook Time: 20 min

Ingredients

1 cup(s) jasmine rice

1 pound(s) shelled and deveined medium shrimp

2 tablespoon(s) less-sodium fish sauce

1 tablespoon(s) reduced-sodium soy sauce

2 tablespoon(s) fresh lime juice

3 clove(s) garlic, crushed with press

1 teaspoon(s) vegetable oil

2 medium stalks celery, each cut lengthwise in half, then thinly sliced crosswise

1 cup(s) shredded or matchstick-thin carrots

2 teaspoon(s) grated peeled fresh ginger

1 cup(s) loosely packed fresh cilantro

1 cup(s) loosely packed fresh mint leaves

12 Boston lettuce leaves


PREPARATION

1.Prepare rice as label directs.

2.Meanwhile, coarsely chop shrimp. In medium bowl, combine shrimp, fish sauce, soy sauce, lime juice, and garlic; set aside.

3.In nonstick 12-inch skillet, heat oil over medium-high heat. Add celery, carrots, and ginger; cook 2 minutes, stirring frequently. Add shrimp mixture and cook 1 to 2 minutes or just until shrimp turn opaque, stirring constantly. Remove skillet from heat; stir in half of cilantro and mint.

4.Divide rice among lettuce leaves; top with shrimp mixture and remaining herbs. Fold leaves over shrimp mixture and eat out of hand.

Calories per 3 oz servering 345