So I just got engaged.
So for the next year and a half I am officially on the wedding diet. No for seriously.
This doesn’t actually mean I am necessarily going to diet, but it does mean that my food is going to start looking a lot more like lettuce wraps and less biscuits and gravy. Which isn’t a bad thing. Just a different thing.
I actually love lettuce wraps. And asian food. Asian food isn’t really my strength, in fact it is Erica’s. While she was here over Christmas we made some pretty fantastic Asian-inspired food and I have a serious craving for it, so this weeks blogging is going to be heavily influenced by that.
Starting with these fabulous, spicy, shrimpy, wonders. They are so fresh and flavorful, it felt like spring food. It made me want summer. Unfortunately it is below zero in MN right now, but these gave a little taste of it back.
Next time I make this, I will use butter lettuce. That is the only thing I would chance, but sadly my grocery store was out of butter lettuce and I used romaine hearts instead. Not the same, and it definitely would have been better the way I planned it. But in an emergency, romaine worked! So I am going to put butter lettuce in the recipe… but the pictures are of romaine. I do know the difference. 🙂
1 head butter lettuce
1/2 lb shrimp
1/4 cup chicken stock
1 T Hoisin
1/2 T soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1 tsp chili garlic sauce
1/2 T cornstarch
1 T olive oil
1 T butter
1 tsp lemon juice
2 garlic cloves
1 inch piece of ginger
1/4 cup diced carrots
3 green onions
3 small sweet peppers (or one bell pepper, preferably orange or yellow!)
1/4 cup chopped cilantro
1/4 cup chopped cashews
Start by chopping up all your vegetables. You will be glad you did, trust me.
Next, whisk together chicken stock, hoisin, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch.
You’ll be so happy you got this done ahead of time.
Saute shrimp with butter and lemon juice in wok over medium heat. Cook just until warm and starting to turn pink, then remove from heat. (You don’t want to overcook them!)
Put shrimp in separate pan. In same wok, add olive oil. When the oil gets hot, add garlic, ginger, carrots, green onion, and pepper. Cook just until carrots start to get tender, but not too long. You want them to keep a little texture.
Add cashews, cilantro, shrimp, and sauce mixture. Mix together and cook until shrimp are cooked through (completely pink) and all the veggies reach desired texture. This should only take 2-3 minutes.
Scoop desired amount into each leaf, and eat! And feel good about yourself, you healthy eater you!
(This recipe adapted from one found on fit-fun-delish blog, so you should go check them out, too!)