Shrimp Lettuce Rolls

Shrimp Lettuce Rolls

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From: Diabetic Living Magazine

These lettuce rolls are filled with deliciously seasoned shrimp, tofu, fennel and celery, and are a great appetizer or snack.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh or frozen medium shrimp in shells
  • 1 cup ¼- to ½-inch cubes Italian bread (1 oz.)
  • 1 tablespoon butter, melted
  • Black pepper
  • 1 cup water
  • 1 cup finely chopped celery
  • ½ cup finely chopped fennel
  • ½ cup dry white wine or 2 Tbsp. lemon juice
  • 1 bay leaf
  • 1 clove garlic, sliced
  • ½ of a 12-oz. package soft, silken-style tofu
  • 2 tablespoons light mayonnaise
  • 1 tablespoon cider vinegar
  • 1 teaspoon reduced-sodium seafood seasoning, such as Old Bay brand
  • 1 teaspoon honey
  • ½ teaspoon Dijon-style mustard
  • ¼ cup shredded carrot
  • 8 small butterhead lettuce leaves
  • 2 tablespoons coarsely snipped fennel fronds

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 300°F. Thaw shrimp, if frozen. For croutons, in a medium bowl drizzle bread with melted butter and sprinkle with pepper; toss to coat. Spread in a 15x10-inch baking pan. Bake 30 minutes or until bread is golden and crisp, stirring once. Cool in pan on a wire rack.
  2. Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a large saucepan combine the water, ½ cup of the celery, ¼ cup of the fennel, the wine, bay leaf and garlic. Bring to boiling. Stir in shrimp; reduce heat. Simmer, covered, 3 to 4 minutes or until shrimp are opaque. Remove shrimp; cool. Coarsely chop shrimp.
  3. In a blender or food processor combine the next six ingredients (through mustard). Cover and blend or process until smooth. In a medium bowl combine chopped shrimp, the remaining ½ cup celery and ¼ cup fennel and the carrot. Stir in tofu mixture. Spoon onto lettuce leaves and top with croutons and fennel fronds.

Nutrition information

  • Serving size: 2 lettuce rolls
  • Per serving: 197 calories; 7 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 23 g protein; 43 mcg folate; 169 mg cholesterol; 3 g sugars; 2,143 IU vitamin A; 5 mg vitamin C; 104 mg calcium; 2 mg iron; 359 mg sodium; 486 mg potassium
  • Nutrition Bonus: Vitamin A (43% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ starch, 3 lean protein, ½ fat

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