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
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
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.
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.
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.