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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees 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, 1/2 cup of the celery, 1/4 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 1/2 cup celery and 1/4 cup fennel and the carrot. Stir in tofu mixture. Spoon onto lettuce leaves and top with croutons and fennel fronds.

Nutrition Facts

197 calories; protein 23.1g 46% DV; carbohydrates 9.2g 3% DV; exchange other carbs 0.5; dietary fiber 1.1g 5% DV; sugars 3.5g; fat 7.4g 11% DV; saturated fat 2.5g 12% DV; cholesterol 169.1mg 56% DV; vitamin a iu 2142.8IU 43% DV; vitamin c 4.8mg 8% DV; folate 43.1mcg 11% DV; calcium 103.6mg 10% DV; iron 1.5mg 9% DV; magnesium 55.9mg 20% DV; potassium 485.6mg 14% DV; sodium 358.8mg 14% DV.