Shrimp Lettuce Rolls
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.Advertisement
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.
1/2 vegetable, 1/2 starch, 3 lean protein, 1/2 fat