Recipe Image

Shrimp Lettuce Rolls

  • 10 m
  • 45 m
Diabetic Living Magazine
“These lettuce rolls are filled with deliciously seasoned shrimp, tofu, fennel and celery, and are a great appetizer or snack.”


    • 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


  • 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.
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