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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; carbohydrates 9.2g; dietary fiber 1.1g; sugars 3.5g; fat 7.4g; saturated fat 2.5g; cholesterol 169.1mg; vitamin a iu 2142.8IU; vitamin c 4.8mg; folate 43.1mcg; calcium 103.6mg; iron 1.5mg; magnesium 55.9mg; potassium 485.6mg; sodium 358.8mg.