Shrimp and Cucumber Lettuce Wraps With Fresh Dill


8 ounces of large uncooked shrimp (peeled, tails on), thawed
1/4 cup chicken, seafood, or vegetable broth
4 cloves garlic, minced
2 tablespoons white wine vinegar
1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 ½
2 tablespoons chopped fresh dill
1 juice from small lemon (about 2 T)
salt and pepper to taste
crumbled feta or cotjia cheese (optional)


Place chicken broth in a skillet and heat to medium-high heat. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes. Remove shrimp from pan and set aside to cool. Add vinegar to skillet and let the sauce reduce to about a third.
When shrimp are cool enough to handle, remove all the tails and chop coarsely. Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.


Whether you're on a diet or not, these lettuce wraps are a nice, fresh, healthy lunch (or light dinner) with a lot of flavor.


8.0 lettuce cups


Saturday, October 30, 2010 - 5:19pm

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