Sembra tu sia in United States. Vuoi navigare il sito USA? Si No

Lettuce Wraps with Garlic Ginger Dipping Sauce

Pubblicato il 03 June 2015

While on our annual lake trip last summer, where two families share the cooking duties, I planned to make wraps one evening. In the small town close to where the houseboats are moored, and where we do our grocery shopping, I could not find tortillas, so decided to substitute lettuce leaves.

Since that particular vacation, we have frequently replaced the bread in a recipe with produce - wrapping burgers, meatballs and sandwich fillings in large leaves, enjoying the freshness and delightful crunch.

With the weather warming up, these Lettuce Wraps with Garlic Ginger Dipping Sauce are a pleasing, welcome dinner dish. No turning on the oven to heat up the entire house and they are wonderfully light, tasty and refreshing. Also, quick and easy to put together, especially since the De Nigris Seasoned Italian White Wine Vinegar with Roasted Garlic takes place of several ingredients in the dipping sauce, which in our busy everyday lives is very appreciated.

Lettuce Wraps with Garlic Ginger Dipping Sauce

Ingredients:
For the Garlic Ginger Dipping Sauce
• 1/2 cup De Nigris Seasoned Italian White Wine Vinegar with Roasted Garlic
• 3 tablespoons soy sauce
• 2 teaspoons fresh ginger, grated
• 2 teaspoons sesame seeds
• pinch of red pepper flakes
• 1/2 cup water
• 1 1/2 teaspoons cornstarch

For the Lettuce Wraps
• 1 pound uncooked shrimp, shelled, tails removed
• 1/2 cup grated carrot
• 1/2 cup chopped red cabbage
• 4 iceberg lettuce leaves
• 4 red lettuce leaves
• 1/2 cup diced cucumber
• 4 mini sweet red peppers, thinly sliced
• 4 radishes, thinly sliced
• 1/4 cup cilantro leaves

Instructions:
For the Garlic Ginger Dipping Sauce
1. In a medium bowl, mix together the De Nigris Seasoned Italian White Wine Vinegar with Roasted Garlic, soy sauce, ginger, sesame seeds and red pepper flakes.
2. Place half a cup of the mixture into a small serving bowl.
3. In a separate bowl, whisk together the water and cornstarch. Mix into remaining garlic ginger mixture.

For the Lettuce Wraps
1. Heat a large skillet over medium-high heat. Add the cornstarch mixture, and bring to a boil, stirring occasionally. Reduce heat to medium, and add shrimp. Cook just until shrimp turn pink. Remove from heat.
2. Place an iceberg lettuce leaf onto each serving plate, top with a red lettuce leaf.
3. Mix the carrots and red cabbage into the shrimp mixture. Divide evenly among prepared lettuce leaves. Top with the cucumber, red pepper slices, radish slices and cilantro leaves.
4. Serve with Garlic Ginger Dipping Sauce.