Made this great dish tonight as part of our lower-carb diet. I have always wanted to try some lettuce wraps and I found this recipe from Busch's Market in the Ann Arbor area. They have wonderful recipe cards (and they used to have them online also - but on the new website the links appear to be broken). Anyway, I love the way this turned out. It takes a little time to get everything prepped, but once you get going, the food cooks very quickly. You can have it over rice or with regular tortillas. The filling tastes great and I love it with the lettuce wraps!
Ingredients (serves 2-3)
1 tbsp Lime juice
1/4 tsp Cornstarch
2 tsp Sesame oil
2 tsp Garlic, minced
1 pound 41-50 count peeled and deveined
8 oz White mushrooms, stems trimmed, then quartered.
2 tbsp Soy sauce
1 can (8 oz.) Water chestnuts, cut into strips
2 tbsp Hoisin sauce
2 tsp Rice vinegar
12 Boston or iceberg lettuce leaves
Directions
1. In small bowl, whisk together lime juice and cornstarch. Set aside.
2. In large skillet, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds. Add shrimp and cook 2 minutes. Add mushrooms and soy sauce, then cook for 3 more minutes, stirring occasionally.
3. Stir lime juice mixture into skillet and cook 30 seconds.
4, Stir in water chestnuts, hoisin sauce and rice vinegar. Cook for about 1 minute until sauce is bubbling. Then remove from heat.
5. Spoon the shrimp mixture into the lettuce leaves.
Enjoy!
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