Sun 26 Apr 2015
This recipe is quick, tastes good and is fun to eat! Whip up a peanut sauce, sauté shrimp, garlic, ginger, bok choy and scallions (the recipe also calls for carrot and bean sprouts, which I omitted) and serve in a lettuce wrap topped with chopped nuts. Cook’s note: Boston lettuce may work better than iceberg.
Avoiding Additives and Preservatives
Use an all-natural peanut butter and fresh lime juice. Use tamari instead of soy sauce, which contains sodium benzoate. Look for frozen shrimp with no added preservatives
3 tbsp (45 ml) smooth natural peanut butter
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) sodium-reduced soy sauce
1 tbsp (15 ml) liquid honey
1 clove garlic, minced
1 large head iceberg lettuce
2 tsp (10 ml) vegetable oil
225 g extra-jumbo shrimp, (about 16 to 20 count), peeled and deveined
2 cloves garlic, minced
1 tsp (5 ml) minced fresh ginger
2 large heads Shanghai bok choy, thinly sliced
1 carrot, cut in matchsticks
pinch each salt and pepper
1 cup (250 ml) bean sprouts
1 green onion, sliced
¼ cup (60 ml) chopped roasted unsalted peanuts
Peanut-Lime Sauce: In bowl, whisk together peanut butter, lime juice, soy sauce, honey, garlic, pepper and 2 tbsp (30 ml) water. Set aside.
Lettuce Wraps: Halve and core lettuce; gently separate 8 large leaves, trimming if necessary to make 5-inch (12 cm) lettuce cups. Set aside.
In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp, turning occasionally, until pink and opaque throughout. Remove to cutting board; halve lengthwise. Set aside.
In same skillet, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 20 seconds. Add bok choy, carrot, salt and pepper; cook, stirring, until tender-crisp, about 2 minutes. Stir in bean sprouts, green onion and shrimp.
Spoon shrimp mixture into lettuce cups. Drizzle with sauce and sprinkle with peanuts. Serves 4.
From the May 2015 issue of Canadian Living