by Susan Hanna
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. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- 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
- Pinch pepper
- 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