Shrimp Tumble with Lettuce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick-cooking brown rice, bulgur, and rinsed quinoa. Ingredients:
1 1/3 cups grain mix |
2 cups fat-skimmed chicken broth |
1/2 pound shelled cooked tiny shrimp |
1/2 cup minced green onions |
2 tablespoons oyster sauce |
1 tablespoon minced fresh ginger |
8 rinsed and crisped large iceberg lettuce leaves (about 1/2 lb. total) |
Directions:
1. In a 10- to 12-inch frying pan over high heat, combine 1 1/3 cups grain mix (see notes above) and 2 cups fat-skimmed chicken broth. Bring to a boil. Cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes, stirring occasionally. Meanwhile, rinse and finely chop 1/2 pound shelled cooked tiny shrimp. Stir shrimp, 1/2 cup minced green onions, 2 tablespoons oyster sauce, and 1 tablespoon minced fresh ginger into grains. Spoon into 8 rinsed and crisped large iceberg lettuce leaves (about 1/2 lb. total). Roll to eat.
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