Shrimp Tumble with Lettuce

Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick-cooking brown rice, bulgur, and rinsed quinoa.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 7.6%
  • Protein: 23g
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Carbohydrate: 39g
  • Fiber: 6.5g
  • Sodium: 543mg
  • Cholesterol: 111mg

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)

Preparation

  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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