Shrimp and Cucumber Lettuce Wraps With Fresh Dill

Shrimp and Cucumber Lettuce Wraps With Fresh Dill

Shrimp and Cucumber Lettuce Wraps With Fresh Dill

45 minutes

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Details
  • Servings:   8
  • Dairy-Free:   True
  • Gluten-Free:   True
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Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 8 ounces of large uncooked shrimp (peeled, tails on), thawed
  • 1/4 cup chicken, seafood, or vegetable broth
  • 4 cloves garlic, minced
  • 2 tablespoons white wine vinegar
  • 1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 ½
  • 2 tablespoons chopped fresh dill
  • 1 juice from small lemon (about 2 T)
  • salt and pepper to taste
  • 8 pieces of green/red leaf or butter lettuce
Instructions

Place chicken broth in a skillet and heat to medium-high heat.

Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.

Remove shrimp from pan and set aside to cool.

Add vinegar to skillet and let the sauce reduce to about a third.

When shrimp are cool enough to handle, remove all the tails and chop coarsely.

Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.

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