Shrimp Lettuce Wraps

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Carol was interested in a seafood equivalent of a lettuce wrap of spiced chicken for a Friday in Lent, and I spotted a shrimp lettuce wrap in The Sunset Cookbook.  It was intended as an appetizer for 8-10 people, but it was a good light dinner for 2 persons.  It was a bit messy, especially since we ate it on trays while watching a movie.

¾ lb. shrimp, peeled and deveined

¼ tsp. salt

¼ tsp. freshly ground black pepper

3.5 oz. (approx.) cellophane (bean thread) noodles (or other rice or wheat noodles

2 Tbs. unseasoned rice vinegar

1 tsp. red chili flakes

2 Tbs. fresh lime juice

2 large cloves of garlic, minced

1 Tbs. sugar

¼ cup fish sauce

8 large pieces of Bibb or other flexible lettuce

1 large carrot, grated lengthwise into matchsticks

¼ cup each basil, cilantro, and mint leaves

¼ cup dry-roasted peanuts, chopped

Put the shrimp, salt and pepper into a small pot and add water to cover.  Bring to a boil and reduce to a simmer and cook the shrimp until it is pink and opaque, a couple of minutes.  (Do not overcook.)  Drain and put on a plate to cool.

Prepare the cellophane noodles per the package instructions.  Drain, put in a medium bowl and mix in the vinegar. 

Mix together in a small bowl the chili flakes, lime juice, garlic, sugar and fish sauce.  Divide into 2 small bowls.

Assemble the lettuce wraps by putting on each of 2 plates 4 pieces of lettuce.  Top each one with 1/8 each of the shrimp, noodles, carrot, herbs and peanuts.  Spoon a portion of the sauce over each package when ready to eat.


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