Ingredients :
- 1/4 C soy sauce
- 3 T lime juice
- 2 T plus 1 t apricot preserves
- 2 T water
- 2 garlic cloves minced
- 1/4 t ground ginger
- 2 medium carrots
- 6 green onions
- 3 T EVOO divided
- 1 # raw medium shrimps
- 1 red pepper chopped
- 2 C hot cooked rice
- 8 large lettuce leaves
Method :
- In a small mixing bowl, mix the first 6 ingredients. Use a vegetable peeler shave the carrots lengthwise into thin strips. Slice the white part of green onions off; with a sharp tip of your knife cut the green onions in half lengthwise
- In a large skillet over medium high heat, heat 2 t of oil. Add shrimp stir-fry until turns pink
- Stir-fry peppers and carrots in remaining oil for 4 minutes. Add white part of the onions cook for 1-2 minutes more or until the vegetables are crisp tender.
- Add 1/3 of the soy mixture to a pan, bring to a boil. Add shrimp; heat through. Add 1/4 C of the rice on each leaf. Top with 1/2 C shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with the green onions strips
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