Light Dinner: Lettuce Wraps With Jicama, Shrimp, and Vegetables

Lettuce Wraps
With JoJo's soccer season now in full swing, we some time don't get home until 8:30 PM. Of course, after the game, or scrimmage, or practice, this 13 years old boy needs to be fed, and I have to whip up something quick and light for us to eat.

Shrimp and Vegetable Wraps
Gather your ingredients:
  • 2 small rolls of clear noodles--soaked in water until tender, and then drained
  • 1 small jicama--peeled off the skin, and sliced into bite size cubes, or celery stalks for crunch, or water chestnuts
  • 1 small tomato--cut into cubes
  • 1 small onion--cut into cubes
  • half of red/orange/yellow sweet peppers--cut into cubes
  • 1 head lettuce--washed and removed each leaf carefully to keep them whole
  • 15-20 shrimps--shelled and cut into bite sizes
Jicama, Shrimps, Noodles, and Vegetables
Put Them Together:
  •  In a small pot/pan, heat up 1 and 1/2 tablespoons of oil
  •  Add your tomatoes and onion pieces
  • Seasoned with salt and black pepper to sweat them out, which creates a nice sauce for your dish
  • Add your shrimp, jicama, sweet pepper pieces after the tomato and onion rendered
  • Stir fried until your shrimps are cooked, and vegetables are tendered, about 8 to 10 minutes
  • Turn off the heat, and add your noodles
  • Mix all ingredients
  • Add salt and pepper to fit your taste
  • Spoon these mixture onto lettuce leaves to serve
  • Top with cilantro if you have them
This meal is light, easy, and quick to make. You can always substitute vegetables and shrimps for what you have in the refrigerator. I just use what I already have in the house to make my meals, as it is the best way to keep my finance in tact.

Enjoy!

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