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Shrimp-stuffed lettuce wraps with yogurt sauce
Ingredients
Utensils
spoon, vegetable peeler, bowl, cutting board, knife, citrus press, small bowl
How-To Videos
How to clean, dry, and store salad
How to prepare garlic
3 easy ways to juice a lemon
Nutrition per serving
Step 1/ 4
- 1 romaine hearts
Pluck leaves from romaine hearts one at a time, then clean and dry. Transfer lettuce leaves onto a plate, opening facing upwards.
Step 2/ 4
- ½ cucumber
- 5 radishes
- 2½ green onions
- 125 g cottage cheese
- salt
- pepper
- spoon
- vegetable peeler
- bowl
- cutting board
- knife
Peel and halve cucumber and scrape out the seeds with a spoon. Then, quarter the halves and cut them into small pieces. Clean radishes and green onions, then cut both into thin rings. In a bowl, mix the cucumber, green onions, and radish with cottage cheese. Season to taste with salt and pepper.
Step 3/ 4
- 150 g bay shrimp
Fill lettuce leaves with the cucumber-cheese mixture and add a few bay shrimp.
Step 4/ 4
- 1 cloves garlic
- 7½ g parsley
- ½ lemon (juice)
- 100 g yogurt
- 2 tbsp tahini
- salt
- pepper
- citrus press
- cutting board
- knife
- small bowl
Peel and mince garlic. Wash parsley, shake dry, and finely chop. Juice lemon. In a small bowl, mix yogurt with tahini, garlic, and parsley. Pour on individual wraps. Season to taste with salt, pepper, and lemon juice. Enjoy!
Enjoy your meal!
Tags
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