Super easy and quick, these sweet and sour shrimp make a great light lunch wrapped in lettuce leaves. Who knew lettuce could be so filling?
We’ve all seen the lettuce wraps that are floating around Pinterest. They look really inviting, and really healthy. I’ve been meaning to try them for a while now, but I’ve been suspicious about their “filling” ability. I mean, we’re talking lettuce. Anyway, I’m glad I tried them. They are surprisingly filling, but of course that does depend on what you put in them. If you fill them with more lettuce they might not be. Now, I wouldn’t want these on their own for my main meal of the day, that might leave me wondering if there is any popcorn in the cupboard. They would make a great lunch as is, but for dinner I’d go for some basmati or jasmine rice on the side.
Now as regards the filling (as in the stuff inside, not how full it makes you. I’m using this word too much today). One thing I am going to try more of this year is cooking with seafood and fish. I don’t know why I don’t already. It’s not like we have a shortage of it here in Greece. So I thought I might try the lettuce wraps with a shrimp filling. And since I’m working on a series of vinegar recipes for sponsored posts over on the Greek side, I went for a sweet and sour sauce for my shrimp. I did however switch the white wine vinegar which you might normally find in sweet & sour, with balsamic. A balsamic with thyme honey in particular. The result was a lovely depth of flavour, and I’m glad I tried it. I hope you will too!