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Mandarin Orange Rice And Shrimp Lettuce Wraps

Source: USA Rice Federation
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  6 servings
1 11-ounce can mandarin oranges, drained, juice reserved
1 tablespoon vegetable oil, divided
1 teaspoon salt
1 cup U.S. jasmine or long grain white rice
2 tablespoons bottled Thai sweet chili sauce plus additional for topping
1 pound medium shrimp, peeled and deveined
12 whole large leaves, bibb or iceberg lettuce
1 cup matchstick cut or shredded carrots
Mandarin Orange Rice And Shrimp Lettuce Wraps Recipe at
Combine reserved mandarin orange juice with enough water to equal 2 cups liquid. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat. Stir in rice; cover and reduce heat to simmer. Cook 15 minutes or until liquid is absorbed. Stir mandarin oranges and sweet chili sauce into cooked rice. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and saut� just until cooked through, about 4-5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 190
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 520mg
% Cal. from Fat: 19%
Cholesterol: 115mg
Protein: 17g
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