I bought Iceberg lettuce for the first time…like ever. I must admit, I was kind of embarrassed. I had a basket (I buy less if I carry it, as opposed to push it) full of vegetables and I was toting it around like, “Look at how healthy I am, suckers.” Ok, not really. But still…there was something about putting Iceberg in my basket that made me feel like I was doing something wrong. Like what about the mesculan mix or baby spinach, perhaps some arugula or what about the hydroponic stuff? I guess I feel like Iceberg is some kind of vegetable impostor…you’d buy it if you were “trying” to be healthy, but not actually eat it, and let it go limp in the back of the crisper drawer.
Anyway, this recipe helped me get over that. Because really, there isn’t a better lettuce for the buck, for wrapping up a bundle of goodness to shove into your mouth.
- fat of choice
- 1 schmedium (small-to-medium) eggplant, peeled & diced
- 8 ounces mushrooms, sliced
- 1 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1 lb shrimp, peeled, deveined and roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili garlic sauce
- 2 teaspoons coconut (or palm) sugar
- 2 tablespoons wheat-free, low sodium soy sauce (or coconut aminos)
- 3 green onions, minced
- handful cilantro, chopped
- 1 teaspoon sesame oil
- Iceberg lettuce for wrapping
In a large skillet, heat a few tablespoons of your fat of choice over medium heat. Saute the eggplant and mushrooms until soft. Add in the ginger, garlic, shrimp, vinegar, chili sauce, sugar and soy. Stir around until the shrimp have cooked through, about 5-7 minutes.
Turn the heat off. Stir in the green onions, cilantro and sesame oil.
Eat as is or serve in lettuce cups, if you’d like.