Shrimp Stuffed Grape Leaves Recipe

Name: Shrimp Stuffed Grape Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 jarred grape leaves; 2 Tablespoons extra virgin olive oil; 6 cloves garlic, peeled and chopped; 1 1/2 teaspoons sambal ulek; 1 pound raw shrimp, peeled and deveined, tail removed; 2 Tablespoons fish sauce; 1 cup sweetened, flaked coconut; 6 radishes, minced; 8 scallions, chopped; 1/4 cup frech basil, chopped; 1 Tablespoon fresh lime juice; Sauce; 1 ripe mango; 3/4 cup fat-free mayonnaise

Servings: persons

20 jarred grape leaves
2 Tablespoons extra virgin olive oil
6 cloves garlic, peeled and chopped
1 1/2 teaspoons sambal ulek
1 pound raw shrimp, peeled and deveined, tail removed
2 Tablespoons fish sauce
1 cup sweetened, flaked coconut
6 radishes, minced
8 scallions, chopped
1/4 cup frech basil, chopped
1 Tablespoon fresh lime juice
Sauce
1 ripe mango
3/4 cup fat-free mayonnaise

1
Remove the grape leaves from the jar, unroll and separate them, and rinse them well under cold water. Leave them to soak while doing the rest of the preparation.
2
Heat the olive oil in a large skillet and saute the garlic for one minute. Add the sambal ulek and saute quickly until it bubbles, about 30 seconds. Add the shrimp and cook for three minutes, until they begin to turn pink. Stir in the fish sauce and coconut and continue cooking for 2 minutes longer, ntil the shrimp are tender. Remove from the heat.
3
Puree half of the shrimp mixture in a food processor. Coarsely chop the other half of he mixture. Stir both mixtures together with the basil and the lime juice.
4
Drain the grape leaves and pat dry. Place the first leaf on a flat surface. On the middle of the leaf place 1/2 teaspoon radish, 1 teaspoon green onion, and 1 rounded teaspoon shrimp mixture. Form this into a packet by folding each side of the leaf over the filling. Roll the blunt end of the leaf toward the pointed end until a packet is formed. Place this into a steamer basket. Repeat the process until all the leaves have been used. Put the basket on to steam over plain water for 10 minutes.
5
While the packets are steaming, prepare the sauce. Peel the mango and cut away all the fleah. Puree the flesh in a food processor. Remove the puree to a bowl andstir in the mayonnaise until thoroughly blended.
6
Serve warm, with sauce on the side.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 20 jarred grape leaves, 2 Tablespoons extra virgin olive oil, 6 cloves garlic, peeled and chopped, 1 1/2 teaspoons sambal ulek, and more.

Yes, Shrimp Stuffed Grape Leaves falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Stuffed Grape Leaves

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