Shrimp-stuffed lettuce wraps with yogurt sauce

Step 1/4

• 2 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

• 1 cucumber
• 10 radishes
• 5 green onions
• 250 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

• 300 g bay shrimp

Fill lettuce leaves with the cucumber-cheese mixture and add a few bay shrimp.

Step 4/4

• 2 cloves garlic
• 15 g parsley
• 1 lemon (juice)
• 200 g yogurt
• 4 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!