Shrimp Roll-Ups + Peanut Sauce {It’s too darn HOT to cook tonight! You with me…
Shrimp Roll-Ups + Peanut Sauce ??
{It’s too darn HOT ??? to cook tonight! You with me?!!!?} Makes about 4 servings
Ingredients:
1 cup carrots, cut into matchsticks
1 cup beet, and/or cucumber cut into matchsticks
1 cup sweet red bell pepper, sliced thin
2 cups cooked brown rice, or quinoa
1/4 cup peanuts, chopped
10 collard greens/leaves
1 lb. cooked shrimp, tails removed
Peanut Sauce:
1/3 cup creamy peanut butter
1/4 cup coconut aminos, liquid aminos, or reduced-sodium soy sauce
1/4 cup fresh lemon juice
1-2 fresh garlic cloves, minced
1/4 cup water, to thin the sauce
Instructions:
In a small bowl, whisk all the ingredients for the peanut sauce. Mix well to combine until the sauce has a smooth consistency.
Trim the stems of the collard leaves – don’t cut it completely off, but just cut it down so that it’s thin and pliable.
Arrange filling the collard leaf as follows: rice, peanut sauce, carrot, beet, cucumber, bell peppers, shrimp and a sprinkle of chopped peanuts.
Fold the ends in and roll from front to back, trying to keep everything in there nice and tight.
Cut the rolls in half using a sharp knife and serve with extra sauce on the side.
You can meal prep the rolls for about 2-3 days in advance and keep the refrigerated in air tight containers.
❤ Rachel
