Shrimp and Peanut Sauce Crispbreads
This tasty crispbread brings all the flavor of toasted sesame seeds and pure sea salt, simply without the gluten! They contain no lactose ingredients, 60 calories per slice, and are Non-GMO Project verified. Make them your go-to-choice for a smart and satisfying snack!
Made with:
Gluten Free Sesame & Sea Salt
Ingredients
2 TEASPOONS PREFERRED VEGETABLE OIL
1 GARLIC CLOVE, MINCED OR PRESSED
½ CUP WATER
¼ CUP CREAMY NO-STIR PEANUT BUTTER
2 TABLESPOONS GLUTEN-FREE HOISIN SAUCE
1½ TEASPOONS SUGAR
16 LARGE (20/25 COUNT) SHRIMP, PEELED AND DEVEINED
8 GLUTEN FREE SESAME & SEA SALT WASAⓇ
8 SMALL ROMAINE LEAVES
1 MEDIUM CARROT, CUT INTO MATCHSTICKS
LEAVES FROM 4 SPRIGS MINT
16 SPRIGS CILANTRO
2 GREEN ONIONS, FINELY CHOPPED
How to:
0.
In a small saucepan heat oil over medium heat. Add garlic and saute until fragrant, 1-2 minutes. Stir in water, peanut butter, hoisin, and sugar. Cook, stirring occasionally, until thickened, about 5 minutes. Set aside.
1.
Bring a large saucepan of well-salted water to a boil. Fill a large bowl with ice water. Add shrimp to boiling water and cook until bright pink and cooked through, 2-3 minutes. Drain well and transfer shrimp to ice water to cool.
2.
When shrimp are cold, drain well and pat dry. Spread 1 tablespoon peanut sauce on each Wasa and top with 1 romaine leaf, some carrot matchsticks, mint leaves, 2 cilantro sprigs, and 2 shrimp. Sprinkle with green onion.
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