January 20, 2020

From The Galley: Shrimp Salad Lettuce Wraps

From the galley at Our Boat House, shrimp salad lettuce wraps perfect for a picnic at the beach.

Shrimp Salad Lettuce Wraps


  • 1/2 cup mayonnaise
  • 3 ounces silken tofu (1/4 block)
  • 1/4 Cup Silk Unsweetened soy or almondmilk
  • 2 teaspoons dijon mustard
  • 1 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 tablespoon fresh ground black pepper
  • 3 tablespoons fresh dill
  • 2 pounds medium shrimp, cooked, deveined and chilled
  • 1/2 cup red onion, finely minced
  • 1 cup celery, finely minced
  • 2 heads butter lettuce
  • lemon slices, for garnish
  • additional fresh dill, for garnish

1. Using a mini-food processor or blender, combine mayonnaise, tofu, Silk, mustard, vinegar, salt, pepper and dill. Blend until smooth. Add an additional 1-2 tablespoons of Silk to thin dressing, if desired.

2. In a large bowl gently combine chilled shrimp, dressing, onions and celery.

3. Taste and adjust seasonings. Arrange lettuce leaves on a large platter and fill each leaf with 1/3 cup shrimp salad mixture.

4. Place lemon slices alongside. Garnish with extra dill and a grind of fresh black pepper. 

From The Galley:

Shrimp Salad Lettuce Wraps
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