4 Serves
25 Mins
Heat the chicken broth in a skillet over medium-high heat and add the minced garlic.
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Vitamin E
1 mg / 15 mgVitamin K
106 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
162 µg / 400 µgCalcium
188 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
500 mg / 4,700 mgSodium
457 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Add the shrimp to the skillet and cook until they turn pink and opaque, which should take about 3 to 5 minutes.
Remove the shrimp from the pan using a slotted spoon and set them aside to cool completely.
Add the white vinegar to the remaining liquid in the skillet and simmer until the sauce has reduced to about one-third of its original volume.
Once the shrimp are cool, remove the tails and chop the meat coarsely.
In a medium bowl, combine the chopped shrimp with the reduced pan juices, diced cucumber, fresh dill, lemon juice, and salt and pepper to taste.
Spoon the shrimp mixture into the lettuce leaves, top with a sprinkle of white cheese, and serve immediately.
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