Recipe: Mandarin Orange Rice and Shrimp Lettuce Wraps

MANDARIN ORANGE RICE AND SHRIMP LETTUCE WRAPS

1 (11 ounce) can mandarin oranges, drained, juice reserved
Water
1 tablespoon vegetable oil, divided
1 teaspoon salt
1 cup U.S. jasmine or long grain white rice
2 tablespoons bottled Thai sweet chili sauce plus additional for topping
1 pound medium shrimp, peeled and deveined
FOR SERVING:
12 whole large leaves, bibb or iceberg lettuce
1 cup matchstick cut or shredded carrots

Combine reserved mandarin orange juice with enough water to equal 2 cups liquid. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat. Stir in rice; cover and reduce heat to simmer. Cook 15 minutes or until liquid is absorbed.

Stir mandarin oranges and sweet chili sauce into cooked rice.

Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and saute just until cooked through, about 4-5 minutes.

Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top.

"Rev Up Your Rice!" Recipe Contest Finalist- Patrice Hurd

Makes 6 servings
Source: USA Rice Federation