Friday, May 31, 2013

Lunch Week 18: Shrimp and Crab Salad in Lettuce Cups

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Shrimp and Crab Salad in Lettuce Cups
A light lunch this week due to the hot weather. First, I made the shallot vinaigrette and let sit on the side. While that settled, I sauteed some shrimp in garlic and oil. I set that aside to cool while I prepped the other ingredients. I chopped up some small sweet peppers and washed the leaves of small romaine lettuce to form the cups. Lastly, I opened up a can of lump crab meat. In a large bowl, I combined the peppers, shrimp, and crab meat. I tossed it lightly with the vinaigrette and let sit overnight. Then I scooped it into the lettuce leaves. Some diced avocado would have worked really nicely in this dish but it was too expensive so I left it out.

Didn't I say this was simple?

Recipe below courtesy of Bon Appetit

Simone's Shallot Vinaigrette
Makes 1 cup
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine. Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

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