"Leftovers" Green Shrimp Salad
I really am in "what's in the fridge and freezer and does it need to be there?" mode right now. So when it came to my final meal for this week, I was on the warpath.
I had leftover green cocktail sauce from NYE. I was making a new bread recipe to test out before things get crazy. I was buying a pound of shrimp for these imperial rolls that would probably only need about a quarter pound of shrimpies to complete.
It doesn't take a rocket scientist to figure it out: I was making shrimp salad sandwiches.
Planning!
This is pure Using Up Leftovers fun, so it was more about "what have I got?" and less about "what do I need?" I did, honestly, add "tuna?" to my shopping list because I did imagine a scenario in which I'd get to the grocery store and be able to buy only a quarter pound of shrimp for the imperial rolls. But my grocery store doesn't have a fish counter (I go further to Whole Foods if I really need to, like for the squid for my NYE risotto), so I had my doubts. Those doubts were well-founded; I left the grocery store with a pound of shrimp, and shrimp salad was "go."
Knowing that I'd be saving six slices of bread in the freezer for later, and would have six slices of bread to enjoy this week, I planned for this shrimp salad to work as three meals.
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand... all of them!
- green cocktail sauce
- shrimp
- mayo
- bread
Groceries I had to buy... none of them!
Total monies spent for the entire recipe: $0
Total monies spent for each of these 4 meals....
$0 per meal... it's all accounted for in the other recipes!
Cooking!
Also, there was barely any cooking involved, which is great for me because this weekend was a marathon of cooking. I strained the cocktail sauce so that the salad wouldn't be soupy. I chopped up the shrimp (using scissors, because I am a zen master?). Stirred it all up, then waited for the bread to be ready.
Done. See?
It's incredibly bright and fresh. It goes beautiful with the whole grain bread. I want more of it than I have in the fridge. Can I go back in time and make more cocktail sauce to complain about having too much of?
