Ridiculously Easy Buffalo Shrimp Salad
|January 15, 2013||Posted by Christine Fischer under Everyday Meals|
Sometimes I can be really, embarrassingly, offensively lazy.
Like when it takes me a week to put away my laundry. Or when I cut open a tube of Crest for a few extra morsels of toothpaste, even though I live down the block from a Duane Reade. And the times I take my plates and utensils out of the dishwasher as I need them rather than just unload the whole thing because LIFE IS HARD.
Yeah, it can get pretty pathetic.
But even when I feel totally unmotivated to cook something up for you lovely readers, I still try to find the willpower to get my ish together and give you something great. And since at one time or another we’ve all been guilty of being an unapologetic sloth, here’s a super nutritious meal you can whip up with barely a modicum of effort. Seriously, even if you can’t find the energy to brush your hair, you can manage this Buffalo Shrimp Salad.
What makes this dish amazing is that it requires no heating – no stove, no oven, no microwave, nadaaa. Served cold with fresh ingredients, this is a meal you can rely on when you are at your most pitiful.
I started by purchasing some pre-cooked shrimp (refrigerated, not frozen) and some washed & chopped lettuce from my local grocer. Next, a combination of buffalo sauce, low-fat blue cheese dressing, and some blue cheese crumbles provided all the flavor & spice I needed without opening my cabinets. Finally, adding in diced celery, carrots, and tomato gave my salad a major boost of Vitamins A & C without adding empty calories.
The perfect no-fuss dish, you’ll be out of the kitchen and back to your Housewives marathon in under 10 minutes – Need I say more?
Nope, didn’t think so!
- 1 lb Pre-Cooked Jumbo Shrimp
- 3 – 4 cups Lettuce
- ¼ cup Buffalo Sauce
- 3 tbsps Low-Fat Blue Cheese Dressing
- ¼ cup Blue Cheese Crumbles
- ½ cup Diced Celery
- ½ cup Diced Tomatoes
- ½ cup Diced Carrots
- 1 tsp Coarse Black Peppercorn – approx. (optional)
- On cutting board, dice celery, tomato, and carrots, then set aside. If necessary, also wash and chop lettuce.
- Chop shrimp into 2 -3 pieces/shrimp, discarding of tail. In medium sized bowl, toss shrimp pieces with buffalo sauce until well coated. Next, add in celery, tomatoes, and carrots, combining well. Finally, add blue cheese dressing, stirring thoroughly.
- Pour shrimp mixture over large plate of lettuce. Top with blue cheese crumbles and sprinkle with pepper, then serve.