Mojito Shrimp & Arugula With Tomatoes, Crab & Avocado

With 100 degree temps in SLC and a moratorium on non-business travel thanks to skyrocketing fuel prices, The Gourmand Syndrome has been needing some serious reprieve from the heat. Enter this delicious shrimp dish, courtesy of the July 2007 issue of Sunset magazine, and J's own crab and veggie creation. The combo is so refreshing that if I close my eyes while eating it I can feel the sand of Miami Beach between my toes.

For us, this dish starts with a trip to Aquarius Fish Co., our local purveyors of fresh, quality fish. For about $25 we left with a pound of prawns and a container of Dungeness crab meat big enough to last us two days.

Clearly we aren't the only fans of Sunset's Mojito Shrimp concoction, as the recipe, including instructions for the mojito marinade, has been posted online.

As for J's Arugula with tomatoes, crab, and avocado:

3-4 Cups Unpacked Arugula
1 Pint Grape Tomatoes
1/2 Avocado
1/2 Pint Shelled Dungeness Crab Meat
2 Sprigs of Mint Leaves (Leaves Only)
Salt and Pepper to Taste
2 Teaspoons Extra Virgin Olive Oil

Makes two servings.


Finely slice the arugula and mint, and add to a bowl. Add one teaspoon olive oil, season with salt and pepper to taste, and mix well with your hands. Set aside.

Quarter the grape tomatoes and put them in a second bowl. Add one teaspoon of olive oil and lightly mix. Thinly slice the avocado.

Place a large biscuit cutter on a plate as a mold, stuff one half of the chopped arugula in the bottom, spread evenly. Add half the crab as the next layer, spread evenly. Next, add half the avocado and finally, one half of the quartered tomatoes. Gently press the layered ingredients and carefully remove the mold. Repeat with remaining ingredients for the second serving.

Pairs nicely with lawn chairs and some bubbly. Sunscreen optional.

- K

View Google Map for Aquarius Fish Company