So first, yes I have been super MIA. I went through a couple months of feeling sick while also trying to perform at work. Not the most fun. Something that I find so interesting is how little medicine cares about self care. Being sick is not an option, not performing is not an option. The irony being that we are surrounded by sick people. Regardless, pity party over because if nothing else, I refuse to not perform.
If you follow me on instagram, you have seen that I am loving playing with my new sous vide machine! Most things take FOREVER to sous vide, but not shrimp. Also, the sous vide makes it extra sweet and shrimpy (by which I mean taste like shrimp and not tiny). This was born out of how much my wallet was crying from buying spicy shrimp rolls at work. Literally, as I was pulling this dish together and had my spoon in the mayo, it was a light bulb moment where I knew Siggi’s would be the perfect substitute.
Spicy Siggi’s Shrimp Rolls
6 cooked large shrimp ( I sous vide mine 20 minutes at 140F but boiling works just fine)
1 tbsp Siggi’s 0% Plain Skyr
1 tsp sriracha
1/4 c quinoa (I used mixed red and white)
1/2 c water + pinch of salt
2 sheets seaweed
optional: soy sauce + sliced ginger
- Mix 1 tbsp Siggi’s 0% Plain Skyr and 1 tsp sriracha.
- Dice up cooked shrimp and add to the spicy Siggi’s sauce
- Cook quinoa using preferred method. I microwaved the 1/4 c quinoa and 1/2c water + pinch of salt in a glass container.
- Slice up avocado.
- Place sheet of seaweed on a sushi roller (saran wrap can make this less messy). Add 1/2 the quinoa started about 1/4 the way up from the bottom to a inch or two from the top.
- Make a row of spicy Siggi’s shrimp approximately 1/2 inch from the bottom of the quinoa. Make a row of the avocado right above.
- Roll! Rolling from the bottom up, roll so the quinoa on the bottom is now touching the quinoa just above the avocado. Squeeze gently to get everything to stick. Continue rolling a little at a time till you reach the top of the seaweed sheet.
- Repeat with remaining seaweed sheet
- Slice using either an extra sharp knife or serrated knife.
- Enjoy with extra spicy Siggi’s sauce and/or soy sauce!