GAP: “grab a PINT” Spicy Shrimp Rolls

Back in my single days I went on a cruise with my friend Sara and I won a bikini contest. Now given I was one of a few 20 somethings on a ship of over 60 somethings, I had a pretty good chance. I’ll have to dig out that picture and show you guys some day. But you know what? I think my 45 year old body could beat my 24 year old body any day. Sure I was thin then, I worked out, but I ate junk, junk, junk. Fast forward to today and I workout harder and quite a bit more safely than I did when I was younger.  There’s better science behind it all now a days than there was back in the 80’s.  I also eat so much better, doing my best to put quality calories in my body.  I am NOT perfect by any means, nor am I an elitist about it all- I can’t always afford organic pastured beef or free-roaming chickens. I do my best. And there are a few poor choices I make, like an occasional ice cream or bowl of popcorn with the kids, amongst some others (many others.) Anyway my best strategy for staying on track is to be prepared and these PINTs are helping.

The concept behind PINTs is to create small, healthy snacks/meals that can be grabbed for on the go eating.  I fail most of the time when I am running errands, my blood sugar dumps, and I end up in a drive-thru trying to make the best Paleo choice I can, spending way too much money, and feeling like crud after I eat the “best choice.”  These PINTs are designed to be Paleo/Primal with a good balance of protein and carbs, can be eaten cold, and can be eaten with my fingers, small toothpick, or fork.  I also fill another pint Mason jar with iced water and a sprig of mint, or a lemon wedge to prevent me from spending more money on Starbucks or a kombucha (a new favorite of mine.)

Do yourself a favor- GAP and Go!

GAP: "grab a PINT" Spicy Shrimp Rolls
Author: 
Recipe type: Snack, Paleo, Shrimp
Prep time: 
Total time: 
Serves: 2
 
This GAP is a Spicy Shrimp Roll that takes about 10 minutes to put together for a great sushi-like treat on-the-go.
Ingredients
  • one 4 ounce can wild tiny shrimp, drained
  • 1 Tbls. mayonnaise
  • 1 Tbls. cilantro, chopped and a few leaves for garnish
  • 1 tsp. sriracha hot sauce
  • one 9 inch cucumber, peeled
  • toasted sesame seed for garnish, optional
  • pickled ginger, optional but delicious
  • one small can mandarin oranges drained
  • 6 grease-proof large cupcake liners
  • 2 grease-proof mini cupcake liners
  • 2 pint size Mason jars
Instructions
  1. In a small bowl mix shrimp, mayonnaise, sriracha, and cilantro.
  2. Cut cucumber in half lengthwise and using a small spoon scrape out seeds leaving a well. Save one half for another use or my Egg Salad Boats.
  3. Fill the cucumber well with the shrimp mixture, pressing firmly.
  4. Sprinkle with sesame seed.
  5. Cut the cucumber into 4 equal parts and garnish each with a cilantro leaf if desired. Place each Spicy Shrimp Roll in a large cupcake liner.
  6. Divide the mandarin oranges between two large cupcake liners.
  7. Place a bit of pickled ginger in each of the mini cupcake liners.
  8. Place one mandarin portion at the bottom of each PINT jar. Top with two Shrimp Roll portions being sure to give each jar a pickled ginger cup.
  9. Don't forget a PINT of water, iced tea, or another favorite beverage.
Notes
If you need a paper plate, rubber band one plus a napkin around your PINTs. Now you are really ready for on-the-go snacking! And don't forget a tiny toothpick or fork for your oranges.

For more PINTs, go here. I like to carry my PINTs in a single neoprene wine bag.  My kids carry their Mason Jar Meal lunches to school in a double neoprene wine bag.  Like this one.

Another way BRK is Keepin’ it Glassy 

8 Comments

  1. Jessica
    Posted September 28, 2012 at 11:46 AM | Permalink

    I so love this idea! How often do you make these GAPs? Could you vacuum seal them so they keep longer? I really want to do this!

    • Robin Sue
      Posted September 28, 2012 at 1:30 PM | Permalink

      HI Jessica,
      No I don’t vacuum seal these, my plan is to start making 2 different ones, say on a Sunday night, then we have snacks for Mon and Tues. then make some more on Wed- they don’t take very long to make. Some will last longer than others but I try to use them up within 3 days to enjoy the freshness. I’ll keep adding some on here so that we will all have plenty of snack ideas.
      Thanks,
      Robin

  2. Posted September 28, 2012 at 1:43 PM | Permalink

    This sounds delish – I’m wondering if I could use cooked large sized shrimp, chop them up roughly, and make a large batch of this as an appetizer for a group? This is a healthy, filling, otherwise easy option! I may have to give this a go just to see the results.

    • Robin Sue
      Posted September 28, 2012 at 2:01 PM | Permalink

      Heather- yes that would work fine! You can even go up or down on the heat depending on the group.
      Cheers!
      Robin

  3. Posted September 29, 2012 at 8:21 AM | Permalink

    I need to adopt a diet closer to yours – awaiting bikini shot 🙂

    • Robin Sue
      Posted September 29, 2012 at 8:27 AM | Permalink

      You always give me a good giggle!

  4. AmyS
    Posted September 29, 2012 at 11:27 PM | Permalink

    I was just saying that I could make some sushi inspired MJM’s. I would probably sprinkle some nori rice seasoning in the bottom of a half pint jar, smash a layer of sushi rice in there, layer in some sushi style protein (I like the looks of this shrimp), add another layer of rice, and top it off with a sprinkle of nori rice seasoning. If I add some pickled ginger and a bit of miso paste in a muffin cup, all will truly be right with the world.

    I have just started making MJMs. They are revolutionizing our kitchen. I have four teenagers still at home, and they are always eating! Constantly EATING! Haha! I have worked full time for the last five years (a grad student for much of that) and my kids have been on their own to make a lot of their meals. Needless to say, the quality of food around here has been wanting. And they are always complaining that there is “no food” in the house (even though I can find plenty of things to whip up in a hurry). I think their complaint has more to do with needing more metaphorical hugs and kisses from mom. Anyhoo…

    Since I’ve been making MJMs, the kids haven’t complained a bit. They are excited to see and try my new creations. And, best of all, they aren’t eating as much as before. like you said, their portions are naturally controlled and they don’t even notice. So long mixing-bowl-full-of-cereal-midnight-snack! Now there are 12 ready-to-eat single-servings of lightly-sweetened rice pudding in the fridge! And the kids are happy to eat just one at a time! I almost can’t believe it!

    • Robin Sue
      Posted September 30, 2012 at 10:33 AM | Permalink

      Amy
      My kids are always hungry too and complain there is never enough food, i’s really they don’t want to eat healthy all the time. The MJM’s keep them on track. I was thinking of sushi bowls too, but making them paleo with layers of sushi goodness too. I’ll post when I get around to it. That cereal at night was killing us too, they would hardly eat dinner then turn to the cereal. I haven’t bought cereal in 18 months just for that reason, now they have to turn to healthier choices.
      cheers!
      Robin

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