Think Outside the Bun

Lunch Ideas with Seafood

Put down the ketchup and stock up on lemons. It’s time to think of seafood for your luncheon sandwiches or salads!

We’re not talking the same old filet-o-fish type meals either; take a look and get inspired:

Lobster Roll

No mayonnaise on this…it’s butter, lemon juice, celery salt, and a light, bright and tasty slaw on top. See how it’s done here. And just so you know that WE now…lobster IS pricey, so feel free to sub in other seafood or fish to keep within your lunch budget.

Shrimp Po’boy

Spicy mayo, crispy lettuce, and some red onion make this a grand slam. Serve on yummy crusty bread and it doesn’t get much better – or easier – than this!

1 tablespoon butter
Mayo (or mix your own SPICY mayo using the hot sauce of your choice
8 ounces cooked shrimp meat
1 lemon
2 tablespoons celery salt
2 tablespoons ground oregano
1 tablespoon ground basil
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon black pepper
Split-top bun (like a brioche)

DIRECTIONS:

1. Melt butter

2. Toast the bun

3. Spread a small amount of mayonnaise on the bun

4. Fill with shrimp

5. Pour the butter on top of the rolls. Squeeze a lemon over it and add seasoning to taste (adapted from Vice.com)

Soft Shell Crab Sammie

Great for dinner the night before…the leftovers are to die for! (PS It had us at the “lemony ranch dressing!”) Click here to get the recipe

If you prefer salads for your lunch break, try these instead of the usual tuna fish on a slab of white bread:

Jambalaya Rice Salad

In traditional New Orleans style, all a little of this and a little of that for the perfect, cold Jambalaya treat!

Prepare long-grained rice according to package directions and let cool. While cooling, heat some oil in a skillet over medium heat. Add fully cooked diced ham (maybe andouille since we sell that) and some onion — cook and stir until onion is tender
Add a little garlic, oregano, thyme, and salt and cook and stir for 2 minutes. You can also add cayenne pepper and/or regular pepper to suit your taste. Remove from heat; stir in a little red wine vinegar.
Combine rice, onion, and andouille mixture with some peeled and deveined cooked shrimp, some chopped celery, and julienned green and red peppers. Refrigerate, covered, at least 2 hours. Add cherry tomatoes and toss.

Avocado Shrimp Salad

The smooth texture of the avocado mixes well with the crunch of the shrimp salad. Click Here for recipe

For more ideas and recipes on seafood salads, check out Taste of Home’s “36 Seafood Salads that we SERIOUSLY love!” by Camille Berry.