We normally have Shellfish Night on Saturday, since I almost always get oysters and/or mussels, scallops, or clams at the farmer’s market.
But last Friday I decided to mix it up and I got some shrimp and Dungeness crab (both wild caught) from Whole Foods Market.
For a highly nutritious dinner that has almost zero prep, this is your boy. The shrimp comes cleaned, deveined and boiled and the crab is cleaned, cooked and cracked. All you have to do is plate it.
I bought some premixed Whole Foods cocktail sauce (ketchup, horseradish, and honey) to go with the shrimp. And I melted some Kerrygold grass-fed butter to go with the crab.
Shrimp, crab, and grass-fed butter are all very high in vitamin D, which is critical for building and maintaining strong bones and teeth. Vitamin D also protects against cancer and multiple sclerosis. Source
I served the shellfish with a simple salad. First I chopped up some tomato (from my back yard), cucumber (from Whole Foods — organic and local), and some avocado (organic, from a local farm).
Then I made a bed of pea tendrils (from a local organic farm) and ladled the tomato, cucumber and avocado mix on that. Sprinkle with mixed sprouts (from a local organic farm — the same guy I get my pea tendrils from; he also gives me my shot of wheat grass every Saturday morning) and douse with (premade) homemade vinaigrette. A very easy salad.
Everything was delicious!