Apr 9, 2015 3 min read

After a hectic week, Mike and I needed a quiet night.

Between a flu-ridden household and the day-to-day things that even sick adults must get done, we were both worn down and worn out.

By the time Friday rolled around, we were both a bit relieved to have an empty house so we could put our long week to an end, and go to bed early. Neither of us felt like cooking, but we felt like going out to dinner even less. We brainstormed via text message while I was at work, trying to figure out what we had, might need and could throw together with minimal effort.

Since we both are continuing to try to eat better (perhaps the longest a January resolution has stuck for me in a while), we didn’t want to go with a frozen food that just needed baked. We also had to account for being Catholic on a Friday during Lent.

With all that in mind, we settled on lettuce wraps.

Let me pause a second to tell you how incredibly fortunate I am. I have a wonderful partner who eats as adventurously as I do, and has some really grade-A cooking chops. Our date nights almost always consist of finding something delicious to cook at home, and spending our time together listening to music, having a glass of wine and leisurely preparing our meal.

It’s something I’ve always loved to do, and I very much appreciate that I have someone who is willing to spend the time doing it with me.

While cooking together is usually a longer process, Friday took us no time at all. While I peeled, deveined, seasoned and sautéed shrimp, Mike made the slaw that went into the wraps. We had everything ready to go and were settled in and eating within 20 minutes. It was the perfect end to a long week, and a recipe that could be easy changed up by using a different protein.

It’s something we both know the three kiddos will love, but that Friday, we were glad to only have to cook for two.

Jennifer Harr is the Herald-Standard’s managing editor, news. Contact her at jharr@heraldstandard.com or follow her on Twitter @HSJenHarr.

Shrimp Lettuce Wraps

3/4 pound raw shrimp, peeled and deveined

1 small head lettuce with pliable leaves

1 bag slaw mix

1 sweet pepper, cut into matchsticks

2 scallions, thinly chopped

1/4 cup chopped cashews

Bottled Thai chili sauce or ginger dressing

Rice wine vinegar

Sesame oil

Salt and pepper

Dry the shrimp and season them with salt and pepper. Cook the shrimp on both sides until just done (1-2 minute per side) over medium high heat in a non-stick skillet.

Toss them with a couple of tablespoons of either the chili sauce or the ginger dressing and set aside.

These could be made in advance, and refrigerated.

Mix the slaw, scallion and pepper together, and season it with several hearty splashes of the rice wine vinegar, and a small drizzle of sesame oil.

Be careful not to use too much of the sesame oil, as it can become overpowering. Toss to combine, and check the flavor, adding salt and pepper if needed. We added some red pepper flakes to is, but they aren’t necessary if you don’t like heat. Rinse the lettuce leaves and dry them well. Fill the lettuce cups up with slaw and shrimp, cutting them in half if necessary.

Top with cashews and serve.