The other day I decided to make what I call “Seaweed Wraps”. I was so proud of myself I was going to amp up my calcium, protein, zinc and iodine intake. The seaweed wraps were delicious on their own, but I decided to make a dipping sauce. I used soy sauce in the dipping recipe, afterwards I discovered soy sauce contains wheat. 😦
This taught me a few valuable lessons. I need to keep it simple – I didn’t really need the dipping sauce. I need to really read product labels, who would of thought there was wheat in soy sauce. I need to cut back on processed foods this includes sauces and spice blends.
Wheat is very sneaky it hides in things such as: condiments (ketchup, mustard, Worcestershire sauce), beverages (wine, beer), and spice blends. Spelt is another product that I have consumed and it also contains wheat, even though sometimes it is touted as a gluten-free flour. Anyway it’s not the end of the world – you live and you learn. Check out the recipe below – I enjoyed it! No recipe for the dipping sauce though.
Thaw the salad shrimp. Remove shells and cartilage from the crab claw meat. Rough chop the shrimp and gently mix with the crab meat. Add the seasoning to the crab/shrimp mixture and set aside.
Cut the Nori sheets in half lengthwise. Layer a small amount of the vegetables in the middle of each half sheet. Add 1 1/2 tablespoons of the crab/shrimp mixture on top of the layered vegetables. Roll each sheet enclosing the ingredients and tie off with green onions to secure the wraps. Please make this recipe your own. Substitute the ingredients for your favorites and add seasonings that delight your taste buds!