Those Hot Summer Nights

It won't be long before all those folks that were just complaining about snow and freezing temps a few months ago are now whining it's too hot and they are melting. But not me. Nope. I refuse to complain about the heat. Even though I am hot blooded by nature and sweat like a Democrat at at GOP party, you will never hear me say it's too hot, or  wish it could cool down. However, I do have to find ways around the heat when I can.

When the temps get to a point where at dinner time, it's still 98 degrees with 110% humidity, nobody in our house wants to eat. A common phrase you will hear in our house during the summer is "It's just too hot to eat right now." But that's not a complaint. It's an observation. So many nights during those dog days supper gets postponed until later in the evening; which is fine, but means we need something a little lighter. One because who wants really heavy food when it's so hot and two, because we don't want a huge meal only a couple hours before bedtime.

When those nights hit, I turn to things like salads and lettuce wraps...a lot. They fill us up, are cool, refreshing and satisfying, but still light too. These are sure to make an appearance on our summer time dinner table again and again. They are so easy to make, have amazing flavor and put some of our favorites things into one hands friendly dish. Oh, and if you're having a party, your guests would go ga-ga for these too! Plus they can be super budget friendly, stretching both seafood and veggies a long way!

I can't wait until it's so hot outside. It's my favorite time of year. I love being in the sunshine, or laying in the pool, or enjoying the heat from inside my nice and cool air conditioned house!

Spicy Shrimp and Noodle Lettuce Wraps

1 (12 oz.) bag small frozen shrimp (deveined and tail off), thawed

2 TBS sriracha sauce

2 TBS olive oil

4 large garlic cloves, minced

Salt to taste

1 package Pork Ramen Noodles

Green Leaf Lettuce, cleaned and separated

1 red bell pepper, diced

3 large carrots, julienned

3 green onions, chopped

4 large radishes, thinly sliced

2-3 TBS soy sauce

In a large plastic storage bag, combine shrimp, sriracha, oil, garlic and salt. Toss to combine. Chill in fridge for several hours before cooking. Cook Ramen noodles according to package directions, drain and allow to cool. Once cool, mix with soy sauce in medium bowl and stir to separate noodles. Set aside. Heat a large skillet over high heat. Add shrimp and cook on both sides, until golden brown, about 5-7 minutes.To build wraps, place some Ramen noodles on lettuce leaf. Add veggies and then shrimp. Serve with extra sriracha and soy on side.

Shared on The Country Cook May 22, 2015