One of the perks of working in the city is having the world at your fingertips on your lunch break. When the clock hits noon, I like to hit the street. Often, I’ll swing through the library or take a stroll through the 7th St Public Market. When it’s warm, I find a nice table in the shade and read while I eat, and when it’s cold, I saddle up next to the fireplace at Carribou. There’s a grocery store just a few blocks away, and I’ve found squeezing my shopping into my lunch break to be not only productive but surprisingly liberating.
Last week, on a lunch-break grocery shopping spree, I picked up ingredients for this shrimp and tomato bake. It’s a low-stress meal that can easily be made after work or prepared the day before. (I find that recipes using canned tomatoes taste even better when they’ve had time to sit.) Shrimp, tomatoes, and a bit of cheese–it’s a dish built for carbohydrates. I recommend a crusty bread or a twirly noodle.
