Wednesday, June 22, 2011

Midweek eats: The ‘no time to cook’ edition

As much as I love to spend hours experimenting in the kitchen, sometimes life happens and I just don’t have the time. I know so many of us face this dilemma, between work, school, kids, spouses, the gym (ha!) and every other miscellaneous thing that enters our stratosphere, so I thought I would share one of my go-to meals that I like to make on those nights I get home way too late and my tummy is growling.

Here is what I whipped up last night in about 20 minutes…

Spicy shrimp in a white wine butter sauce over Jasmine rice and a mixed green salad.
First I should mention that I always keep frozen shrimp on hand. It thaws out quickly and it’s super versatile. I typically get the Jumbo or Large; Frozen-Raw-deveined (either tail-on or off which ever is available), that way all you have to do is pull out what you need and defrost under cold running water and not have to worry shelling or deveining—a big time saver… and it’s totally budget friendly, only about $8 for a 1lb bag at Walmart.

Here’s a quick breakdown of the meal:

Spicy Shrimp in a white wine butter sauce over Jasmine rice:  Go ahead and put your rice on while you wait for your shrimp to defrost- I personally love my rice cooker, but the stove top works just as well. Season your shrimp to taste- salt, pepper, cayenne, a touch of red pepper flakes for an extra kick… and whatever other spice tickles your taste buds.  Add a couple of tablespoons of unsalted butter to a hot pan and then add a couple cloves of minced garlic (the more the merrier). Once the garlic is fragrant, drop your shrimp in and let cook for a few minutes. Add about a ½ cup of white wine (I used some Pinot Grigio that I already had open in the fridge—don’t forget to pour a glass for the cook!) and a splash of stock (I used chicken stock since it was already open, but veggie stock or seafood stock works too—use what you have on hand). Let the shrimp finish cooking and let the sauce cook down just a tad (about 5-6 minutes depending on the size of your shrimp). Once the shrimp is done add 1 more tablespoon of unsalted butter and some fresh chopped parsley (if you have it on hand). Remember to taste—adjust seasonings as needed. Serve the Shrimp and white wine butter sauce over the rice.

Mixed Green Salad- Use what you have on hand! Some kind of greens, tomatoes, cucumber, onion, bell pepper, maybe some cheese—raid your fridge! Make a simple homemade vinaigrette to go with it—just add 2 parts oil to 1 part vinegar (I like Gourmet Salad Vinegar by Heinz) and whatever spices and herbs you enjoy—garlic, parsley, dill, salt, pepper, paprika, onion powder—shake it up and enjoy over your salad.

Life gets busy sometimes, but you gotta eat… so make it something yummy!

Bon Appetite!

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Thanks for reading!


Pam said...

Sounds like the perfect dinner to me!

Chef Michelle said...

Thanks for reading Pam! You should def try it soon! :-)

Dream of cakes said...

Delicious meal! Thanks for sharing.

Chef Michelle said...

Thanks for reading Eftycha! Glad you enjoyed it! :-)