As you recall, I whipped up this shrimp dish when I was tired and hungry and in dire need of food ASAP. Well, faced with an open bag of frozen shrimp, I put together these two other variations during the last couple of nights to use up said bag.
I got home from the gym last night, exhausted, but in a good way! I managed to do 6.5 miles in about 77 minutes; intervals of running at 6.1 and walking at 3.7. And I watched 1.5 episodes of The Real Housewives of NJ while I did it; oh my, these ladies are cray cray. Anyone else watching this guilty pleasure?
After heading home and showering up, I wanted food STAT.
Enter Thai Shrimp Stir Fry
This was savory, crunchy, spicy and delicious. I often crave salt after a long run, so this was perfect!
- 1 serving (18 shrimp) of cooked, frozen, tails off shrimp
- 1/2 Whole Foods frozen 365 Asian Stirfry Vegetables
- 1/4 cup vegetable broth
- 1 tbs green curry paste; I like Thai Kitchen brand
- several thin slices of Fresh Ginger (love this!) – powdered would work too
- 1 clove of garlic, diced
- 1 healthy squeeze of Lemongrass from Gourmet Garden (or use a bit of lemon zest)
- 1 tbs Lite Soy Sauce
- Sprinkle of chopped peanuts (I prefer unsalted peanuts in cooking)
Set a small nonstick saute pan over medium heat. Add frozen shrimp (no need to thaw, as they are going to be warmed) and veggies to pan. Let shrimp and veggies warm through (they may release liquid from being frozen, simply drain that off). Once shrimp & veg are warm through, add vegetable broth and seasonings. Give everything a stir (so that the curry paste breaks down into the sauce and melds flavors). Give it a taste; you may want to add more soy sauce or some Asian hot sauce or a bit more ginger here. Adjust your seasonings and let cook together another minute or two. Plate your feast and sprinkle with chopped peanuts (which MAKE this dish, trust me). This would be delightful over soba noodles or jasmine rice;. (I often skip the starch in favor of more vegetables and fat; pass the peanuts please). Serves 1 hungry Salad. If served with a starch, this could feed two.
My next invention for using frozen shrimp was also born out of hunger and exhaustion. Friday nite, I had walked home from work after stopping multiple times to do various errands; I arrived home loaded down with carrier bags and a growling stomach.
Thank goodness Shrimp Dijon was only minutes away….
- 1 serving (18 shrimp) of cooked, frozen, tails off shrimp
- Cooking spray
- 1 clove of garlic
- 1/2 red onion, sliced
- 1/2 8oz container white button mushrooms, sliced
- 1/4 cup vegetable broth (optional)
- 1 tbs capers
- Seasonings: 1-2 tbs Dijon mustard, 1-2 tbs lemon juice, 3-4 tbs Parmesan cheese,
Set a small nonstick saute pan over medium heat. Add frozen shrimp (no need to thaw, as they are going to be warmed). Let shrimp warm through (they may release liquid from being frozen, simply drain that off). Add a squeeze of cooking spray, and add garlic, onions and mushrooms to the pan. Sprinkle liberally with salt & pepper. Let the vegetables and shrimp cook down together. The vegetables may release enough liquid, but if you like, you can add a bit more vegetable broth. Once the vegetables are soft, add capers, Dijon mustard, lemon juice and parmesan cheese. Combine thoroughly so that the Dijon breaks down into the sauce and the parmesan doesn’t get clumpy. Give the broth a taste here; you may want a bit more mustard or lemon juice; I would also add another generous sprinkle of black pepper here (the capers and cheese add quite a bit of salt, so taste before adding any additional salt). I served this over simple steamed spinach (see recipe below). (Clearly in the picture above everything is mixed deliciously together). This would be great s served over a wild grain medley.
- 1/2 bag frozen chopped spinach
- 1/4 c vegetable broth
- S + P, garlic powder
- pinch of nutmeg
In a sauce pan, combine frozen spinach and vegetable broth; let the spinach thaw and warm through to let the water cook off. Take the hot spinach off the heat, and mix in a sprinkle of salt, black pepper, garlic powder and just a pinch of nutmeg. I always add just a tiny bit of nutmeg to my spinach dishes; I think it enhances the flavor. Pour your Shrimp Dijon over the spinach and feast.
(For ease of three shrimp recipes in one post; here is last weeks’ Mediterranean Shrimp recipe re-posted)
- 1 serving (18 shrimp) of cooked, frozen, tails off shrimp (if you have fresh – have at it)
- 1/4 cup of vegetable broth
- 3 medium white button mushrooms sliced
- 6 Italian black olives**
- Salt, Pepper, Garlic Gold (to taste)
- Edited to add: a healthy squeeze of lemon juice
- 1 tsp butter
- 1 tbs Parmesan Cheese
- 2-4 fresh basil leaves
Set a small saute pan over medium heat. Add frozen shrimp (no need to thaw, as they are going to be warmed). Let shrimp warm through (they may release liquid from being frozen, simply drain that off). Once shrimp are warm through, add vegetable broth, mushrooms, black olives, garlic, salt & pepper and lemon juice. Let everything cook down together (about 5 minutes). Add butter and parmesan cheese and give everything a good stir; the sauce should be thickening up a bit after a minute or two. Just before serving, add fresh basil, toss and remove from heat. This would be delicious served over whole wheat pasta.
**When I refer to “Italian Black Olives” I am referring to Pastene Oil-Cured Olives. These are typically quite salty, so either rinse first or control other salt in the recipe.
So there you have it, three very different twists on how to use a bag of frozen shrimp! All three recipes used very little fat or sugar but added a ton of vegetables. Can’t beat that.
This morning, I got outside to run for the first time in a while (since the humidity has had me dreadmilling it) I did out 4.75 miles around the river. It was beautiful! I walked about 2.25 out and ran 2.25 back with some cool down time in there. It was lovely, running goes by so much quicker outside!
See you later on friends!