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No time for food shopping during this busy season? Keep frozen shrimp, a bottle of tomato salsa, rice and frozen broccoli on hand for a no-fuss dinner.

Keep frozen shrimp, a bottle of tomato salsa, rice and frozen broccoli on hand for a no-fuss dinner. I prefer mild salsa in this recipe. If you like more fire, use a medium or hot salsa.

I like to keep pine nuts on hand to add extra zip to recipes. Store them in the refrigerator or freezer.

Most of the shrimp we buy is frozen and then defrosted for sale. Ask for shrimp that is still frozen in the seafood department, or go to the freezer case for the shrimp. I always keep some on hand for quick dinners.

If you have parsley or cilantro in the fridge, sprinkle it on top for an added flavor and color.

Fred Tasker’s wine suggestion: a nice, crisp Italian white soave.

Helpful hints:

• Scallops can be substituted for the shrimp.

• Any type of green vegetable can be used (green beans, zucchini, peas).

• Any type of salsa can be used.

• Pasta can be used instead of rice.

Linda Gassenheimer is the author of “Delicious One-Pot Dishes.” Email her at [email protected].

Salsa Shrimp

Olive-oil spray

34 pound shelled shrimp

1 cup tomato salsa

3 tablespoons pine nuts

Salt and freshly ground black pepper, to taste

Heat a nonstick skillet over medium-high heat. Spray with olive-oil spray. Add the shrimp and salsa. Cook 2 to 3 minutes or until the shrimp turn pink. Sprinkle pine nuts on top and season with salt and pepper.

Makes 2 servings.

Nutition per serving: 282 calories, 11 grams fat (1 gram saturated), 276 milligrams cholesterol, 37 grams protein, 12 grams carbohydrates, 3 grams dietary fiber, 767 milligrams sodium

Broccoli Rice

12 pound frozen broccoli

1 package microwaveable brown rice to make 1 12-cups cooked rice

2 teaspoons olive oil

Salt and freshly ground black pepper

Place broccoli in a large microwaveable bowl and microwave on high 3 minutes or until defrosted and heated through. Remove from microwave and add brown rice container. Microwave rice according to package instructions. Measure 1 12-cups and set aside the remaining rice for another dinner. Add to the broccoli. Add olive oil, salt and pepper to taste. Toss well.

Makes 2 servings.

Nutrition per serving: 258 calories, 6 grams fat (1 gram saturated), 0 cholesterol, 8 grams protein, 45 grams carbohydrates, 2 grams dietary fiber, 36 milligrams sodium

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