We were looking for something easy and delicious for dinner tonight. I knew I wanted to use shrimp, so I started there. Scrounging around the fridge produced grape tomatoes and some frozen peas, so I came up with this yummy meal.
1 bag frozen shrimp, thawed and shelled. Salt and pepper shrimp before cooking.
1/2 cup frozen peas
1/2 cup grape tomatoes, sliced in half
Savory nutritional yeast flakes
Thin Spaghetti, cooked al dente’
1 Egg yolk, whipped with a fork and tempered with a few spoons of pasta water
In boiling, salted water, cook your pasta, saving 1 cup of pasta water
In a large saute’ pan, heat coconut oil and sear shrimp on both sides until toasty.
Add peas and tomatoes, saute’, then add some white wine and allow to cook through.
Season dish using dashes of yeast flakes, parmesan cheese, and a bit of pasta water. Taste after each addition before moving forward, adjusting as needed. Pasta water will add a bit of thickening, so take your time with this step.
Drain pasta and add cooked pasta to shrimp mixture and toss to combine.
Remove from heat and add whipped egg yolk to add in a bit of creaminess.
Toss well and serve. I like to top with parsley or minced chives.
This is one of those meals that can be thrown together fairly easily. I like to keep bags of frozen shrimp and peas on hand. If you don’t happen to have grape tomatoes in your fridge, you can substitute a small amount of sun-dried tomatoes (sliced thin) or leave them out altogether. Play with your ingredients and come up with your family’s favorites. Enjoy creating your own version!
Here’s a recipe PLUS a bonus! Each part of this recipe deserves it’s own post, but since they are connected, I decided to post them together. It’s a recipe for “stir fry” AND a chicken salad recipe…in one recipe!
I was trying something new… I wanted to make a shrimp stir fry, but wondered how it might work if I tried to “bake” the ingredients for a stir fry. To do this, I sliced a pound of de-shelled shrimp length-wise and used them to cover the bottom of a 9×9 pan. I sprinkled a package of slaw (the kind with shredded cauliflower and broccoli) over the shrimp and then made a sauce of hoisin sauce, red wine, garlic, ginger, and a little cornstarch (for thickening) to pour over the entire pan. I covered the pan with foil and allowed it to bake at 350 degrees for 20-25 minutes. A package of microwave brown rice finished off my first meal nicely (see top right-hand photo). While the technique was unconventional, it was a great way to make a simple dinner without standing beside the stove top.
The second half of this recipe (the “Salad” portion) came about from my need to use up the half-cup of leftover stir fry. I had a chicken breast in the fridge that also needed to be used, so I decided to try putting everything together to make a chicken-shrimp stir fry salad sandwich. Weird, but it really was tasty. I combined the following ingredients: leftover stir fry, one diced chicken breast, one diced stalk of celery, a small palmful of craisins, some mayo, white wine, salt and pepper. I mixed everything until it was well combined, adding either mayo or white wine, depending on the desired texture, and then put the mixture on some toasted low-calorie bread to make a sandwich. The threads of veggies from the stir-fry provided some interesting texture in the salad, but it was a great mix and the bits of leftover stir fry sauce added some zing to the flavor. It was definitely a great way to use up leftovers in my fridge.
I hope this set of recipes gives you some ideas of ways to re-use foods in your own fridge. Using red wine in the stir fry and white wine in the chicken salad was a fun inspiration as well… see what you can create when you go beyond the traditional and let your creative juices flow!