Crazy for crustaceans

Delicious homemade shrimp dinners are only a few steps away

I’m still learning kitchen tips from my 87-year-old mother. Rather than rely on pricey delivered meal kits, she stocks a modest supply of essentials suitable for fast weeknight dinners and impromptu guests.

Frozen shrimp, purchased on sale, is a standard. Same for a few key frozen vegetables, fast-cooking pasta, canned tomatoes and refrigerated chopped herbs. The spice drawer contains a modest variety of herbs and spices; olive oil, onions and garlic are always on hand.

So when we did her weekly shopping, I tucked a couple of bags of frozen raw shrimp into my own cart. When I’m organized, the shrimp thaw in the fridge while I’m at work. Otherwise, the sealed bag sits in the sink to thaw while I prep the rest of the meal.

When purchasing shrimp, I prefer to buy them frozen rather than “thawed for my convenience.” That way, I can handle them properly until they go into the pan. Read signs and labels, and shop at stores that care about sustainability of the oceans and preserving fish populations. If the shrimp is really inexpensive, be wary.

I avoid most imported shrimp — especially if I can’t tell if it was raised with

sustainable methods. Instead, I look for shrimp farmed in the U.S. and sold at stores that care about such things, such as Whole Foods and Trader Joe’s.

Always be prepared. A motto my mom follows, with many a dinner guest the lucky recipient.

MOROCCAN SPICED SHRIMP OVER COUSCOUS Makes: 4 servings

SAUCE: 2 tablespoons olive oil 1 small onion, diced 1 clove garlic, finely chopped

1 can (14.5 ounces) diced tomatoes, undrained

1 roasted red bell pepper (from a jar), rinsed, diced 1 cup chicken broth Pinch saffron threads or ground saffron or ¼ teaspoon ground turmeric, optional

¼ teaspoon each: ground cumin, crushed red pepper flakes

Salt, freshly ground black pepper to taste SHRIMP: 2 cups baby spinach or baby kale or half of an 8-ounce bag frozen cut organic spinach, thawed, drained, about 1 cup

1 pound large (31 to 40 count) raw shrimp, peeled, deveined

1 tablespoon fresh lemon juice

Couscous with butternut and chives, recipe follows

¼ cup chopped fresh cilantro

For the sauce, heat oil in a large nonstick skillet over medium heat. Add onion; cook until slightly crisp but still tender, 4 to 5 minutes. Add garlic; cook, 30 seconds. Add tomatoes with their juice, bell pepper, broth, saffron, cumin and pepper flakes. Reduce heat to medium-low; cook until sauce is slightly reduced, about 4 minutes. Season with salt (about teaspoon) and pepper. (Sauce can be made to this point up to several days in advance and refrigerated, covered. Rewarm before serving.)

For the shrimp, reheat sauce over medium-high heat to a simmer. Stir in spinach and heat through. Then stir in shrimp. Simmer, stirring often, until shrimp is cooked through, 4 to 5 minutes. Stir in lemon juice.

Spoon shrimp mixture over couscous on a large platter. Sprinkle with cilantro.

PER SERVING: 240 calories, 9 g fat, 1 g saturated fat, 231 mg cholesterol, 8 g carbohydrates, 5 g sugar, 31 g protein, 918 mg sodium, 2 g fiber

COUSCOUS WITH BUTTERNUT AND CHIVES Makes: 6 servings

1 pouch (12 ounces) diced fresh butternut squash, about 2 generous cups

2 cups chicken or vegetable broth 1 teaspoon salt Pinch saffron threads or saffron powder, optional

1 box (10 ounces) plain couscous

3 tablespoons fruity olive oil ¼ cup thinly sliced fresh chives or green onion tops

Put butternut squash and 2 tablespoons water into a microwave-safe bowl. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power), stirring once or twice, for 4 minutes. Let stand. Drain.

Meanwhile, put broth, salt and saffron, if using, in a medium saucepan. Heat to a simmer. Reduce heat to low, stir in couscous and cover pan tightly. Remove from heat. Let stand until tender, about 5 minutes. Fluff couscous with a fork. Stir in olive oil, then fold in the butternut and chives. Serve hot.

PER SERVING: 267 calories, 7 g fat, 1 g saturated fat, 2 mg cholesterol, 42 g carbohydrates, 1 g sugar, 8 g protein, 441 mg sodium, 4 g fiber

TERRENCE ANTONIO JAMES/CHICAGO TRIBUNE A hot pan and a splash of oil transform shrimp into a crispy, spicy treat to eat out of hand or piled on toasted bread. You’ll definitely want bread to mop up the mint-chile butter.

Couscous is tossed with diced butternut squash and fresh chives as a bed for Moroccan spiced shrimp. You can stock all the ingredients in advance.