SHELL GAME
Moroccan spiced shrimp over couscous
Frozen shrimp make for a fast and tasty dinner.
Dinner at Home
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 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.
Once thawed, a hot pan and a splash of oil transform large shrimp into a crispy, spicy treat to eat out of hand or pile on toasted bread. Or, simmer shelled shrimp in a zesty tomato sauce, and serve over couscous.
All the ingredients for the Moroccan spiced shrimp tomato sauce, canned tomatoes, bottled roasted peppers, chicken broth, can be procured in advance. Saffron, while expensive, elevates the tomato sauce into something truly special, and a little goes a long way. Use fresh spinach or baby kale when it’s on hand. Otherwise, frozen cut spinach, thawed and pressed to extract some of the water, works well here.
I like to keep a supply of cut and lightly dried herbs, sold in little plastic pots in the produce aisle, in the fridge. They taste fresher and brighter than dried herbs. Alternatively, when the garden is producing herbs, fresh chives and parsley can be sliced into small pieces and patted very dry before packing into small containers.
Always be prepared. A motto my mom follows, with many a dinner guest the lucky recipient. if Prep:
2 1 1 1 1 1 Cook: Makes: Nutrition information per serving: