Last Wednesday afternoon I had no idea on what to make for dinner.
Mrs. Zesty was traveling and it was just me and the kids.
The only thing I knew I was having were the shrimp I took out of the freezer in the early morning. My mind was blank when I was trying to pair the shrimp with the reduced pantry and fridge. Fresh vegetables were at a minimum and I was starting to panic.
Wait now… panic? That was totally just for effect. Of course I was not in panic mode. I noticed on the top shelf in the pantry we had canned tomatoes which proved to be the starting point for the dish. I did a quick whiz of the tomatoes with my thunder stick ( hand held blender) and threw it in a pot to start simmering. To the tomatoes, I went with the flavor of garlic, coriander, black pepper and a hint of lemon zest to jazz it up.
A simple side dish of garlic and olive oil cous cous was a match and would allow me to serve the shrimp over the top with a ladle of the puree. I was set to go.
- 26-30 uncooked Jumbo Shrimp ( 1 Lb.) Peeled and deveined
- 1 Tbsp. Olive oil
- 1 Tbsp. Sesame oil
- 1 Tbsp. Coriander
- 1 Large can of tomatoes, 28 fl oz
- 1 Lemon, zest and juice
- Salt and Pepper
- 1 clove of garlic, crushed
- 3 Tbsp. heavy cream
- Puree tomatoes in a blender and add to sauce pot over medium heat.
- Stirring add the coriander, garlic, salt and pepper and bring to a slow boil.
- Reduce heat to a simmer and let reduce about 15 mins.
- Add the zest of the lemon and slowly add the cream to the now reduce tomato mixture.
- Stir thoroughly and continue to keep on low heat.
- Pat dry the shrimp and season with salt and pepper on both sides;
- Preheat a large pan over medium high heat. Add both the olive oil and sesame oil.
- Slowly place the seasoned shrimp in the pan, leave them searing for about 1 minute on the first side. They will begin to turn pink/orange. Flip them over, ladle in a little of the tomato puree and turn the heat down. The shrimp will finish cooking in the sauce for another minute.
- Spoon over the prepared garlic and olive oil cous cous ( This is assuming you just followed the directions on the cous cous box) and served with a little roasted broc and cauliflower
Zesty Tip: Shrimp is very easy to over cook. Use the color changing feature of shrimp to let you know they are cooked. The last thing you want it is an over-cooked shrimp so it is very important to watch the color.
I hope you enjoyed this knock off dinner dish with whatever in the world you have left to eat. It is kind of the way I like to “roll” and makes for fun adventures in the kitchen.
So Monday is here and a new week is upon us again. I hope you have a great start to your week and give this simple recipe a try when you are in a pinch.