I love seafood. Most any kind of seafood really, but shrimp are actually one of those super-easy things to make, and because they are mostly IQF on the boats (Individually Quick Frozen), they are fresh when they are frozen and great to keep on hand. This is a garlic and saffron recipe that comes together very quickly. There are two things to be careful of though — be careful not to overcook the shrimp (less than 10 minutes will do) and the sauce can split if you aren’t careful. Paying attention and doing everything expeditiously certainly helps.
seafood
Winter Salad — although frankly, this is pretty good for a summer picnic too (no mayo!): Wild Rice, Corn + Sprout Salad, with Hot Smoked Salmon. Simple to put together, healthy and is a spectacular lunch. While I think that the smoked salmon is integral, I can see that without it, it would also be very nice (somehow, a totally different salad).
Greek Style Sheet Pan Meal:
Shrimp with Blistered Cherry Tomatoes, Olives + Feta
Trying something different for a “one pot” meal — or a one pan meal, as it were. And this was so easy to do. Shrimp with Blistered Cherry Tomatoes, Olives + Feta. Took just about 30 minutes and would be easy enough to double to feed a crowd. The shrimp were super flavorful and juicy, combined with the just-warm olives and feta, and the cherry toms bursting with juiciness. Definitely a repeat. You could likely also do this (in this short of a time) with small pieces of fish as well.
Quick and easy lunch — and low carb, keto-friendly — of Caesar Tomato Tuna Melts. Just not terribly easy to photograph, but they tasted yummy. I could have served them with lettuce as more of a sandwich, but all out of lettuce. I used provolone as the cheese but cheddar or swiss would go nicely as well. Pantry/fridge friendly ingredients too.






