Shrimp for One, Two Ways

A friend was visiting me today and she reminded me that I have been sorely neglecting this blog.

I have been working full time for 6 weeks now and I absolutely love it.  I was anxious about the transition but after all the travel and weddings and time off, I surprised myself by being totally ready for the stability of working full time.  I even do the whole week’s grocery shopping on Sundays now!  Maybe sometime I’ll share a weekly meal plan with you.

Another thing that has happened over the last six weeks is that I’ve become mildly obsessed with a certain crustacean that I used to find inedible.  I’ve finally turned a corner on shrimp!  And not only that, but I’ve started to crave it!  If it comes up in conversation during the day, I will probably find a way to work it into dinner that night.  Mr. B still hasn’t found his shrimp nirvana, so I’ve mostly been cooking shellfish for one.  With the help of a giant bag of frozen shrimp from Costco, here are two of the ways I have been enjoying shrimp lately:

Shrimp Cappellini Pomodoro

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2 oz. uncooked cappellini or spaghetti
1 T olive oil
2 cloves garlic, thinly sliced
Red pepper flakes
Tomatoes, diced (or cherry tomatoes, halved)
3.5 oz frozen or fresh raw shrimp

Boil noodles.  Meanwhile, heat oil on medium in a small skillet.  Add garlic and red pepper flakes and let cook until the garlic is slightly browned at edges.  Add tomatoes and let soften for a moment or two. Add shrimp and cook until pink through, flipping once.  Drain pasta, then top with everything in the skillet.  Season with sea salt, pepper, and optionally, chopped basil and parmesan cheese.

(10 Weight Watchers Points Plus w/out cheese)

Shrimp Stir Fry

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1 T Frank’s Sweet Chili Sauce – I love this stuff!
1 T rice wine
1/2 T soy sauce
1 t ginger paste or fresh ginger, minced
1 t sesame oil
2 cloves garlic, thinly sliced
Assorted vegetables (onion, bell pepper, mushrooms, and green beans all work well)
4 oz frozen or fresh raw shrimp
White or brown rice, for serving

Mix first 4 ingredients in a small bowl for sauce and set aside. Heat sesame oil on medium heat in a frying pan or wok.  Add sliced garlic and cook until browning at the edges.  Add vegetables and cook for several minutes until “al dente.”  Push the vegetables to the side of the pan and add the shrimp.  Cook until pink through, flipping once.  Add sauce to the pan and stir.  Let sit for a moment to warm and thicken.  Serve over rice.

(6 Weight Watchers Points Plus w/out rice)

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