Shrimp in the freezer makes meal planning easierI did a Reddit AMA on Friday, inviting people to ask me anything about the Weeknight 100 and New York Times Cooking, and someone asked me about my meal planning and grocery shopping processes. This, naturally, led me to think about shrimp. (Stay with me here.) A key element of my planning is choosing meals that don’t generate waste if I don’t get a chance to make them, whatever the reason may be (tiredness, laziness, schedule craziness). I loathe tossing ingredients. That’s why frozen shrimp is one of my staples. It’s versatile, it can be high quality, it defrosts quickly and it cooks even faster — four traits that make it an especially good anchor for meal planning. If you decide not to make that spiced ginger shrimp with tomatoes tonight after all, you certainly haven’t wasted any shrimp. It’s still there, unbothered, in the freezer. (The tomatoes you can throw into a salad.) Whether you use fresh shrimp or frozen, you’ll want to bookmark this: a group of fast (and even a little fancy) recipes highlighting shrimp. One of the recipes from that collection is below, along with four other great options for the week. And a reminder: For a limited time, every recipe in this newsletter is free to access in the NYT Cooking app. Download it here. Questions? Requests? AMA! I’m dearemily@nytimes.com and I love to hear from you. I’m also making:Tomato and peach salad with berkoukes; snickerdoodles.
1. Sheet-Pan Coconut Shrimp and Sweet PotatoesShrimp and sweet potatoes are a way better match than you might think, with coconut milk and lime gently gathering them together. (Yes, the total time needed for this dish is almost an hour, but most of that is hands-off roasting time.) It’s yet another delicious dinner from the great Melissa Clark.
2. Pepper SteakWith just a few ingredients and blazing-hot minutes at the stove, you can have this beloved Chinese American dish for dinner. This excellent recipe is by Eric Kim, a persuasive green bell pepper advocate. (Check out the five stars and over 1,000 reviews.)
3. White Chicken ChiliThere are two competing cooking impulses this time of year. There’s the “summer, don’t go” instinct, wherein you hang onto the sweet corn, tomatoes and zucchini with an almost desperate grasp, and the “TGI fall” mind set, in which you’re busy apple picking and roasting chickens with great industry. This recipe is for the second group, an easy chili from Lidey Heuck that you can double and freeze if you’ve got a big enough pot.
4. Zucchini Butter PastaBut still … summer, don’t go! Make this Hetty Lui McKinnon recipe with the freshest, sweetest zucchini while you still can.
5. Masala Chickpeas With Tofu and Blistered TomatoesYewande Komolafe never misses a beat when it comes to flavor, and this recipe is no exception. Masala spice enhances the chickpeas, and tearing the seared tofu into pieces (rather than slicing tidily with a knife) allows the craggy edges to soak up more of the warming mixture in the pan. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
|
