In A Pinch
The other day I was Skyping with my sister. The topic of my blog came up as it often does (she is my editor and biggest fan) and she started giving me grief about how infrequent my posts have been in the last month or so. Well I immediately launched into a rant about how little time I had to get things done around here. How busy the holidays had been. How some nights I could barely get dinner to the table much less photograph it, write about it and get it up on the blog. Blah blah blah...
Even though our connection was not that great and there was bit of a time delay I could still see her rolling her eyes. Clearly, this excuse was not working on her. She wanted a weekly post in her mailbox, not some lame reason why I couldn’t get it done.
It got me thinking that I really needed to come up with some healthy meals that I could pull together super quick for those nights when we are racing against the clock to bedtime. And they needed to be blog worthy. Not just scrambled cheesy eggs, which are delicious, but not exactly interesting to read about or very original. Thus, my "In A Pinch Series" is born. A meal that is half homemade, half store-bought. Ideal for those nights when you are lingering somewhere between a leisurely home cooked meal and takeout.
Indian Simmer Sauce Shrimp
1 lb bag of raw frozen shrimp, thawed, peeled and deveined
Salt and pepper
2 cups Indian tomato simmer sauce (see note)
1/2 bag fresh baby spinach, pre-washed, roughly torn
2 Tbsp mascarpone cheese (optional)
Handful chopped cilantro (optional)
Note: I get a delicious Indian tomato simmer sauce at our local farmers market. When I see the vendor I stock up. But most supermarkets have several options of this type of sauce to choose from. You can use tomato simmer, green curry, or yellow curry sauce.
Rinse shrimp, pat dry and season with salt and pepper. Meanwhile heat the simmer sauce in a large sauté pan on medium high heat. Stir 1/4 cup of water into the simmer sauce. Then add the spinach and cook until wilted, about 5 minutes.
Add the shrimp to the sauce and cover. Cook over medium heat until the shrimp are cooked through, about 10 more minutes, stirring occasionally.
Lastly, stir in the mascarpone cheese. Cook for an additional minute until cheese is melted into the sauce. The mascarpone is optional but it makes the sauce creamy and tames the spice. Milk or yogurts are good substitutes.
Serve over rice or with a hunk of crusty sourdough bread. Garnish with fresh cilantro.
And the VERDICT is:
Matthew (age 6): “Whoa, that is spicy! Water, water!”
Liam (age 4): “I’m not eating this”
Dylan (age 4): “The Indian sauce is good”
Although the reviews don’t sound stellar, I consider this one a success. I got Matthew water and he inhaled it (the water and the shrimp). Liam did eventually try it and no one was bothered by the spinach!
Do you have any quick and easy semi-homemade recipes? Would love to hear about them!