I’ve been focusing on making simpler, less time consuming, and fewer ingredient recipes lately as I’ve been feeling a little overwhelmed by life in general. 🙂
We’ve all been there, where it seems like our to do list continues to grow rather than becoming smaller and more manageable. And while I am whole heartedly looking forward to the weather warming up once and for good this Spring, in the back of my mind I also know that means that my schedule is going to be even fuller.
I’ve consistently played sports and stayed active in adult activities since moving to Kansas City in 2008. Three seasons a year (and even year round in years past), my husband and I play in multiple sand volleyball leagues. On 2 evenings a week, we join our sand volleyball family for 2 hours of competitive sand volleyball. Additionally, I’m playing in a kickball league that plays for 2 hours every Sunday afternoon. Both volleyball and kickball have started for the Spring season, but have had game cancellations due to the midwest weather that can’t make up its mind this year! Winter just doesn’t want to clear out!
So, with the upcoming busy weeks creeping up, I need to focus on preparing meals that continue to nourish by body, give me energy, but also don’t take an inordinate amount of time to plan and prepare.
This recipe does the job and the ingredients can be kept on hand for moments when you haven’t planned ahead yet don’t have time to run to the store to pick up ingredients to cook a meal with.
It starts with frozen, peeled, and deveined shrimp. These get cooked in a tomatoey sauce made with canned, fire roasted tomatoes and a few seasonings. Then you serve it alongside your favorite vegetables or for a fun twist, that makes it seem kind of fancy IMO, some cubed polenta croutons. 🙂
There’s the shrimp simmering away in the tomato sauce.
Here it is served with some riced cauliflower and a side of zucchini and asparagus.
And here’s the polenta cubes (thanks to my friend @foxeatspaleo for the inspiration on this one!)
Servings: 4 Time: 20 minutes
- 1 lb peeled and deveined shrimp (I generally use frozen)
- 14.5 oz can fire roasted diced tomatoes
- 1 T paprika
- 1/2 T garlic powder
- 1/2 T onion powder
- 1/2 T Chile Crunch or crushed red pepper flakes
- Salt and pepper to taste
- If using frozen shrimp, cut the bag open and add lukewarm water and allow to thaw for about 10 minutes or so. Drain water prior to cooking.
- Add tomatoes and seasoning to medium sauce pot over medium low heat. Stir to combine.
- Add thawed and drained shrimp and simmer until shrimp are fully cooked and tomato sauce has thickened slightly
- Serve with desired sides!
Optional polenta croutons:
- Cut a 1 lb tube of pre-cooked polenta into small, bite sized cubes.
- Toss with salt and pepper
- Toast in a skillet with a small amount of EVOO or coconut oil over medium high heat until lightly browned and crispy
- These soak up the smokey, tomato sauce beautifully!
Nutrition info (for shrimp in tomato sauce w/o sides):
152 total cal, 2 g fat, 8 g carb, 25 g protein