I 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 [email protected] and I love to hear from you.
I’m also making:
Tomato and peach salad with berkoukes; snickerdoodles.
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The post Shrimp in the Freezer Makes Meal Planning Easier appeared first on New York Times.
