The last few days have been so harried that I was eating very badly – I didn’t have time to cook, and was often running from event to event, so there were a few days of just grabbing whatever random snacks I had around the house, making mediocre sandwiches, etc. One dinner this week? Rice cakes + chocolate, both snacks I had in the car. Gah.
This was bad in two ways: a) this was generally way less healthy than I normally eat, and b) it makes me cranky and sad, eating bad food.
By yesterday, I had hit my limit, and finally caved and ordered some Japanese & Thai takeout from Bua Hana up the street – that was good, because eating some fresh seafood was such a relief, taste and health-wise. And their Thai green chicken curry with rice has fed me for three straight solid meals. But it also makes me wince; that cost $40 to feed the family, and I know if I’d cooked, I could have made meals just as healthy and delicious for $10 or less.
We do what we must, and sometimes, there just isn’t the bandwith to cook, even for someone like me, who loves cooking. But I wish I’d thought ahead a little, and made some protein on the weekend to carry me through the week. A few weeks ago, I did a batch of Sri Lankan grilled shrimp, and that was perfect – I threw them into Caesar salads, with quinoa and a tangerine dressing, and into sandwiches and quesadillas. The spicy flavors made me happy, and the extra protein made my body feel great.
So here’s a new recipe that’ll be in Gluten-Free Serendib, along with a resolution to try to remember to grill up a batch on Sunday. If you buy peeled, raw shrimp, it takes almost no time to toss them in a spiced yogurt marinade – then go off and do something else for a while, let it work its magic. When you come back, a few minutes on a grill pan on the stove is enough to make a week’s worth of happiness.
NOTE: This will, of course, also work with scallops, chicken (thighs are tastier than breast, but both will work), steak, eggplant, mushrooms, etc. Just adjust grilling time appropriately.
Sri Lankan Grilled Shrimp
2 lbs. raw shrimp (either fresh or thawed from frozen), peeled and deveined
½ c. yogurt
1 T Sri Lankan curry powder
1-2 t. cayenne
1 t. black pepper
1 t. salt
juice of one lime (2-3 t.)
oil to spray on grill pan
1. Combine ingredients and marinade one hour (or four hours in the fridge; or even overnight).
2. Heat a grill pan to high heat and spray with oil. Add shrimp and cook 2-3 minutes on one side. Flip and cook a few more minutes on the other side, until shrimp are pink-orange and cooked through. Serve hot or cold, with whatever you like – rice, naan, quinoa, salad greens, eggs, or just straight up as a snack.