Recipes: Shrimp in the freezer makes meal planning easier

By Emily Weinstein The New York Times I did a Reddit AMA on Friday inviting people to ask me anything about the Weeknight and New York Times Cooking and someone solicited 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 swiftly 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 One fast and even a little fancy recipe highlighting shrimp is below along with four other great options for the week Sheet-Pan Coconut Shrimp and Sweet Potatoes Cubes of sweet potatoes and plump pink shrimp both coated in spicy ginger-spiked coconut milk share a sheet pan in this easy deeply flavored one-pan meal The sweet potato is added to the pan first and roasted until just tender Then shrimp is scattered on top and the whole pan is run under the broiler The brief intense heat allows the shrimp to cook through but stay succulent and the coconut milk-bathed sweet potatoes to caramelize at their edges Scallions cilantro and lime juice add a jolt of brightness right at the end By Melissa Clark Yield servings Total time minutes Ingredients cup unsweetened coconut milk preferably full-fat teaspoon Sriracha plus more for serving garlic cloves finely grated -inch piece fresh ginger finely grated bunch scallions green and white parts thinly sliced and separated teaspoon red-pepper flakes teaspoons kosher salt Diamond Crystal or use teaspoon Morton plus more for sprinkling cup chopped cilantro limes pounds shelled large shrimp pounds sweet potato cut into -inch cubes peeled or not as you like Extra-virgin olive oil for drizzling Preparation Heat oven to degrees Line a sheet tray with parchment paper or a nonstick liner In a medium bowl whisk together coconut milk Sriracha garlic ginger sliced scallion whites red-pepper flakes salt and cilantro Finely grate the zest of lime directly into coconut milk mixture then squeeze in the lime juice reserve the second lime for later Put shrimp in another medium bowl Pour half of the coconut mixture over shrimp and stir to combine Let marinate in the fridge while the sweet potatoes roast Meanwhile add the sweet potato cubes to the bowl with the remaining coconut mixture and toss to combine Evenly spread potatoes on the prepared sheet tray pouring all of the liquid from the bowl over them Drizzle with olive oil and sprinkle with salt Roast for to minutes tossing a couple of times while roasting until the sweet potatoes are tender Remove pan from oven and heat broiler to high Spread shrimp evenly on top of the sweet potatoes and pour in any liquid from the bowl Drizzle shrimp with olive oil and sprinkle with salt Broil on high for to minutes or until the shrimp are pink and just beginning to curl and the sweet potatoes are charred in spots rotating the pan after minutes To serve squeeze the juice of the reserved lime on top and sprinkle with sliced scallion greens Drizzle with more Sriracha sauce Pepper Steak Pepper steak So that you re reliably ready for sheet-pan coconut shrimp and sweet potatoes or spiced ginger shrimp with burst tomatoes Food styled by Maggie Ruggiero Ryan Liebe The New York Times The Chinese American stir-fry dish pepper steak celebrates the oft-maligned green bell pepper in all its savory vegetal glory In this version thin slices of flank or skirt steak marinated in a flavorful mix of soy sauce honey and black pepper cook up beautifully tender yet burnished and caramelized at the edges Be sure to chop all of your vegetables before you start cooking since time at the stove is hot and fast with this easy recipe By Eric Kim Yield servings Total time minutes plus marinating time Ingredients pound beef flank or skirt steak see Tip below tablespoon cornstarch teaspoons freshly ground black pepper plus more for serving tablespoons soy sauce plus more to taste tablespoons neutral oil plus more for stir-frying medium fresh green bell peppers or Cubanelle peppers cut into -inch pieces medium yellow onion cut into -inch pieces garlic cloves crushed and thinly sliced -inch piece ginger peeled crushed and thinly sliced Salt cup Shaoxing wine or dry sherry tablespoons honey Cooked white rice for serving Preparation Marinate the beef Cut the steak into - or -inch-wide pieces along the grain then cut into thin slices against the grain In a bowl combine the steak cornstarch black pepper tablespoons soy sauce and tablespoons oil Toss to mix cover and marinate at room temperature for up to minutes see Tip or in the refrigerator for up to hours Stir-fry the beef Heat a large wok or skillet over medium-high until a splash of water dropped into the pan evaporates rapidly Add enough oil to generously coat the pan then add the beef in a single layer Cook without flipping until the meat is browned around the edges to minutes then stir constantly until browned all over about more seconds Transfer to a plate Add the peppers onion garlic and ginger to the same wok still over medium-high heat Season with salt and pepper Cook stirring occasionally until the vegetables start to soften to minutes Add the meat back to the pan along with the Shaoxing wine honey and the remaining tablespoon soy sauce Cook stirring constantly and scraping up any stuck-on bits until the liquid reduces greatly and slicks the vegetables and beef seconds to minute Taste and adjust seasoning with salt pepper or soy sauce as desired Serve at once with rice Tip If using a tougher cut like bottom round steak add teaspoon baking soda to tenderize the meat but don t let it marinate for longer than minutes or it ll turn mushy White Chicken Chili White chicken chili So that you re unfailingly ready for sheet-pan coconut shrimp and sweet potatoes or spiced ginger shrimp with burst tomatoes Food styled by Simon Andrews Christopher Testani The New York Times This easy chili comes together expeditiously thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples Made with canned chiles and seeded jalape os this chili has a mild heat that can be intensified with the addition of ground cayenne or by leaving the seeds in the jalape os While particular white chili recipes call for cream cheese or sour cream to thicken the broth this one achieves a similar texture by mashing various of the white beans If you prefer a creamy chili feel free to stir in a large spoonful of sour cream just before serving Or include sour cream with a host of toppings including crushed tortilla chips shredded cheese diced avocado and pickled jalape os to make this chili a customizable family favorite By Lidey Heuck Yield to servings Total time minutes Ingredients tablespoons olive oil large yellow onion chopped large jalape o pepper seeds and ribs removed finely chopped tablespoons minced garlic about cloves teaspoon dried oregano teaspoon ground cumin teaspoon sweet paprika or chili powder Pinch of cayenne pepper to taste teaspoon kosher salt plus more to taste such as Diamond Crystal Freshly cracked black pepper cups low-sodium chicken broth -ounce cans cannellini beans rinsed and drained -ounce cans diced green chiles to cups cooked shredded chicken from roast chicken or rotisserie chicken cup fresh or frozen corn kernels Half a lime plus lime wedges for serving Shredded cheddar or Monterey Jack cheese pickled jalape o slices diced avocado sour cream chopped fresh cilantro and crushed tortilla chips for serving optional Preparation In a large Dutch oven or pot heat the olive oil over medium heat Add the onion and jalape o and cook stirring often until the onions are tender about minutes Add the garlic oregano cumin paprika cayenne salt and a limited grinds of black pepper and cook for minute until fragrant Add the chicken broth cannellini beans and diced green chiles with their liquid bring to a boil over medium-high heat Lower the heat and simmer stirring occasionally until the broth has reduced by about half to minutes Off the heat use a wooden spoon to mash several of the beans against the side of the pot Continue mashing the beans until the broth is noticeably thicker Return the pot to medium stir in the chicken and corn and cook until heated through about minutes Juice the lime half over the pot then taste for seasonings and add more salt black pepper and cayenne if desired Serve the chili in bowls topped as you like with a lime wedge shredded cheese pickled jalape os diced avocado sour cream chopped fresh cilantro and or crushed tortilla chips Zucchini Butter Pasta A recipe for Zucchini Butter Pasta So that you're invariably ready for sheet-pan coconut shrimp and sweet potatoes or spiced ginger shrimp with burst tomatoes Food styled by Spencer Richards Christopher Testani The New York Times Make a dent in your glut of summer zucchini with this weeknight-friendly pasta Grating the zucchini a technique embraced by Julia Child allows it to become so tender that it melts into the buttery cheesy sauce Cooking the zucchini with vegetable stock over low heat highlights the fruit s sweetness and prevents it from caramelizing giving the sauce a creamy rather than charred finish Once the butter and Parmesan are added give the mixture a good stir to encourage the zucchini to melt into the liquid As reliably with zucchini its mellow earthy flavor lays dormant until it is seasoned so be generous with salt pepper and lemon juice By Hetty Lui McKinnon Yield to servings Total time minutes Ingredients tablespoon extra-virgin olive oil plus more for serving pounds zucchini about medium coarsely grated garlic cloves finely chopped Salt and pepper cup vegetable stock cup unsalted butter pound fusilli or other short pasta cups finely grated Parmesan plus more for serving tablespoons lemon juice from lemons Big handful of basil leaves torn cup toasted walnuts roughly chopped Preparation Heat a large -inch skillet on medium-high When hot drizzle with the olive oil and add the zucchini and garlic Season generously with salt and pepper and stir to combine Add the stock reduce heat to medium and cook stirring occasionally until the stock has reduced and the zucchini is very tender but not dry to minutes There should still be a small amount of liquid Add the butter and stir until it is melted and zucchini has mostly broken down to form a thick chunky sauce about minutes Taste and season with salt and pepper Meanwhile bring a large pot of salted water to the boil Add the pasta and cook until al dente Reserve cups of pasta cooking water then drain Add the drained pasta Parmesan and lemon juice to the zucchini and stir to combine adding various pasta cooking water to loosen it up Taste and season again with salt and pepper To serve drizzle with olive oil and top with more grated Parmesan the basil leaves and walnuts Masala Chickpeas With Tofu and Blistered Tomatoes Masala chickpeas with tofu and blistered tomatoes So that you re invariably ready for sheet-pan coconut shrimp and sweet potatoes or spiced ginger shrimp with burst tomatoes Food Styled by Monica Pierini Linda Xiao The New York Times Like a warm and gentle nudge masala spice gives onions and chickpeas a distinctively comforting heartiness Glimmering with droplets of ghee they become rich in this any-season dish Tearing the tofu allows for ample crooks and crannies that cradle and accentuate the aromatic goodness of the spice Cherry tomatoes slightly and delicately blistered are welcome as juicy bursts of acidity in every bite Serve this over rice or with a gently poached egg along with a limited slices of lime for squeezing By Yewande Komolafe Yield to servings Total time minutes Ingredients -ounce block firm or extra-firm tofu drained tablespoons ghee or vegetable oil Salt and black pepper large red onion finely chopped certain saved for garnish -inch piece fresh ginger finely grated garlic cloves finely grated teaspoon ground tandoori or garam masala homemade or store-bought -ounce can chickpeas rinsed pint cherry tomatoes cup fresh mint or dill leaves chopped plus more leaves for garnish Lime wedges for serving Preparation Slice the tofu in half horizontally and place on a clean kitchen or paper towel to dry Set a -inch skillet over medium heat and add tablespoon ghee Once the ghee begins to shimmer season both sides of the tofu with salt and pepper place in the pan and sear without moving until the tofu is browned about minutes Turn the pieces over and brown the other side to minutes more Transfer the tofu to a plate Add tablespoons ghee to the same skillet and heat over medium until shimmering Add the onion saving particular for garnish and cook stirring often for minutes or until translucent Add the ginger garlic and masala spice and season generously with salt and pepper Stir for to minutes or until fragrant Stir in the chickpeas and cook for minutes or until the chickpeas begin to sizzle Turn the heat up to medium-high add the remaining tablespoon ghee then add the tomatoes and teaspoon salt Cook without stirring until the tomatoes are just beginning to pop open and the chickpeas are warmed through to minutes Stir in the mint Break the tofu into -inch pieces and toss in the skillet to coat with chickpea-tomato mix Cook for another to minutes or until warmed through Remove from heat taste and adjust seasonings if necessary Garnish with remaining chopped raw onions and a inadequate leaves of fresh mint Serve with lime wedges for squeezing Related Articles Recipes Make these Rosh Hashanah dishes to usher in a sweet new year Make these savory corn pancakes the side dish of the season Quick Fix Beef Fried Rice ready in just minutes Recipe Make this tropical fruit salsa to serve on chicken or pork chops Recipes Dinner that tastes as if it took time This article originally appeared in The New York Times Subscribe to our weekly newsletter In The Know to get entertainment news sent straight to your inbox