Inclement weather and feeling a bit under-the-weather has kept me indoors and in a simple food mood. I know when I’m starting to go downhill as we tend to eat out more, or graze on cold food in the fridge. Sometimes a little push to get back in the groove is what I need to get back on track – and it’s good to get “back to basics” with one pan meals.
In this case, I’m starting with quick cooking shrimp in mind, then changing it up to adapt to things I have in the fridge – think of it as a French-influenced stir-fried shrimp, without using the words “fusion cuisine” anywhere.
The key to this is building the dish in layers. Wash, clean, and slice leeks thinly. Cut up some celery too, if you happen to have it (I love the stuff). Heat up a pan with some high-temperature oil like grapeseed or safflower oil and a bit of butter for flavor. Leeks go in first to soften up and develop a bit of color. Then the celery just until it starts to soften, next a handful of walnut pieces, and when the nuts are toasted, in goes a pound of shrimp. Keep tossing or stirring the food in the pan – this is one of those times where you get to keep poking and mixing around the food so it cooks evenly. Finally, add a bit of soy sauce or Worcestershire sauce to brighten it up, serve in a bowl, and finish with a drizzle of walnut oil over the top.
That’s all there is to it. One pan, a bit of cooking things in sequence rather than all at once, and dinner’s ready in about fifteen minutes. This is completely adaptable, too – once you decide on the central ingredient (Shrimp? Pork? Beef? Mushrooms?) it becomes an exercise in pulling together complementary flavors. For instance – swap shallots for the leek, sesame oil for the walnut oil, peanuts for the walnuts, and add a handful of basil and this becomes Thai-inspired. Play with it and make it your own.
And, however your day goes, I hope cooking a quick meal helps get your groove back.
Mom antennae. Glad you’re better.