As moms, we are busy all the time. Whether it’s working to provide inside or outside the home, writing notes for lunch boxes or even taking time to care for ourselves, we are always thinking two or three steps ahead.
That’s one of the reasons moms love slow cooker meals – we can set it and (pretty much) forget it. A meal scores even more points if it’s a freezer meal we can make ahead of time and put straight in the slow cooker.
Oops, I forgot!
But what about those days when life is just so crazy that we forget to put dinner in the crockpot? That’s when most of us are tempted to swing through a drive-thru or order a pizza.
These instances are why I also love quick and easy one dish meals like my scallops in bacon vinaigrette, and this cilantro shrimp recipe. Having this meal on hand in the freezer saves me on days that my meal planning slips up and I find myself in a bind right before dinner.
Tips for Quick Defrosting
If you ever find yourself in this situation, grab your pre-prepared cilantro shrimp freezer bag, and run the bag under cold water for a few minutes to defrost. Using cold water seems counter-intuitive, but it works well to defrost seafood quickly and safely. Once it is defrosted, remove the contents from the bag and get cooking!
The Case for Shrimp
I originally came up with this recipe when I needed to use up some frozen wild shrimp in my freezer. I always buy all organic produce, but do the best you can. The combination of flavors in this cilantro shrimp recipe brighten the shrimp and appeal to kids and adults alike.
Keeping shrimp on hand in the freezer is another way to save the crazy days from meal disaster. They are a great source of protein, have a variety of uses, and fill tiny bellies up fast to help stretch a meal!
- 5 cups of frozen wild caught shrimp
- 2 cups of cilantro
- 6 tablespoons of minced garlic
- 1 bag of baby carrots
Day of cooking add
- juice of 2 limes
- grass fed butter
To preassemble the meals for freezing
- Dump shrimp, cilantro and garlic into two separate one gallon freezer bags
- Divide bag of carrots into two smaller ziploc bags and place inside the gallon bag
Day of cooking
- To cook carrots first, put in cast iron skillet with water, just barely covering the carrots with water
- Boil them and add butter as the water evaporates completely and the carrots are soft
- Once carrots are cooked, transfer to a plate and set aside
- Put a dollop of butter in the skillet and add garlic, shrimp and cilantro
- Cook for about 4 minutes, until shrimp is cooked throughly
- Add the juice of one lime and mix together
- Serve immediately with side of carrots
What’s your best tip for cooking healthy meals on the fly?