When I have a long day - and I haven't remembered to put a protein out to defrost in the morning - shrimp are my go-to because they defrost so quickly.
Shrimp and Herb Stew
- 4-5 large shrimp, peeled and deveined
- 1/4 c. angel hair pasta
- 4 button or baby bella mushrooms, sliced
- 1 c. seafood, chicken or vegetable stock
- handful of cilantro, chopped
- handful of flat-leaf parsley, chopped
- handful of mint, chopped
- 1 garlic clove, minced
- pinch of crushed red pepper
- 1/2 shallot, sliced
- 1/2 lemon, juiced
- olive oil
In a small pan, heat 1 T. of olive oil. Add the shallot and season with salt. At the same time, heat a small pot of water and bring it to a boil. Cook the shallot for 2 minutes before adding the mushrooms. Stir and cook for 4-5 minutes; until the mushrooms start to brown. Add in the garlic and crushed red pepper. Stir to combine for another minute. Add in the stock and season again lightly with salt.
Drop the angel hair pasta into the salted pasta water. In another pan or on a grill pan, heat 1 T. of olive oil. Season the shrimp with salt and pepper on both sides. Lay them on the grill/pan and cook them for 2 minutes per side; until the shrimp turn pink and start to curl up.
Drain the angel hair pasta. Add the herbs to the mushroom broth, letting them wilt for a minute. Add the pasta to the broth, stir, and pour it into a shallow bowl. Top with the grilled shrimp and finish with the lemon juice.