I absolutely love to cook, but some nights you don’t want to spend much time putting dinner together. Rather than default to oatmeal, which I have done (!), I hope this gives you inspiration to pull together a few staples to result in a tasty meal!
First, get your ingredients lined up so that you can work efficiently.
I made sure to put our shrimp in the refrigerator over night to thaw. I bought these from Aldi already peeled and deveined to make prep even faster.
All together before serving.
We enjoyed ours over the above photographed long grain and wild rice 90-second rice pouch. Feel free to use other grains or even roasted potatoes!
Two 14.5-oz. cans of diced tomatoes
One bag of frozen gumbo vegetable medley
Salt-free herb spice blend
Cooked greens – we had a combination of mustard, turnip, and kale
12-oz. thawed peeled deveined shrimp
Simply put the greens, frozen vegetables, and tomatoes together in a large pot. Season with Old Bay, garlic, and seasoning blend to taste. Bring to a gentle boil, reduce heat, cover, and simmer. Meanwhile, heat butter in a saucepan and add the seasoning blend to toast. Saute the shrimp until just cooked through. Be careful not to overcook. Add the shrimp to the pot and stir to combine. Serve over rice or potatoes. Cornbread would be awesome on the side as well.