With the days getting longer and warmer, I’ve found myself wanting to play outside when I get home from work.
Boyfriend cleans the pool. I water the garden and flowers. We sit on the deck and chat while drinking a beer or a glass of wine.
Then I realize it’s almost 8 p.m. and I haven’t even thought about what’s for supper.
Last night was like that. I don’t ever want to be a slave to my kitchen. But I do want to make something quick and easy on the nights I’d rather just relax.
What you need:
- Favorite greens
- Fresh dill
- Fresh basil
- Olive oil
- Red pepper flakes
First, prepare the salad. I used Buttercrisp lettuce I grew in the garden, cherry tomatoes, half a cucumber, fresh dill and fresh basil.
I cut the tomatoes in half, and the cucumber into half moon shaped pieces. I julienned the basil and chopped the dill.
The dill and basil took this simple salad to the next level. Very vibrant in flavor.
Prepare the shrimp by seasoning with a little salt and pepper. Heat up the pan on medium high, and throw in a little olive oil and a couple cloves of garlic, roughly chopped.
Add the shrimp to the screaming hot pan. Add in red pepper flakes to taste. Sauté until shrimp are pink, about 5 minutes.
Turn off the heat and add in more fresh chopped dill and basil. Serve immediately.
I separated my shrimp and salad because the shrimp had tails on. But I combined everything once I took care of the tails. Boyfriend went all in with a combination bowl.
Light and fresh. This is a delicious meal to enjoy on the days when you’d rather not cook.
I found it really satisfying to eat greens I grew myself. And if you aren’t growing an herb garden yet, go ahead and do that. It will take you cooking game up several notches.
What is your go-to meal when you’d rather not be a slave to the kitchen?