After all of that feasting and imbibing in New Orleans, it’s time to get things back on track.

One night last week, when my husband wasn’t home, I was reveling in the thought of cooking something that I can’t when he is eating with me. He’s allergic to shrimp and there was a bag in the freezer calling my name!

The 12 ounces of shrimp were tail-on, but they were already peeled, deveined and cooked. I had considered making this Shrimp with Zucchini and Tomato dish that I love; but that would require me to have zucchini and tomatoes on hand. In addition, shrimp I had was already cooked. Basically, they just needed to be reheated. Furthermore, I seemed to have used up most of my fresh veggies for the week.

So I checked my pantry for some inspiration.

This is what I found:

I decided to heat up my shrimp up in seasoned diced tomatoes. It was so easy. I added about a 1/2 teaspoon of red pepper flakes for a bit of a kick.

Ta da!
Then I got a little crazy and topped it with some shredded parmesan reggiano!

If we make this dish two servings, the caloric value is still pretty low.

You could easily serve this over pasta or rice, with a side salad or a piece of crusty bread. Or add more vegetables or seasonings to your desire. The possibilities are endless. You could even eat the two servings as your meal. Whatever you do, it’ll be tasty regardless. Even if you have just the two basic ingredients.

Easiest Shrimp & Tomatoes Ever

(Makes 2 servings)

Ingredients:

• 12 oz peeled, deveined and cooked shrimp
• 1 can seasoned diced tomatoes {or add your own seasonings}
• 1/2 tsp red pepper flakes {optional}
• parmesan cheese {optional, to garnish}

Method:

1. Defrost shrimp by running it under cold water.
2. Heat a large pan on medium to medium-high heat
3. Add defrosted, cooked shrimp and can of tomatoes, including juices to the pan.
4. Heat through.
5. Add red pepper flakes, if desired, to taste.
6. Heat to desired temperature and serve immediately.
7. Garnish with parmesan cheese, if desired.

~

What is the easiest dish you’ve ever made.

Feel free to send a link to the “recipe” if you have one!

Cheers~
Carrie