Guest Blog by Mary Catanzaro
Summer is always a busy time for my family, and mealtimes can be a little stressful. Making healthy and creative dinners that everyone enjoys is a challenge!
To keep things simple, I like to prepare large portions of “favorite” foods that can be used as backup when the main meal isn’t appealing to everyone. That was the case one night this past week—the kids were happy with leftover homemade chicken wings, stir-fry rice, and raw veggies, but I wanted something different for John Paul and me.
Normally, I wouldn’t make a separate meal on a weeknight during the school year, but with more flexibility in the summer—and only 20 minutes of prep time—I went for it.
Quick & Healthy Shrimp and Zucchini
Ingredients:
- 2 bags of frozen shrimp
- 3 zucchini
- Butter
- Olive oil
- Himalayan crystal salt
- Black pepper
- Sun-dried tomatoes
- Cajun seasoning
Directions:
- Melt butter and olive oil in a cast-iron skillet.
- Julienne the zucchini directly into the pan. Sauté with salt, pepper, and sliced sun-dried tomatoes for a few minutes.
- In a separate ceramic skillet, melt butter and olive oil again.
- Add the shrimp and season with Cajun spice. Cook in batches until the shrimp turns pink.
- Transfer the shrimp to a covered ceramic dish to keep warm.
And just like that—a healthy, delicious meal in no time! Give it a try and let me know what you think.
