Learning how to cook one meal at a time
I believe this is about the 8th meal I’ve cooked on my journey of learning how to be self-sufficient in the kitchen. Perhaps not true self-sufficiency. I mean, after all, I’m still mainly leaning on the guidance of Green Chef and some really good cookbooks.
The combination of their individually wrapped packages and clear directions makes it easier for beginners like me – while at the same time helping me to get accustomed to mincing garlic and prepping vegetables. Plus, they help make my goals of eating clean a little bit easier, with them being certified organic and all.
In this series, I try to focus on cooking for beginners’ recipes. This doesn’t mean it will be grilled cheese sandwiches and boiled eggs. It just means that these are recipes with the help of a service or a cookbook or a recipe online that I was able to cook. And friends, if I’m able to cook something, then you can too.
This was the first time I’ve ever made shrimp. That seems so crazy to say y’all. I’m almost 40 years old and I’ve never cooked shrimp. I must say though I’ve made progress from my attempt at Mediterranean Salmon, which was the start of my cooking journey. I also now feel like I could go to the grocery store and buy raw shrimp and I would know what to do with it.
These meals and any meal I write about align with my weight loss goals. This one is only 650 calories with only 18 grams of carbs. I’m not walking every day just to overeat and no longer be at a calorie deficit, so staying with my allotted calories is important.
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Roasted Fennel-Cumin ShrimpCourse: DinnerCuisine: Mediterranean
10 oz Shrimp
1 1/2 tsp Cumin, garlic & fennel blend
1/4 cup Sugar-free red-wine vinaigrette with Dijon
1/2 oz Sun-dried tomatoes
1 1/2 cups Cauliflower “rice”
1 whole green bell pepper
1/2 oz Kalamata olives
1/4 oz Garlic
1/2 oz Walnuts
- Preheat oven to 400 degrees
Place sun-dried tomatoes in a bowl, covered with water, and let soak for 5 minutes. I use. these cooking bowls.
- Cut the sides of the green peppers and dice into smaller pieces.
Cut the end of the shallot, halve lengthwise and then dice into small pieces.
Roughly chop the olives.
Mince the garlic.
- Remove the sun-dried tomatoes from the water and roughly chop the tomatoes.
Take a dry sauté pan and place the walnuts in the pan over medium heat for 2-3 minutes
Remove walnuts and roughly chop. Put to the side.
- Rinse shrimp.
Drain water and place the shrimp on a paper towel and pat dry
Place the shrimp back in the bowl and add the tomatoes
Add the measured salt, a pinch of pepper, and half of the cumin, garlic, and fennel blend.
Add 2 tbsp of the sugar-free red win vinaigrette with Dijon.
Add 1 1/2 tbsp of cooking oil.
- Place shrimp on a pan that is foiled and lightly oiled.
Roast 8-10 minutes
- Heat 1 1/2 tbsp of olive oil in a large sauté pan, over medium heat.
Add bell pepper, shallot, and olives.
Add 1/4 tsp of salt, a pin of pepper, and the rest of the spice blend.
Stir and cook 5-6 minutes.
- Add cauliflower “rice,” garlic, and 2 tbsp of water.
Stir and cook for 3-4 minutes
- Remove shrimp from the oven
Add cauliflower “rice” with vegetables on your plate and add shrimp and tomatoes next to it.
Drizzle the remaining vinaigrette