Keep Uncooked Shrimp in the Freezer for Days You Need to Cook a Quick Meal

Leftovers, warmed slightly, taste great spooned over tender, torn leaves of Boston lettuce for a warm salad. JeanMarie Brownson/TNS

I always stock uncooked shrimp in the freezer; they prove perfect for fast, yet truly special meals. Stir-fried, grilled, or poached, most shrimp cook in less than 5 minutes.

Look at shrimp labels indicating sustainable fishing or farming practices. For sweet flavor and beautiful pinkness, I’m partial to pink shrimp from Florida or red shrimp from the Atlantic Ocean.

If you can plan ahead, pop the bag of frozen shrimp in a bowl in the refrigerator for several hours (or overnight) to thaw. You can thaw shrimp pretty quickly by placing them in a sealed bag set in a bowl in the sink, then letting a thin stream of cool water run over the bag. When purchasing shrimp from the seafood department (fresh or thawed), store the shrimp in a plastic bag set inside a bowl of ice for up to two days before cooking.

Black rice makes a stunning presentation and tastes rich and earthy. It takes longer to cook than long-grain white rice but reheats well when made in advance. Pouches of cooked brown rice or cooked Israeli or instant couscous can be substituted when pressed for time.

Bottled curry paste is one of those condiments that stores well and delivers big. A spoonful stirred into the shrimp takes the finished dish into gourmet territory. No curry paste? Use sriracha or peri peri hot sauce, or even curry powder. Stir the spicy flavoring into coconut cream or heavy cream for a speedy pan sauce. Lots of fresh baby spinach folded into the creamy shrimp finishes the dish with green elegance.

Leftovers, warmed slightly, taste great spooned over tender, torn leaves of Boston lettuce for a warm salad.

Curried Shrimp With Black Rice and Spinach

Note: If unsweetened coconut cream is unavailable, substitute 1/2 cup unsweetened canned coconut milk or 1/3 cup heavy whipping cream or creme fraiche.

Makes 4 servings

• 2 tablespoons vegetable oil for high-heat cooking, divided
• 1 cup black rice
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 2 cups water
• 1 can (5.4 ounces) unsweetened coconut cream
• 1 to 1 1/2 teaspoons yellow Thai curry paste (or 1 teaspoon curry powder plus 1/4 teaspoon cayenne)
• 2 green onions, trimmed
• About 10 sprigs fresh cilantro or chives
• 1 pound large (20 to 25 count per pound) peeled and deveined shrimp
• 1 medium-size sweet onion, halved, thinly sliced
• 1 bag (6 ounces) triple-washed baby spinach

Heat 1 tablespoon of the oil in a medium-size saucepan. Add rice and saute 2 to 3 minutes. Stir in half of the garlic, 1/2 teaspoon salt, and 2 cups water. Heat to a boil; then reduce heat to very low. Cover tightly and simmer until rice is tender to the bite, about 35 minutes. Fluff with a fork. Let stand 5 minutes. (Rice can be prepared up to three days in advance; reheat in microwave before serving.)

While the rice is cooking, stir together the coconut cream and curry paste until smooth. Thinly slice the green onions and cilantro. Pat shrimp dry; sprinkle lightly with salt.

Heat the remaining tablespoon of oil in a large (12-inch) nonstick skillet over medium heat. Add onion and saute until golden, about 8 minutes. Add garlic and cook 1 minute.

Increase heat under pan to medium-high. Add shrimp in a single layer. Sear, without stirring, 1 to 2 minutes. Flip shrimp and stir in curry paste mixture then spinach, turning leaves to coat them with the sauce. Cook and stir until shrimp is just cooked through and spinach is barely wilted, 2 minutes more.

Place hot rice in a wide shallow serving bowl. Spoon shrimp mixture over rice. Sprinkle with green onions and cilantro.