So, today I found myself staring into the fridge, thinking, “what’s quick, what’s easy?” And boiled shrimp popped into my head. Yeah, good old boiled shrimp. It’s one of those things that’s pretty straightforward, right? But you know, the shrimp itself is just part of the story. For me, it’s the side dishes that can really make it, or break it, if you get too ambitious. And today, ambitious was definitely not on the menu.
Thinking About the Sides
I wanted stuff that wouldn’t take ages or require a million ingredients. Something fresh, something that wouldn’t fight with the shrimp. I’ve made that mistake before, believe me. Tried to pair some fancy, heavy sauce or a really complex salad with simple shrimp, and it just… well, it was a mess. The shrimp got lost. Total waste of good shrimp, if you ask me.
So, simple was the name of the game. I rummaged around to see what I had on hand. Didn’t want to make a special trip to the store. That defeats the whole purpose of “quick and easy,” doesn’t it?
First Up: A Super Quick Cucumber Thing
Found a couple of cucumbers in the crisper. You know, the ones that are just about to lose their crisp? Perfect for a quick slice-up. I just washed them and sliced them, not too thin, not too thick. Didn’t even bother peeling them. Who’s got time for that on a regular day? Then I grabbed half a red onion, sliced that super thin. Threw it all in a bowl.
For the dressing, if you can even call it that, I just splashed in some rice vinegar. Added a tiny sprinkle of sugar to balance it out, and a pinch of salt. Mixed it all up with my hands. Yep, best way to do it. Let that sit while I figured out the next thing. Boom, side dish one, done.
Next on the Chopping Block: Corn and Tomato Salad-ish
Then I spotted some leftover corn from a couple of nights ago. Still good. And a handful of cherry tomatoes that were looking ripe. So, I thought, why not? Halved the cherry tomatoes – some I quartered if they were a bit big. Tossed them in with the corn.
For this, a squeeze of lime juice. Always have limes around. And then, I think I chopped up a tiny bit of cilantro I found wilting in the fridge. Gave it a good stir. That’s it. No big recipe, just throwing things together that taste good. Side dish number two, sorted.
Why I Stick to Simple These Days
You know, it wasn’t always like this. There was a time I’d get all worked up about meals. Everything had to be something I saw in a magazine or on some cooking show. I remember this one disastrous attempt at making paella for a dinner party. I’d never made it before. Spent hours, so much money on saffron and seafood I couldn’t really afford. The rice was crunchy in places, mushy in others. The seafood was overcooked. It was… memorable, for all the wrong reasons. My guests were polite, bless them.
After a few too many of those episodes, where I’d end up stressed, the kitchen a disaster zone, and the food just okay (or not okay), I had a revelation. Or maybe it was just exhaustion. Simple is better. Especially for everyday eating. Who am I trying to impress on a Tuesday night? The cat? He’s happy with his kibble.
Now, I just want good food that doesn’t make me want to tear my hair out. Boiled shrimp is perfect for that. It cooks in minutes. And these kinds of sides? They come together while the water for the shrimp is boiling. No fuss, no drama.
The Main Event and Bringing It All Together
So, while those sides were mingling and getting friendly, I got the water boiling for the shrimp. Bit of salt, maybe a bay leaf if I’m feeling fancy. Threw the shrimp in, waited for them to turn pink. Pulled them out. Drained them.
Then I just plated it all up. A nice pile of shrimp, a scoop of that cucumber stuff, a scoop of the corn and tomato mix. Looked pretty good, actually. Colorful. And it tasted great. Fresh, light, exactly what I was going for. The shrimp were the star, and the sides were just there to support them, not steal the show.
It’s funny, isn’t it? Sometimes the meals you spend the least amount of time and effort on are the ones you enjoy the most. No pressure, just good, honest food. That’s my philosophy these days, anyway. And it makes life a whole lot easier.
