Two times a year, I spend 6-8 weeks apart from my husbandy to fulfill my teaching obligations in Washington, DC. This means leaving Rabat and moving into a tiny furnished apartment, with an even tinier kitchen. In fact, the kitchen is downright depressing. I have to tolerate horrible cookware, virtually no counter top space, and because my time is so temporary, a limited pantry.
While there are plenty of delicious dining options in DC, eating out all of the time is hard on the waistline and the wallet. This means that I try to make the best of a dreadful kitchen situation to create my meals. Under these circumstances, simplicity is key. I only stock the basics, so it’s not the time to make complex recipes. Instead, I make easy dinners for one with just a few key ingredients. In fact, I have exactly 7 spices that keep me going. Salt, pepper, cinnamon, cumin, turmeric, basil, and red pepper flakes.
Since I’m living under Spartan kitchen conditions, I was thrilled with this week’s Sunday Supper theme calling for recipes with 5 ingredients or less. This fits completely with the current state of my kitchen and my cooking so sharing a recipe was a no brainer. Admittedly, this recipe has 5 main ingredients, plus salt and pepper, so technically, the recipe actually takes 7 ingredients. I’ve been making a lot of shrimp for dinner while I’m flying solo because it defrosts quickly and cooks up quickly.
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 pound 20/25 shrimp, peeled, and deveined
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, sliced
- 1 bunch fresh asparagus , trimmed and cut into 1 inch pieces
- juice of 1 lemon
- Once the shrimp are peeled and deveined, pat them dry, then toss in ½ teaspoon of salt and ½ teaspoon pepper and set aside.
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat.
- Add the garlic to the sauté pan.
- Once the garlic is fragrant, add the asparagus.
- Sauté the asparagus for 1 minute, then add the shrimp.
- Sauté the shrimp, garlic, and asparagus together for 3-4 minutes, then flip the shrimp and sauté for another 2-3 minutes. As soon as the shrimp begin to turn pink on the bottom side, it’s a good time to flip them over.
- Once the shrimp are just turning pink on both sides, cover and remove from heat.
- Plate the shrimp and asparagus on a platter with the rice, and gobble it up!
This shrimp and asparagus recipe comes together in just 30 minutes and makes for a light summer supper. I’ve been eating this at least once a week. I hope you give it a try the next time you are looking for an easy, healthy, dinner. And, if you love simple recipes as much as I do, there are plenty of fabulous five ingredient recipes featured the Sunday Supper movement this week. Check them out!
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
- 3 Ingredient Steak Marinade by MealDiva
- Baked Fajita Chicken by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
- Recipe Substitution Tips by Sunday Supper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.