Even though I am now a ‘we’ the other half to my ‘we’ is usually away from home working. Sad sigh. Which means unless I am cooking for friends (and I thank you all for putting up with my photo taking) I am cooking for one. As much as I would be okay with popcorn and grilled cheese sandwiches, the blog content would be pretty boring. So thank you my lovely readers for forcing me to cook and keeping me nourished!
Because let’s be honest cooking for one is not easy. Cooking for 8-10 people, easier than cooking for one. You are doing the same steps, it is just a matter of quantity. And recipes are NEVER written for one. When I am cooking for just me I am constantly adjusting, calculating, reducing. Cooking shouldn’t involve so much specific math. There is just no nice way to say it… it is a pain in the ass!! And even when I’m cutting things down I have left overs for days. Don’t get me wrong I like left overs as much as the next girl, but I still cringe when I think of pulled pork after eating the remains of a 2 kg pork shoulder… And it’s been over a year. There has to be an easier way!
you we are eating alone, doesn’t mean it has to be crap food or take away or left overs for days.
So if you are like me and you are eating alone, this recipe is for you! An easy, healthy meal with just a few ingredients and cooks in one pan in less than 20 minutes. Sounds pretty great doesn’t it?!?
After giving this some thought to the lack of recipes to serve one person, I decided I would just create some. Who said one is the loneliest number?!? Cooking for one doesn’t have to be sad.. You get to eat what you want, when you want, sounds like a win win to me. Before you consider having another sad bowl of cereal for dinner, try this easy recipe for curried shrimp and rice. It will make any weeknight seem little more special and is quicker than ordering take out!
My cooking for one recipes will not discriminate against those of you with a few more around your dinner table, all can be easily doubled or quadrupled for families 🙂 Enjoy!
- ¾ cup shrimp (91/120 size cooked & frozen)
- 1 medium carrot, julienned
- 1 clove of garlic, smashed
- 1½ tbsp butter
- ⅛ tsp garam masala (optional)
- ½ tsp curry powder
- ¼ cup peas, frozen
- 1 cube chicken stock (Knorr Homestyle Stock)
- ½ cup basmati rice (quick cook)
- 1¼ cup water
- Add 1 tbsp butter, garlic clove, ¼ tsp curry powder, and garam masala in a fry pan over medium-high heat.
- Once butter is foaming add thawed, cooking shrimp to sear. Toss for approximately one minute. Remove shrimp and garlic, set aside.
- Add ½ tbsp butter, reduce heat to medium/low.
- Add carrots and rice, cook for 1 minute then add water, cube of chicken stock and ¼ tsp curry power. Simmer over low heat for 10 minutes.
- Return shrimp to pan and add frozen peas. Simmer for 5 mins.
Recipe will serve one, with some remaining for a lunch.
Recipe can be doubled to serve 2.