When people started talking about physical distancing and avoiding public places, the world went to the grocery. My first trip wasn’t even to “stock up” - I just needed a few things to get us through the weekend and was planning to go the following Monday. But, when I witnessed the scene in the aisles of our local Stop & Shop, my tune changed a bit. Not because I was worried about a food shortage, but because the way people were hoarding items meant that random aisles were suddenly empty (I’m looking at you, unfettered masses who suddenly love cooking with beans and baking bread).

So, I grabbed two bags of frozen shrimp. I always keep shrimp in my freezer because it defrosts quickly and is essentially the same as whatever you’re buying in the case at a big grocery store. The list of shrimp recipes you can pull together from pretty standard and readily available items in your kitchen is nearly endless. It’s not a Forrest Gump meme for nothing.

So, during week one of quarantine when we were still all walking around our homes in a haze wondering how the pieces were going to fall into place, I found myself at 5:30 p.m. with my laptop still open, a pile of laundry on the sofa, and a hungry family. I’ve never been more relieved to have 4lbs of shrimp in my freezer. I grabbed a lemon and some parsley, and ten minutes later dinner was on the table.

Quick Shrimp Piccata

2 tbsp extra virgin olive oil
2 tbsp butter
3 cloves garlic, minced
15-20 large shrimp
1 lemon, juiced + 1 tsp of zest
2 tbsp capers
1/4 cup fresh chopped parsley
salt & pepper to taste
grated Parmesan cheese

1. In a large sauté pan over medium heat, heat the olive oil and butter with the garlic until the garlic begins to sputter and the oil around it begins to bubble.

2. Once the garlic is aromatic (before it browns), stir in the shrimp (keep the shells on). Sauté until the shrimp just begins to turn pink. Add the lemon juice and zest, stir, and cover for 5 minutes to finish cooking the shrimp.

3. Remove from heat and stir in the parsley. Salt and pepper to taste. Serve over rice or pearl couscous, top with a sprinkling of Parmesan cheese.