Happy Friday Eve! I haven’t been checking in much (again), but I have been working out. I’m still trying to run smarter, not harder. Tonight I ran three miles at an easy pace.
It’s going alright, but I can tell it’s going to be hard to run like this on the treadmill without distractions. Mainly TV or something. I guess I better make sure I take most of my runs outside. Weather sometimes gets in the way of that, though. Man, I wish I could control that.
By the way, I always describe myself as “type A”, controlling, and basically a pain in the ass. I crumble when plans fall apart. I pretty much get cold sweats when I don’t know exactly what is going to happen at all times. This is probably why I don’t enjoy haunted houses. Or Halloween in general. Too many scary surprises and what-not. I love to plan and boss people around. Wait, a minute. Is that why I chose to teach? Maybe I don’t actually love kids. Maybe I just love to tell them what to do? 😉
Apparently, I am the total opposite when it comes to cooking. I’m so wild and free-spirited, you guys. I make general meal plans, obviously, because I do sort of know what we’re going to eat each week. I don’t ever really care if those plans change, though. Some weeks, I have no idea what we’ll eat at all. I’ve used my crockpot a million times for meat. Shredded chicken for tacos and barbeque sandwiches? Easy. Pot roast? You got it. Throwing a slab of meat in there is pretty daggum easy to remember the morning of. I just don’t actually eat meat, so that’s a problem for me.
I wanted some fun “meatless” meals. (PS: yes, I pretend shrimp are not animals.) I decided on a few of them the other day, bought the ingredients, and thought it would go pretty smoothly. Only, well, I don’t like to do multiple things in the morning before work. It’s basically a crap-shoot if I’ll even get in the shower. I definitely didn’t want to prep dinner. I kept blowing it off until I realized you could do the prep work even earlier than the morning of. I know, right? I mean, 99% of you have already thought of this. I mean, people freeze crockpot stuff way in advance, so I definitely should have known what I wanted to do was possible. The night before I want to use the crockpot, I pretty much go ahead and put everything in there. Then I stick the entire middle container into the fridge.
That brings me to my easiest, spiciest crockpot meal ever. Shrimp creole. Last night I went ahead and chopped my onions, green peppers, and garlic. I threw them in the pot along with tomato sauce, diced tomatoes, Worcestershire sauce, hot sauce, Cajun seasoning, salt, sugar, and pepper. I put the lid on and placed the whole thing in the fridge. This morning, all I had to do was take it out of the fridge, pop it into the crockpot, and plug it in. I set it on low and went to work. Then about 10 minutes before we ate dinner, I threw in some frozen shrimp and cranked it up to high. Easiest dinner ever. I will warn you that Ryne and I like our food decently spicy, so you might want to adjust the seasoning and hot sauce to your taste. Hey, look, a dumb step-by-step photo collage.
We ate it over a brown rice mix and it was amazing. I was skeptical about cooking shrimp in the crockpot but they came out just fine.
Crockpot Shrimp Creole
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 diced garlic clove
- 1 14 oz can tomato sauce
- 1 14 oz can diced fire roasted tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1/2 tablespoon Cajun seasoning
- pinch each of sugar, salt, and pepper
- 1 lb of frozen peeled, deveined shrimp
- optional garnish: green onions
- Combine all ingredients except for the shrimp into a crockpot. Heat on high for 4 hours or on low for 8 hours.
- Ten minutes before serving, add frozen shrimp. Cook on high until shrimp are pink and cooked through.
- Serve over rice. Enjoy! 🙂