Surviving Dinner – Grilled Shrimp, Zucchini, & Pasta

Lots of recipes claim they can be cooked in 20 minutes or less.  Some nights are so busy, even that’s too long.  “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking.  It’s about surviving.  It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt.  Recipes found here can be cooked quickly and have minimal prep and clean-up.  Some may require a little pre-planning, but many won’t.

Another menu that’s stove-top-free!  Grilling is a quick, healthy, and easy way to make dinner.

Survival Menu:

  • Grilled Shrimp
  • Steamed Zucchini
  • Pasta-Roni


  • shrimp
  • zucchini
  • pasta-roni
  • 1/2 T butter
  • 1 clove garlic
  • olive oil
  • creole seasoning

1.  Peel shrimp & toss with olive oil and creole seasoning.

2.  Slice zucchini.  Place on sheet of aluminum foil with butter and garlic.

3.  Fold edges of foil to form a steam pouch.  Everything up to this point can be done the night before to save time.

4.  Place zucchini steam pouch on grill over medium heat.  Cook for approximately 8 minutes, or until tender.

5.  Grill shrimp.  Usually I prefer to grill shrimp on skewers because it makes them easier to flip rather than having to do them individually.  However, I realized I only had one skewer left when I made these.  Oops.

6.  Measure, cook, and serve pasta-roni in microwave-safe dish according to the microwave preparation instructions on the side of the box.

 Wondering what I’m doing here?  Learn more about the idea behind Surviving Dinner.


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