Shrimp and Veggies Over Rice: A 20-Minute Skillet Dinner

This is the dinner for the night you get home late with nothing planned. A bag of frozen peeled shrimp, a bag of frozen vegetables, a pot of rice and one hot skillet, and dinner is on the table in about twenty minutes.

Ingredients (serves 3 to 4)

• About 450 g (1 lb) raw peeled shrimp, thawed
• 1 bag (about 450 g) frozen mixed vegetables: peas, carrots, green beans, corn or a stir-fry mix
• 1 tablespoon butter and 1 tablespoon olive oil
• 2 cloves garlic, minced, or 1 teaspoon garlic powder
• 1 teaspoon dried parsley or a handful of fresh, chopped
• Salt, pepper and a pinch of chilli flakes if your family likes heat
• 1 cup long-grain rice, cooked with ½ teaspoon turmeric, a pinch of garlic powder and a little Italian seasoning
• A squeeze of lemon to finish

Method

1. Start the rice. Cook the rice as usual, stirring the turmeric and seasonings into the water. Turmeric gives it a sunny yellow colour and a mild, earthy flavour.
2. Heat the skillet. A cast-iron or heavy non-stick pan works best. Melt the butter with the olive oil over medium-high heat.
3. Cook the shrimp. Pat the shrimp dry, season and lay them in a single layer. Cook about 1 to 2 minutes per side until pink and just opaque, then lift them onto a plate. Overcooked shrimp turn rubbery, so err on the side of less.
4. Cook the vegetables. Add the frozen vegetables and garlic to the same pan and stir-fry for 4 to 6 minutes until hot and any liquid has evaporated.
5. Bring it together. Return the shrimp, add the parsley and lemon, toss for 30 seconds and serve over the rice.

Food safety with frozen shrimp

Thaw shrimp overnight in the fridge, or in a sealed bag under cold running water for 15 to 20 minutes. Do not leave it out on the counter. Cook until the flesh is pearly and opaque all the way through.

The fifty-cent shrimp cocktail that built a casino legend

Shrimp has a surprising place in gambling history. In 1959 the Golden Gate, one of the oldest hotels in downtown Las Vegas, began selling a shrimp cocktail for fifty cents. It was meant to bring people through the casino doors, and it worked: the little glass of shrimp and tangy sauce became one of the most famous bargains in Las Vegas, sold by the millions over the following decades. The price stayed at fifty cents for more than thirty years before slowly creeping up, and the recipe still has fans today.

The trick is as old as casinos themselves. Cheap, generous food keeps players at the tables and slot machines longer, which is why Las Vegas has a long history of buffets, steak specials and midnight breakfasts. If you are planning a grown-up trip, our guide to a parents' night out in Las Vegas covers where to eat as well as where to play. At home, a platter of chilled shrimp with cocktail sauce is also the easiest crowd-pleaser for a poker night with friends.