If you're looking for a departure from chicken or fish that's healthy, quick-cooking, and inexpensive, then turn to leftover frozen shrimp. Not only is it juicy and flavorful, but it's incredibly low-maintenance (no deveining or peeling required!), and much more affordable than fresh shellfish.
Rather than make the standby shrimp stir-fry over rice, throw together an überquick skillet toss that's truly different, with browned potato pieces, scallions, and curry powder. You'll sit down to dinner less than 30 minutes later with a dish that's a symphony of flavors, textures, and colors. Learn how to make it when you read more. 2 tablespoons plus 1 teaspoon olive oil Serves 4.
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper
2 tablespoons plus 1 teaspoon olive oil