Clear68° FULL FORECASTClear68° FULL FORECAST
Make us your home page
Instagram

Weekday dinner inspiration: Baked Shrimp With Tomatoes and Feta and more

Janet is on assignment. This is a classic Stir Crazy column first published on April 1, 2009. New columns will resume next week.

Mon | Chop shop

Big, thick pork chops are the centerpiece of tonight's meal, Honey-Mustard Pork Chops With Roasted Asparagus, inspired by a Pillsbury recipe. Drizzle olive oil over cleaned and trimmed asparagus, arrange in single layer on a baking sheet and pop in the oven at 400 degrees for about 15 minutes. While the asparagus is cooking, mix ⅓ cup honey, 2 tablespoons yellow mustard and a hefty pinch of cloves in a small bowl. Sear ¾-inch chops in a nonstick skillet, about 3 minutes on each side. Reduce the heat and pour honey mixture over them. Cover and cook for about 8 minutes.

Tues | Eating out, but in

Use your imagination and what's in the fridge for Quick Weeknight Stromboli. Divide 1 pound of store-bought pizza dough into four pieces and roll to a rectangle shape. You can come up with your own combination, but we're using thawed and squeezed frozen spinach, minced garlic, a few shakes of dried Italian herbs, diced ham and shredded mozzarella. Spread it evenly over the dough, leaving a 1-inch border all around, and roll to close. Bake for about 30 minutes at 400 degrees. Serve with warm marinara and a green salad.

Wed | Rotisserie chicken

Shred the bird and use 2 cups of meat, white and dark, for Chicken Tortilla Pie. Lightly spritz an 8- by 8-inch baking dish with nonstick spray. Layer in 4 toasted corn tortillas (you'll need 12 total), 1 cup of the chicken, ½ can of mild, chopped chilies, ½ cup green salsa, a few spoonfuls of sour cream and a handful of shredded Monterey Jack cheese. Repeat once more and top with the rest of the tortillas, more sour cream and cheese. Bake for 45 minutes at 350 degrees. Slices of cold cantaloupe and honeydew melon on the side.

Thurs | Shrimply divine

Baked Shrimp With Tomatoes and Feta (recipe below) is a simple dish that will elevate a weeknight meal to something special. It takes less than 30 minutes, really less than 20, to prepare. Serve with a green salad and bread sticks.

Fri | Burger, a la Caesar

All hail the end of the week with interesting, yet easy, Caesar Burgers. Grill the patties and dress with big shaves of Parmesan, creamy Caesar dressing and planks of ice cold Romaine lettuce. Toast the buns with a swipe of melted garlic butter for the crouton effect. Potato wedges and strawberries on the side.

Submit your ideas for quick weeknight meals to jkeeler@tampabay.com.

>>EASY

Baked Shrimp With Tomatoes and Feta

1 tablespoon olive oil

1 medium onion, diced (about 1 ½ cups)

2 cloves garlic, minced

2 (14.5-ounce) cans no-salt-added diced tomatoes, with their juices

¼ cup finely minced fresh flat-leaf parsley

1 tablespoon finely minced fresh dill

1 ¼ pounds raw medium shrimp, peeled and deveined

¼ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

cup crumbled feta cheese (about 3 ounces)

Preheat oven to 425 degrees.

Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from heat. Stir in the parsley, dill and shrimp and season with salt and pepper. Sprinkle the feta over top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.

Serves 4.

Source: Eat Smart With Ellie Krieger from the publishers of Fine Cooking

Weekday dinner inspiration: Baked Shrimp With Tomatoes and Feta and more 03/20/12 [Last modified: Tuesday, March 20, 2012 4:30am]
Photo reprints | Article reprints

© 2014 Tampa Bay Times

    

Join the discussion: Click to view comments, add yours

Loading...