Weekday dinner inspiration: Shrimp Egg Foo Yong and more

Mon | Wakeup call

Spicy Grilled Shrimp will jolt the family from its Monday stupor. Rub 20 large peeled shrimp with 1/3 cup minced chipotle chilies in adobo (freeze the rest of the contents of the can for later use) and sprinkle with salt and pepper. Skewer (or not) and grill (indoors or out) for 3 to 4 minutes a side. Put cooked shrimp in a bowl and add 1 tablespoon ground cumin, 1/2 cup chopped fresh cilantro and the juice of 1 lemon. Serve with yellow rice and fresh fruit.

Tues | Asian omelets

Egg Foo Yong (recipe below) feels like a retro dish now that so many other Asian cuisines are common on the American dining landscape. This shrimp version of the pancake-style omelet, with a green pea sauce, is a simple weeknight dish that adds interest to the usual repertoire. Serve with rice that's mixed with thinly sliced scallions.

Wed | Rotisserie chicken

Bowties With Chicken, Walnuts and Watercress comes together quickly for an elegant weeknight dinner. While the bowties are simmering, shred the chicken. If the meat's not warm, zap it on low for a few minutes. Meanwhile, in a large bowl, mix a few tablespoons of olive oil with a tablespoon of red wine vinegar and 1 small bunch of watercress. Add drained, cooked pasta and chicken. Stir to incorporate and the heat of the pasta will wilt the watercress. Sprinkle with chopped walnuts.

Thurs | One side only

The key to Open-Face Tuna Melts is to toast the bread or English muffin before layering on the tuna salad and cheese and popping under the broiler. To jazz up your tuna, add a squeeze of fresh lemon juice to the mayonnaise and some drained capers to the mix. Spread on your toasted bread and top with thin Havarti cheese. Get the cheese bubbly and a bit brown under the broiler. Serve with a spinach salad studded with fresh strawberries and toasted almonds and dressed with a raspberry vinaigrette.

Fri | A bowl of tradition

Make a quick-step Cuban gallego soup by adding cubed potato pieces to a pot of simmering chicken broth, then tossing in a bay leaf or two, sliced cooked sausage and a can (or two) of rinsed and drained great Northern beans. When the potatoes are done, add a bag of baby spinach. Serve toasted garlic Cuban bread on the side.

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Shrimp Egg Foo Yong

1 can (14 ounces) chop suey vegetables, drained

1/2 pound peeled and deveined cooked small shrimp, coarsely chopped

4 scallions, thinly sliced

4 eggs, beaten

2 tablespoons canola oil, divided use

Green pea sauce:

2 tablespoons cornstarch

1 teaspoon chicken bouillon granules

2 cups water

1 1/2 teaspoons reduced-sodium soy sauce

1/2 cup frozen peas, thawed

In a large bowl, combine the chop suey vegetables, shrimp and scallions. Stir in eggs. In a large, nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/3 cupfuls into skillet and cook like a pancake. Cook in batches until browned on both sides, using remaining oil as needed. Keep warm on plate in 200-degree oven.

To make sauce, in a small saucepan combine cornstarch and bouillon. Gradually stir in water and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong pancakes.

Makes 12 pancakes.

Nutritional information per 3 pancakes with 1/2 cup sauce: 242 calories, 13gm fat (2gm saturated), 498mg sodium, 10gm carbohydrates, 2gm fiber and 20gm protein.

Source: Taste of Home

Weekday dinner inspiration: Shrimp Egg Foo Yong and more 02/22/11 [Last modified: Tuesday, February 22, 2011 3:30am]

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