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Weekday dinner inspiration: Shrimp in Green Sauce and more

Mon | Meze on Monday

Go Mediterranean tonight with a platter of small bites, including hummus and pita dippers, the parsley salad tabouli, marinated artichokes, briny olives and slices of Greek kasseri cheese. (Can't find it? Substitute provolone.) Not so authentic, but some barely cooked, lightly salted green beans or asparagus spears would provide nice balance.

Tues | It's easy being green

Mark Bittman's Shrimp in Green Sauce (recipe below) couldn't be an easier, more delicious weeknight meal. Or save the recipe for a dinner party starter. Serve it over rice and/or with crusty bread to sop up the sauce. You've got enough green, so forget the leafy salad tonight. If you want something else on the plate, consider steamed yellow squash.

Wed | Rotisserie chicken

How about a chicken taco bar tonight? We've given this suggestion before but it deserves to be in heavy rotation. Shred chicken and keep warm, then arrange bowls of thinly sliced scallions, lime wedges, shredded Monterey Jack cheese, sliced tomatoes, sour cream and guacamole. Warm flour tortillas. Prepare a simple guac by mixing smashed avocados with a favorite salsa. Dress a salad of corn kernels, red and green bell peppers and red onion with an olive oil and balsamic vinegar.

Thurs | The mother of invention

Necessity breeds dinner sometimes. A mountain of leftover spaghetti — alas the meatballs were gone — became Pasta With Pork Chops for a recent dinner. Thin cutlets, seasoned with salt and pepper, were sauteed in olive oil and placed on top of the steaming pasta. Romaine lettuce, ramped up with sliced cucumber, scallions and chopped parsley, was a fine accompaniment. As always, the dressing preference was ranch. Dinner, done.

Fri | Aloha burgers

Tonight's Hawaiian Grilled Burgers are topped with grilled pineapple slices and served on toasted buns. Just before the burgers are cooked to your liking, brush with teriyaki sauce. A sliced of red onion provides crunch. Serve with naked fruit salad or one that's just got a kiss of vanilla yogurt and Maui onion potato chips if you can find them. Archer Farms (Target) and Kettle make versions.

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Shrimp in Green Sauce

6 cloves garlic, peeled

1/3 cup extra-virgin olive oil

6 scallions, trimmed and chopped

1 cup parsley, leaves and thin stems

2 pounds shrimp, peeled and deveined

Salt and pepper to taste

4 dried chilies or a few pinches of crushed red chili flakes, or to taste

1/3 cup stock (shrimp, fish or chicken) or white wine or water

Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.

Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp is pink, 10 to 15 minutes. Serve.

Serves 4.

Source: Mark Bittman,

New York Times

Weekday dinner inspiration: Shrimp in Green Sauce and more 02/08/11 [Last modified: Tuesday, February 8, 2011 3:30am]
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