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Weekday dinner inspirations: Chipotle Shrimp Scampi and more

Mon | Soup's on

Comfort food is on the menu tonight with Creamy Tomato and Tarragon Soup. Saute 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and 1/4 cup water. Simmer for 10 minutes and then puree in a blender or use an immersion blender in pan. Return to pan over low heat and whisk in 1/3 cup sour cream and 1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried. Season with salt and pepper. A salad on the side or the traditional grilled cheese sandwich.

Tues | Sunnyside at night

Cheese Grits and Eggs is a quick, rib-sticking meal. Make the grits and add some shredded cheese. Serve the warm grits with a fried or poached egg on top. A couple of pieces of crisp bacon seal the deal.

Wed | Rotisserie chicken

Make Chicken Couscous Salad for a refreshing dinner entree. Cook a box of couscous according to the package instructions then mix in 1 diced red pepper, 1/2 cup sliced chopped almonds and some chopped, fresh cilantro. Dress with 1/3 cup olive oil and 2 tablespoons lemon juice. Season with salt and pepper. Arrange in shallow bowl and scatter shredded chicken over all. Serve with toasted pita bread.

Thurs | Spicy seafood

Chipotle Shrimp Scampi (recipe below) can be served with warm tortillas or even rice. The recipe calls for one chipotle chili but you'll need to buy an entire can. Freeze the rest and scoop out what you need, when you need it.

Fri | Gute nacht!

Tonight's going to be a good night with Pork Chops Baked With Sauerkraut and Apples. Season 1-inch chops with salt and pepper and sear in vegetable oil in a skillet. Remove and set aside. Saute sliced apples then add sauerkraut and a few shakes of caraway seeds; warm it all through. Return chops to the pan, cover and simmer until internal temperature reaches 160 degrees, about 25 minutes. Serve with potato salad.

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. EASY

Chipotle Shrimp Scampi

2 tablespoons olive oil, divided use

2 pounds large shrimp, peeled and deveined

Sea salt and freshly ground black pepper

2 garlic cloves, minced

1 chipotle chili in adobo, minced

1/2 cup dry white wine

Grated zest and juice of 1 lemon

2 tablespoons chopped fresh cilantro

4 to 8 flour or corn tortillas, warmed

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it's hot. Add half of the shrimp, season with salt and pepper and saute for about 30 seconds per side, until they just begin to turn pink. Add half of the garlic and half of the chipotle and cook and stir about 1 minute more, until the shrimp are completely pink and cooked through. Remove the shrimp to a plate and cover loosely to keep warm. Repeat, heating the remaining oil and cooking the remaining shrimp, garlic and chipotle the same way. Remove the second batch of shrimp to the plate.

Add the wine to the skillet and simmer over medium heat for about 1 minute to reduce slightly. Return the shrimp and the juices collected on the plate to the skillet. Add the lemon zest and juice and cook and stir for about 1 minute to combine the ingredients and coat the shrimp with the sauce. Remove from heat, stir in the cilantro and season with additional salt and pepper is desired.

To serve, divide the shrimp evenly among four plates, spoon the sauce over them and serve the warm tortillas on the side.

Serves 4 to 6.

Source: Sara Foster's Casual Cooking (Clarkson Potter, 2007)

>>easy

Chipotle Shrimp Scampi

2 tablespoons olive oil, divided use

2 pounds large shrimp, peeled and deveined

Sea salt and freshly ground black pepper

2 garlic cloves, minced

1 chipotle chili in adobo, minced

1/2 cup dry white wine

Grated zest and juice of

1 lemon

2 tablespoons chopped fresh cilantro

4 to 8 flour or corn tortillas, warmed

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it's hot. Add half of the shrimp, season with salt and pepper and saute for about 30 seconds per side, until they just begin to turn pink. Add half of the garlic and half of the chipotle and cook and stir about 1 minute more, until the shrimp are completely pink and cooked through. Remove the shrimp to a plate and cover loosely to keep warm. Repeat, heating the remaining oil and cooking the remaining shrimp, garlic and chipotle the same way. Remove the second batch of shrimp to the plate.

Add the wine to the skillet and simmer over medium heat for about 1 minute to reduce slightly. Return the shrimp and the juices collected on the plate to the skillet. Add the lemon zest and juice and cook and stir for about 1 minute to combine the ingredients and coat the shrimp with the sauce. Remove from heat, stir in the cilantro and season with additional salt and pepper is desired.

To serve, divide the shrimp evenly among four plates, spoon the sauce over them and serve the warm tortillas on the side.

Serves 4 to 6.

Source: Sara Foster's Casual Cooking (Clarkson Potter, 2007)

Weekday dinner inspirations: Chipotle Shrimp Scampi and more 02/09/10 [Last modified: Tuesday, February 9, 2010 3:30am]

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