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Weekday dinner inspirations: Shrimp and Mango Cocktail and more

Mon | Hot off the grill

Everybody gets their own packet of food when you bake fish on the barbie. Place one portion of fish on a heavy-duty square of foil, then place sliced zucchini and onions on top. Drizzle with olive oil and lemon juice and sprinkle with dried herbs of your choice. Fold them up and toss on medium-hot grill for about 10 minutes. Serve with the rice you like best.

Tue | Pastabilities

Go meatless with a simple pasta dish that combines linguine with artichoke hearts and grape tomatoes. To the cooked pasta, add butter, a bit of extra-virgin olive oil and lots of grated Parmesan. Dump in drained and quartered artichoke hearts and a handful of bite-sized tomatoes. Heat through and serve. Make a green salad to accompany.

Wed | Rotisserie chicken

Chinese food sounds good tonight. Make a fast lo mein by stir-frying shredded rotisserie chicken with grated carrots and cabbages, bean sprouts and minced ginger and garlic. Use vegetable oil, not olive. At the end, toss in cooked egg noodles, such as fresh fettuccine.

Thur | Burgers, baby

We never get tired of burgers, especially when they can be dressed differently each time. Tonight, we're going for blue cheese crumbles and thinly sliced red onions. Carrot sticks and dip, plus some baked frozen onion rings.

Fri | Mango tango

Shrimp and Mango Cocktail (recipe below) is the perfect opener for anything you might be throwing on the grill tonight. Or it may be all you need before a romantic night on the town. Pour a glass of peachy pinot gris.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

>>easy

Shrimp and Mango Cocktail

1 pound large shrimp, deveined (about 20)

1 mango, peeled and diced (about 2 cups)

3 tablespoons extra-virgin olive oil

Juice of 1 lime

2 tablespoons chopped fresh mint, plus sprigs for garnish

1 1/2 tablespoons finely chopped red onion

1 jalapeno pepper, seeded and finely chopped

1 clove garlic, minced

Salt and pepper

In a large pot of boiling, salted water, cook shrimp until pink and opaque, just 1 to 2 minutes. Drain and rinse under cold water. Discard shrimp tails and chop the meat into bite-sized chunks. Transfer to a bowl. Place the mango in a separate bowl.

In a small bowl, whisk together olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper. Pour half the vinaigrette over the shrimp and toss; pour remaining vinaigrette over the mango and toss.

Spoon layer of mango into 4 martini glasses. Top with a layer of shrimp, then another layer of mango. Top each serving with a mint sprig.

Serves 4.

Source: Every Day With Rachael Ray

Weekday dinner inspirations: Shrimp and Mango Cocktail and more 07/15/08 [Last modified: Tuesday, July 15, 2008 4:30am]
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