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Weekday dinner inspirations: Shrimp With Green Sauce and more

Mon | Old school, new trick

Mash up your favorite meatloaf mix and bake it in muffin tins. Mini-Meatloaves are oh-so comforting alongside lumpy mashed potatoes and cooked carrots tossed with a bit of butter. To make a quick mash, quarter potatoes with skins on. Simmer for about 15 minutes. Mash by hand and add butter, milk and sour cream to taste. Salt and pepper, too. The meat muffins will be done when the potatoes are.

Tues | Think green

Green sauce, that is. Parsley lends its color to Shrimp With Green Sauce (recipe below), which is also spiked with brandy and white wine. You could sub chicken stock for the booze if you don't want to go that way. Serve with hunks of bread and green (more green!) salad.

Wed | Rotisserie chicken

Mediterranean Wraps are how we roll tonight. Mix shredded chicken with cooked couscous, diced cucumber, tomato and onion and chopped fresh mint and parsley. Crumbled feta adds zing. Dress with lemon juice and olive oil, then roll in 10-inch spinach wraps. Fresh fruit on the side.

Thurs | Bowled over

Simple Black Bean and Corn Soup is a hearty accompaniment to grilled cheese sandwiches or cheese quesadillas (the better for dunking). To make the quick soup, saute chopped onion, 1 diced jalapeno and garlic in olive oil. Add 4 cups chicken broth, 2 cans drained black beans and 1 teaspoon cumin. Simmer for 10 minutes. Puree, return to the pan and add 1 cup frozen corn kernels. Heat through. Dollop with sour cream.

Fri | Southern-tried

Grill a mess of pork chops, brushed with barbecue sauce for the last few minutes. Serve with big, heaping scoops of cheese grits and a side of green beans cooked with stewed tomatoes.

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>>easy

Shrimp With Green Sauce

6 tablespoons extra-virgin olive oil, divided use; plus more for drizzling

5 cloves garlic, finely chopped

2 tablespoons brandy

1/2 cup dry white wine

1/4 cup water

1 cup chopped fresh parsley

1/2 teaspoon salt; freshly ground pepper

20 large shrimp, peeled and deveined, tails intact

Warm baguette slices, for serving

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, salt and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.

When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

Serves 4.

Source: Food Network magazine

Weekday dinner inspirations: Shrimp With Green Sauce and more 04/27/10 [Last modified: Tuesday, April 27, 2010 5:30am]

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