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Weekday dinner inspirations: Sizzling Garlic Shrimp and more

Mon | Piccata anything

Chicken, pork or veal cutlets — or even shrimp — are good candidates for the piccata treatment. Such a quick meal, too, for a weeknight. Dredge the protein (make sure chicken, pork or veal is pounded thin) in seasoned flour then saute in equal parts olive oil and butter. Add some white wine and a squeeze of lemon. Toss in salty capers to finish. Good and plenty with a veggie and buttered noodles.

Tues | Southern delights

Ham and biscuits served with coleslaw and fresh fruit sounds like something from an elementary school menu, but it's a fast meal that satisfies. Spread the biscuits with a little jelly; I like strawberry. It's a sweet-and-salty thing.

Wed | Rotisserie chicken

Shred the meat, both dark and white, and use it in Penne Chicken Alfredo. Cook penne pasta according to the package directions. While the penne is cooking, heat store-bought Alfredo sauce. Toss in some frozen peas. Add drained pasta, stir to coat. Ladle into a shallow serving bowl (or individual bowls) and scatter chicken on top. Sprinkle with grated Parmesan. Green salad, bread. Bada-bing.

Thurs | Spring has sprung

Okay, so maybe Chicken Artichoke Bake doesn't call for fresh 'chokes. It still feels like a spring dish. Place chicken thighs in a baking dish, add minced garlic and chopped onion, salt and pepper. Add a jar of chopped marinated artichokes and pour their juice over all. Bake at 375 degrees for about 45 minutes. Rice on the side. (Shout-out to Times book editor Colette Bancroft for this idea.)

Fri | Good for dipping

My colleagues are working for you this week. Art critic Lennie Bennett shares her Sizzling Garlic Shrimp recipe (below), perfect for a busy night. Don't skimp on the olive oil, which is delicious for dipping. I'd add a few shakes of red pepper flakes, too.

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Sizzling Garlic Shrimp

1 pound peeled shrimp

1/2 cup olive oil

2 minced garlic cloves

1 teaspoon Italian herb seasoning

Salt and pepper to taste

1/2 pint cherry tomatoes

1/2 cup feta cheese, in chunks, not crumbled

Chopped parsley or scallions (optional)

Put a medium oven-proof baking dish under broiler to preheat.

Meanwhile, in medium bowl, mix shrimp in olive oil, garlic cloves, herb seasoning, salt and pepper. Add tomatoes and feta cheese chunks. (Crumbled feta will melt too fast, but is okay if that's what you have.)

Remove dish from oven, add shrimp mixture and broil until shrimp are just done (about 5 minutes). Sprinkle with chopped parsley or scallions.

Serve with crusty bread for dipping.

Serves 3 to 4.

Source: Lennie Bennett, St. Petersburg Times

Weekday dinner inspirations: Sizzling Garlic Shrimp and more

05/05/09 [Last modified: Tuesday, May 5, 2009 4:30am]
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