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Weekday dinner inspiration: Baked Shrimp With Tomatoes and Feta and more

This Stir Crazy column first ran on April 1, 2009. New columns resume April 10.

Mon | Chop shop

Big, thick pork chops are the centerpiece of tonight's meal, Honey-Mustard Pork Chops With Roasted Asparagus, inspired by a Pillsbury recipe. Sprinkle olive oil over cleaned and trimmed asparagus, arrange in single layer on a baking sheet and pop in the oven at 400 degrees for about 15 minutes. While the asparagus is cooking, mix ⅓ cup honey, 2 tablespoons yellow mustard and a hefty pinch of cloves in a small bowl. Sear ¾-inch chops in a nonstick skillet, about 3 minutes on each side. Reduce the heat and pour honey mixture over them. Cover and cook for about 8 minutes.

Tues | Eating out, but in

Use your imagination and what's in the fridge for Quick Weeknight Stromboli. Divide 1 pound of store-bought pizza dough into four pieces and roll to a rectangle shape. You can come up with your own combination, but we're using thawed and squeezed frozen spinach, minced garlic, a few shakes of dried Italian seasoning, diced ham and shredded mozzarella. Spread it all evenly on the dough and roll to close. Bake for about 30 minutes at 400 degrees. Serve with warm marinara and a green salad.

Wed | Rotisserie chicken

Shred the bird and use 2 cups of meat, as much dark as you can get, for Chicken Tortilla Pie. Lightly spritz an 8- by 8-inch baking dish with nonstick spray. Layer in 4 toasted corn tortillas (you'll need 12 total), 1 cup of the chicken, ½ can of mild, chopped chiles, ½ cup green salsa, a few spoonfuls of sour cream and a handful of shredded Monterey Jack cheese. Repeat once more and top with the rest of the tortillas, more sour cream and cheese. Bake for 45 minutes at 350 degrees. Slices of cold cantaloupe and honeydew melon on the side.

Thurs | Shrimply devine

Baked Shrimp With Tomatoes and Feta (recipe below) is a simple dish that will elevate a weeknight meal to something special. Serve with a green salad and bread sticks.

Fri | Burger, a la Caesar

All hail the end of the week with Caesar Burgers. Grill patties and dress with big shaves of Parmesan, creamy Caesar dressing and ice-cold Romaine lettuce. Toast buns with a swipe of melted garlic butter for the crouton effect. Potato wedges on the side.

Janet K. Keeler can be reached at or (727) 893-8586. Follow her on Twitter at @roadeats.


Baked Shrimp With Tomatoes and Feta

1 tablespoon olive oil

1 medium onion, diced (about 1 ½ cups)

2 cloves garlic, minced

Two (14.5-ounce) cans no salt-added diced tomatoes, with their juices

¼ cup finely minced fresh flat-leaf parsley

1 tablespoon finely minced fresh dill

1 ¼ pounds raw medium shrimp, peeled and deveined

¼ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

cup crumbled feta cheese (about 3 ounces)

Preheat oven to 425 degrees.

Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from heat. Stir in the parsley, dill and shrimp and season with salt and pepper. Sprinkle the feta over top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.

Serves 4.

Source: Eat Smart With Ellie Krieger from the publishers of Fine Cooking

Weekday dinner inspiration: Baked Shrimp With Tomatoes and Feta and more 04/02/13 [Last modified: Monday, April 1, 2013 12:34pm]
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