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Weekday dinner inspiration: Pan-Seared Shrimp Po' Boys and more

Mon | Meatless meal

Cheese Tortellini With Tarragon Sauce is a luxurious dinner for the first night of the work week. Make the tortellini according to package instructions and, while cooking, prepare the sauce. Combine ½ cup vegetable stock, ½ cup dry white wine such as sauvignon blanc and 2 cups heavy cream in a stock pot. Boil until reduced by half and slightly thickened. Remove from heat, season with salt and pepper and 2 leafy tarragon sprigs, chopped. Add sauce to drained pasta. Serve with big shaves of Parmesan and steamed or roasted asparagus on the side.

Tues | Rich boy, po' boy

Prepare Pan-Seared Shrimp Po' Boys (recipe below) and serve them with a crunchy carrot and cabbage slaw. To make the slaw, combine 4 cups shredded cabbage and 1 cup shredded carrots in a large bowl. For the dressing, mix 3 tablespoons mayonnaise, 1 tablespoon cider vinegar and ¼ teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.

Wed | Rotisserie chicken

Shred the store-bought bird and use for Mediterranean Chicken Salad. Make a large green salad with whatever type of lettuce you'd like, adding diced tomatoes, sliced cucumbers and pitted kalamata olives. Oh, and red onion slices. Dress with Greek salad vinaigrette and mix in chicken and feta cheese. Top with toasted pita wedges.

Thurs | Chop, chop

Marinate pork chops, your choice of type, in bottled teriyaki sauce for at least two hours. Grill Teriyaki Pork Chops over medium-high heat until internal temperature is at least 145 degrees and up to 160. Serve with rice and grilled pineapple rings.

Fri | Casual elegance

Salute the end of the week with this Stir Crazy favorite, a finger-food platter of room-temperature Brie, rolls of thinly sliced Black Forest ham, fresh apple slices, toasted baguette slices, cashews and a simple Caesar salad. A fruity wine pairs well with the cheese and salty ham. Chardonnay for white; Beaujolais nouveau for red.

Janet K. Keeler can be reached at jkeeler@tampabay.com or (727) 893-8586. Follow @RoadEats on Twitter.

>>MODERATE

Pan-Seared Shrimp Po' Boys

1 pound peeled and deveined large shrimp

1 ½ teaspoons salt-free Cajun seasoning

2 teaspoons olive oil

4 (2 ½-ounce) hoagie rolls

½ cup shredded romaine lettuce

8 thin tomato slices

4 thin red onion slices

For the dressing:

cup reduced-fat mayonnaise

2 tablespoons sweet pickle relish

1 tablespoon chopped shallots

1 teaspoon capers, chopped

¼ teaspoon hot pepper sauce (such as Tabasco)

Combine all dressing ingredients in a small bowl. (Can be made in advance and refrigerated until ready to use.) Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice and one-fourth of the shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.

Note: Using salt-free Cajun seasoning reduces the sodium in this dish without sacrificing any of the flavor.

Serves 4.

Nutrition information per sandwich: 401 calories; 12g fat; 31g protein; 3g fiber; 944mg sodium.

Source: Cooking Light

Weekday dinner inspiration: Pan-Seared Shrimp Po' Boys and more 04/21/14 [Last modified: Monday, April 21, 2014 5:07pm]
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