Friday, December 15, 2017
Cooking

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 [email protected] or (727) 893-8586. Follow @RoadEats on Twitter.

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