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   Day 2
   Day 3
   Day 4
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   Day 6
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lemon shrimp
Grilled Lemon Shrimp

quinoa pilaf
Quinoa Pilaf

beans with ham
Green Beans with Ham

Menu Plan for the week of July 19, 2013: Day 1 Recipes

Grilled Lemon Shrimp
Quinoa Pilaf
Green Beans with Ham

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Take a bit of the ham for the pasta salad to use with the beans - it's just for flavoring.

Grilled Lemon Shrimp (Prawns)                        Preparation and cooking time:  15 minutes
    Use a grill pan (it's like a mesh skillet) or a mat for these, if possible.  Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn.  We don't want them falling through the grill.

10oz (300gr) large shrimp (prawns), cleaned
1 tsp garlic powder
2 cloves garlic
3 tsp sweet paprika (smoked if you can find it)
2 tbs butter
2 tbs lemon juice   juice from 1/2 lemon
Olive oil for coating pan

Clean shrimp if needed, if not just rinse and let drain.  Mix 1 tsp garlic powder and 2 tsp paprika in a small bowl. Add shrimp and toss to coat. 
To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil.  To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque.  When done, remove from heat, toss with butter sauce and serve.
Butter sauce: Mince garlic.  Melt butter in small pan.  Add garlic, 1 tsp paprika and sauté until garlic is tender, 2 - 3 minutes.  Add lemon juice and whisk lightly to combine.

Quinoa Pilaf                                                                Preparation and cooking time:  25 minutes
    The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

1/2 cup quinoa, rinsed 
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
1 carrot
1 rib celery
1 small onion
2 tsp olive oil
6 - 8 cherry tomatoes  for garnish  

Put quinoa and stock in a small saucepan, cover and bring to a boil.  Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).
Chop celery, carrot and onion.  Heat oil in a small skillet and sauté onion, celery and carrots for 5 minutes.  Cut cherry tomatoes in half.  When quinoa is done, stir in sautéed vegetables.  Spoon half into a bowl and serve, garnished with tomatoes. 

Green Beans with Ham                                        Preparation and cooking time:  30 minutes
    Rather than sauté the ham, removing it and serving it crisp, we are cooking it with the beans.  It may not look as pretty but the ham flavor slowly cooks into the beans for a more traditional, southern taste.

6oz (180gr) green beans
1/4 cup (2oz, 60ml) chicken stock
1oz (30gr) ham

Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm).  Roughly chop ham.  Put beans into small skillet, add stock and ham, cover and simmer over medium heat until done, about 15 minutes.  Uncover during last 5 minutes to cook off some of the cooking liquid.  Serve.

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans, 1 lid, 2 small skillets,
1 lid, small bowl, (used 2X) whisk, dish for marinating,
grill basket or pan, barbecue grill

Clean shrimp if needed
Top and tail beans, cut
Chop ham
Chop carrot, celery, onion
Mix garlic, paprika for shrimp
Add shrimp, toss to coat
Light/turn on barbecue grill

Cook quinoa
Cook beans, ham
Mince garlic
Juice lemon
Sauté carrot, celery, shallot for quinoa
Slice cherry tomatoes
Cook shrimp
Sauté garlic, paprika for shrimp
Check beans, uncover
Finish quinoa pilaf
Add cherry tomatoes to quinoa pilaf for serving
Finish shrimp,

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