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Menu Plan for the week of March 15, 2013: Day 1 Recipes

Shrimp with Paprika Sauce
Pasta with Browned Butter
Broccoli with Garlic Chips

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

   I use sweet or smoky paprika in the shrimp - feel free to use a hot if you like.

Shrimp with Paprika Sauce                                  Preparation and cooking time:   25 minutes 
     Olives, almonds and feta round out this spicy paprika sauce.  Serve with pasta or rice.

12oz (350gr) shrimp, cleaned
2 shallots
4 cloves garlic
2 slices Prosciutto or bacon
1 tbs tomato paste
1/3 cup (3oz, 90ml) white wine
3 tbs Greek or plain yogurt
1/3 cup green olives (12 - 15)
1/4 cup almonds
1/4 cup (2oz, 60gr) feta
1 tbs paprika
1 tbs olive oil

Clean shrimp if needed, if not just rinse and let drain. 
Peel and chop shallots. Mince garlic. Chop Prosciutto or bacon.  Cut olives in half or thirds. 
Heat oil in a nonstick skillet over medium heat.  Add paprika and sauté briefly.  Add garlic, shallots, Prosciutto and sauté until golden, 5 - 7 minutes.  Add shrimp and sauté until they start to curl and turn opaque.  Add wine, tomato paste and stir well to combine.  Add olives, almonds and heat through.  Stir in yogurt, remove from heat, add feta, stir gently.  Serve.

Pasta with Browned Butter and Pepper           Preparation and cooking time: 30 minutes
   This was a staple in my family when I was a child. It's simple to make: brown the butter and add lots of black pepper.  Salt is optional.  It works well with just about everything, or all on it's own.

1 cup dried pasta  something bite-size
2 tbs butter
1/8th - 1/4 tsp black pepper   or more, but remember, it's hot
salt - optional

Cook pasta according to package directions, drain. 
Return pasta pan to medium heat.  Add butter and sauté until it turns golden brown, being careful not to let it turn too dark or it will taste burnt.  When brown add as much black pepper as you like, and salt if using.  The butter will foam.  Add the pasta and quickly stir with a spatula to coat and heat through.  Remove from pan and serve.

Broccoli with Garlic Chips                                        Preparation and cooking time: 25 minutes
    Fry the garlic until it is a lovely golden brown.  The little chips are very tasty; not at all sharp like raw garlic, but not creamy like roasted.  If you prefer less garlic, just use the flavored oil - and let someone else munch on the chips.

1/2 medium - large head of broccoli
2 tbs olive oil  
4 cloves garlic
a bit of sea salt if desired

Cut broccoli into small florets and stems.  Put in a steamer basket in a saucepan with an inch of water in bottom.  Put on medium heat and steam for 8 - 10 minutes or until just done.  Remove from pan and put into a serving dish.  Pour oil over the broccoli, sprinkle with garlic chips and serve.

For garlic chips: Slice peeled garlic as thinly as you can.  Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp, - about 10 minutes.  Mind them so they don't burn.  Remove chips and drain on paper towels.  Keep oil warm until needed.

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large skillet, small skillet, saucepan with steamer basket and lid, pot and colander for pasta Put water on high heat for pasta Clean shrimp if needed Chop shallots Mince garlic for shrimp Slice garlic for broccoli Chop Prosciutto for shrimp Trim broccoli, put in steamer, steam Start to cook pasta Sauté garlic for chips

Sauté paprika for shrimp Add shallots, garlic, Prosciutto to paprika, sauté Cut olives Add shrimp to shallots, sauté Mind the garlic chips Add wine, tomato paste to shrimp, stir well Remove garlic chips from oil, keep oil warm Drain pasta, start to brown butter Remove broccoli, add to oil to heat through Add olives, almonds to shrimp Add pepper, salt, pasta to browned butter Finish broccoli, pasta Remove shrimp from heat, stir in yogurt, feta Serve

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By Katie Zeller

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