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Menu Plan for Summer I: Week 6, Day 1
Grilled Lemon Shrimp (Prawns)
Polenta Salad
Green Beans with Lemon and Soy Sauce
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
An easy dinner for summer weekends: the polenta can be made ahead to save time, but doesn't need to be.
Grilled Lemon Shrimp (Prawns)
Total time: 15 minutes longer if you have to clean them
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.
Ingredients:
- 12oz (360gr) large shrimp (prawns)
- 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
Instructions:
- Clean shrimp if needed, if not just rinse and let drain.
- Mix 1 tsp garlic 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.
Polenta Salad
Total time: 10 minutes plus 10 minutes earlier
The cooking time assumes quick-cooking polenta. This idea came from the recipe for Italian Bread Salad. We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes. I used a combination of Greek and green olives, but any will work. Use your favorites.
Ingredients:
- Polenta:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup plus 1 1/2 tsp (1.7oz, 50gr) polenta, quick-cooking
- oil
- Salad:
- 8 dry-cured, Greek olives
- 8 green olives
- 10 cherry tomatoes
- 8 - 10 small mozzarella balls, half of a package they're about the size of the tomatoes Keep any left in the liquid. You could use half of a larger, whole mozzarella, roughly chopped.
- 1 tbs fresh snipped chives
- 2 tbs fresh snipped basil
- 1 tbs Balsamic vinegar
- 2 tbs plus 1 tsp salad olive oil
Instructions:
- Polenta:
- Bring stock to boil in a small saucepan.
- Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon.
- When done remove from heat and pour into a small pan or baking dish lined with lightly oiled plastic wrap (cling film, saran wrap...). You want the polenta to have a flat surface 1/2 - 3/4 inch (1.5 - 2cm) thick. I use a small, flat skillet with straight (vertical) sides. Smooth the top as flat as you can, cover with plastic wrap and refrigerate. Can be made hours ahead, in the morning or the evening before.
- Salad:
- Cut cherry tomatoes, olives and mozzarella balls in half and put into a salad bowl.
- Snip chives and cut large basil leaves in half; leave small ones whole. Add herbs to bowl.
- Whisk together 1 tbs vinegar and 2 tbs oil. Add to bowl and stir to combine.
- Cut polenta into 1" (2.5cm) squares or chunks.
- Heat 1 tsp oil in a nonstick skillet. Add polenta and fry until golden.
- Add polenta to bowl, mix gently and serve.
Note: Polenta can vary between brands and types. When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it in when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp polenta per 1/4 cup on the cooked polenta and stir in, vigorously. When cool it should be very firm.
Note 2: Polenta can be cooled quickly by setting the metal or heat-proof pan in a bit of cold water to start, then putting it in the fridge or freezer. If cooling quickly, don't cover.
Green Beans with Lemon and Soy Sauce
Total time: 20 minutes
I love the combination of lemon and soy sauce, the slightly tart, slightly salty blend enhances the flavors of most foods, particularly vegetables.
Ingredients:
- 6oz (180gr) green beans
- 2 tbs fresh snipped chives
- 2 tsp butter
- 2 tsp soy sauce
- 1 tsp lemon juice
Instructions:
- Top and tail and beans.
- Cut in 1 1/2inch (4cm) lengths.
- Put in a small sauce pan with an inch of water.
- Bring to a boil over medium heat. Turn down to low and simmer until done - about 10 minutes.
- Drain beans and put into a serving bowl.
- Melt butter in same pan.
- Add soy sauce, chives and lemon and stir to combine.
- Pour over beans and serve.
Cooking Schedule: 30 minutes |
Cut tomatoes, olives, mozzarella in half, put in bowl |
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