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Menu Plan for Spring II: Week 5, Day 1

Shrimp Persillade over Pasta
Roasted Asparagus Balsamic

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

     This dinner is a garlic lover's delight with the persillade for the shrimp and pasta.  Share with someone you love.

Shrimp (Prawns) Persillade over Pasta

Total time: 25 minutes
      Even people who do not like escargot can't resist dipping a bit of fresh baguette into the garlic parsley butter, or persillade, that's left in the little cups. Expanding on that wonderful taste we added shrimp, a few shallots and some Parmesan and served it over pasta.

 Ingredients:

• 12oz (360gr) shrimp (prawns), cleaned
• 2 slices bacon
• 4 - 5 large cloves garlic
• 2 medium shallots
• 2 tbs butter
• 1 tbs olive oil
• 2 tbs white wine
• 4 - 5 tbs fresh snipped parsley  substitute 4 tbs dried
• 1/2 cup (2oz, 60gr) freshly grated Parmesan
• 1 1/4 cups (4.2oz, 125gr) pasta - penne, rigatoni

 Instructions:

• Cook pasta according to package directions. 
• Clean shrimp if they need it. 
• Mince garlic and finely chop shallots. 
• Grate Parmesan. 
• Snip parsley.
• Sauté bacon in a large nonstick skillet over medium heat until crisp.  Remove and set aside (don't eat).
• Drain off fat.  Add butter and oil to skillet, heat.  The oil helps to keep the butter from browning. 
• Add shallots and garlic and sauté over low heat, stirring occasionally, about 10 minutes.  We don't want them to brown, just to cook slowly. 
• Add the parsley and continue to cook slowly another 5 minutes. 
• Turn the heat up and add the shrimp, cooking until shrimp start to curl and turn opaque. 
• Reduce heat and add white wine,  bring to a simmer.  
• Crumble bacon and add to pan.  Stir to combine. 
• Pour over hot pasta, add Parmesan and toss to coat.  Serve.

Roasted Asparagus with Balsamic and Soy Sauce

Total time: 15 minutes
    The soy sauce and Balsamic vinegar coat the asparagus, giving it a slightly sweet, slightly salty flavor.  You can do these on the grill, in a grill pan or roast them, tips toward the door, in the oven.

 Ingredients:

• 12oz (360gr) asparagus 
• 1 tbs olive oil
• 1 tbs Balsamic vinegar
• 2 tsp soy sauce

 Instructions:

• Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk, laying it flat on the counter to prevent breaking. 
• In small bowl whisk olive oil, soy sauce and vinegar. 
• Pour it onto a plate or the baking sheet and roll the asparagus in it, thoroughly coating (use your fingers!). 
• Grill, using a pan, over indirect heat for 8 - 10 minutes, until lightly browned or roast in 400F (200C), oven for 10 - 15 minutes. 
• Remove and serve.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, pot and colander for pasta, baking sheet, large skillet Put water on high heat for pasta Clean shrimp if needed Turn oven on, 400f (200C) Trim asparagus Mix oil, soy, vinegar Coat asparagus, set aside Grate Parmesan Cook pasta

Sauté bacon Roast asparagus Mince garlic, chop shallots Turn bacon Snip parsley if fresh Remove bacon, pour off fat Reduce heat, add butter, oil, garlic, shallots, sauté Drain pasta, add oil to keep from sticking Add parsley, shrimp to skillet, sauté Add white wine to shrimp, simmer Remove asparagus Crumble bacon, add to shrimp Add pasta to skillet, heat through, serve

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By Katie Zeller

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