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Menu Plan for the week of Feb. 8, 2013: Friday's Recipes

Avocado Cocktail
Stir-Fried Shrimp with Peppers and Peas

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

   We'll get an early start on Chinese New Year with this easy stir-fry; with an even easier salad to start. I made the entire dinner and just covered the shrimp while we ate the salad.

Avocado Cocktail                                                        Preparation and cooking time:  10 minutes
  This simple salad highlights creamy avocados and their subtle flavor.  A bit of spice works well.

1 avocado
1 rib celery
6 - 8 olives, Greek or Kalamata
Cocktail Sauce
6 tbs ketchup
1 - 2 tbs prepared horseradish 
1 tbs lemon juice
2 tsp Worcestershire sauce

Mix ketchup, 1 tbs horseradish, lemon and Worcestershire.  Taste.  Add the other tbs of horseradish if you like - or more, or some Tabasco sauce if you want it hot.  I made it with 2 tbs horseradish.  
Slice the celery on a diagonal to get nice big slices.  Cube the avocado and scoop it out of the shells.  Arrange the avocado on two plates.  Spoon some cocktail sauce over the top.  Sprinkle the celery slices on each serving and garnish with the olives.  Serve.

Stir-fried Shrimp with Peppers and Peas         Preparation and cooking time: 30 minutes
     Colorful, flavorful, simple. Add red pepper flakes or bottled hot sauce if you like it hot.

12oz (350gr) cleaned shrimp
1/2 red bell pepper
1/2 green bell pepper
1 cup peas
1/2 cup sliced celery
1 onion
2 cloves garlic
1 tbs minced fresh ginger
2 tsp sesame or walnut oil
2 tsp olive oil
1/2 cup (4oz, 120ml) chicken stock
2 tbs dry sherry
1 tbs tomato paste
1 tbs cornstarch (Maizena, corn flour) dissolved in
1 tbs soy sauce plus 1 tbs water
red pepper flakes, optional
Basmati Rice

To Prep: Peel and clean shrimp if needed. Slice peppers into strips and cut in half.  Cut onion in half and thickly slice.  Cut celery at an angle into thin slices. Mince garlic and ginger (peel it first). Dissolve cornstarch in soy sauce and water. Rinse peas in hot water to thaw (if frozen).
To Cook: Heat oils in large nonstick skillet over medium-high heat.  Add red pepper flakes and sauté briefly.  Add onion, peppers and celery to skillet and stir-fry for 2 minutes. Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. Add peas and stir-fry 1 - 2 minutes. Add chicken stock, tomato paste and sherry, cover and simmer 2 minutes. Uncover, add cornstarch mixture, stirring until cleared and thickened. 
To Serve: Arrange Basmati on a large platter. Spoon Shrimp and Vegetables on top and serve.

Basmati Rice
1/2 cup Basmati rice
1 tsp butter
1/2 tsp sesame or walnut oil
1 cup chicken stock

Heat butter and oil in a small saucepan over medium heat. Add rice and sauté, stirring for 1 - 2 minutes. Add stock or water. Cover and cook rice for length of time on package. When done fluff with fork and serve. 

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, small saucepan with lid, large skillet, small bowl Clean shrimp if necessary Slice peppers, celery, onion Slice celery for cocktail Mince garlic, ginger Thaw peas Heat butter, oil for rice Sauté rice Add stock, cover, cook Mix ketchup, horseradish, lemon, Worcestershire Taste, adjust, set aside

Dissolve cornstarch in soy sauce, water, set aside Heat oils in skillet, add red pepper flakes if using Add onion, pepper, celery, stir-fry Add garlic, ginger, shrimp, stir-fry Add peas, stir-fry Add stock, tomato paste, sherry, cover, simmer Remove avocado pit, cube Scoop out, arrange on plates Spoon cocktail sauce over avocado, add celery, olives Stir cornstarch into shrimp, thicken Fluff rice, arrange on platter Spoon Shrimp and Veg on rice, cover to keep warm Serve Avocado Cocktail, relax and enjoy Uncover Shrimp and Veg - Voilà!

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By Katie Zeller

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