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Pasta with Shrimp (Prawn) and Avocado Sauce
Warm Green Bean
Menu Plan for the week of August 30, 2013: Day 1 Recipes
Pasta with Shrimp (Prawn) and Avocado Sauce
Warm Green Bean Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Avocados make a wonderfully creamy sauce full of all the 'good' fats.
Pasta with Shrimp (Prawns), Avocado Sauce Preparation, cooking time: 25 minutesThis is loosely based on a recipe from a Williams-Sonoma book. The avocado makes a wonderful, creamy sauce for the pasta with only the 'good' fat. You can use heavy cream in place of the milk if you crave that richness, but I don't. It really doesn't need it! Grilling the shrimp adds another dimension to the dish, but you could just poach them quickly in a skillet in a 1/2 inch of water with a bit of lemon and pepper or use pre-cooked .
12oz (360gr) large shrimp (prawns)
1 tsp chili powder
1/2 tsp garlic powder
1 tbs lemon juice
1 tbs olive oil
pasta, 4oz (125gr) dry fettuccini, OR 1 1/4 cups dry bite size, such as farfalle
3 tbs salad olive oil
4 tbs chicken stock
1 tbs tarragon white wine vinegar
1 avocado
4 tbs milk - or cream if you like, milk is on the shopping list
2 tbs chopped fresh chives.
Cook pasta according to package directions. Drain and rinse lightly with cool water
Clean shrimp if necessary. If not, rinse and drain. Mix chili powder, garlic, lemon and olive oil in a bowl. Add shrimp and toss to coat.
Cut avocado and remove pit (see techniques). Scoop it out of the shell and put it into your blender. Add chicken stock, vinegar and purée until smooth. Add oil and purée just until blended, then add milk and purée a few seconds more.
Cook shrimp in a grill pan on the barbecue grill over medium heat for 3 - 4 minutes, until they start to curl and turn opaque. You could also sauté in a skillet in another tablespoon of olive oil. Either way, when done remove. It's not necessary to have them hot for this dish.
To finish: Put pasta into a large bowl and add avocado sauce, shrimp and chives. Mix gently and serve.
Warm beans with bacon bits.... There is something about that combination that never fails to excite the taste buds. These beans are cooked until tender, rather then being blanched; this is an old-fashioned salad....
6oz (180gr) green beans, regular or flat Italian beans
2 slices bacon substitute Prosciutto or regular ham
1 tbs cider vinegar or other vinegar
1 tsp brown sugar
1 tsp Worcestershire sauce
1/4 tsp dry mustard
2 tbs snipped fresh chives
Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
Sauté bacon in a small skillet, cut into pieces if needed. When bacon is crisp remove and crumble.
Drain fat from pan, add beans, 1/4 cup water, cover and simmer until beans are done, about 10 minutes. Remove beans with slotted spoon or fork and put into serving bowl; keep warm. Add remaining ingredients, except chives, to remaining liquid in pan, bring to a boil, reducing to 2 tbs. Pour over beans, add crumbled bacon, chives, toss gently to combine and serve.
Cooking Schedule: 30 minutes |
Start to cook pasta |
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