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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


shrimp pesto
Shrimp with Pesto Pasta

carrots
Sweet Sour Carrot Coins

 

Menu Plan for the week of Jan. 11, 2013: Day 1 Recipes

Shrimp with Pesto Pasta
Sweet Sour Carrot Coins

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

   We use commercial pesto in this dish, but still, we have a hint of summer after the warming winter soup of cauliflower and cheese. One small jar of pesto will be enough.

Shrimp (Prawns) with Pesto Pasta               Preparation and cooking time:  25 minutes
   Served warm to bring out the flavors, the pesto works amazingly well with the shrimp.  If you have to clean the shrimp add 10 - 15 minutes.  You can use raw or cooked shrimp for this as the flavor is in the sauce rather than a marinade.

For the Shrimp:
12oz (350gr) large shrimp (prawns), cleaned
2 tbs pesto
1 tbs lemon juice
2 tbs olive oil
Olive oil for coating pan
For the Pasta:

spaghetti, 3.5oz (100gr)  a circle about 1" (2.5cm) in diameter
1/3 cup pesto
1 tbs good olive oil or truffle oil

Shrimp: Clean shrimp if needed, if not just rinse and let drain.  Mix pesto, lemon and oil.  Add shrimp and toss to coat.  Heat a nonstick skillet over medium-high heat.  Add shrimp and sauté for 3-5 minutes, until raw shrimp curl and turn opaque or cooked shrimp are heated through. 
Pasta: Cook pasta according to package directions.  When done, drain. 
To finish:  Mix pesto and oil.  Add to pasta and toss well to coat.  Arrange nicely on a platter or large plate.  Lay the shrimp on top of the pasta and spoon any remaining sauce from the pan over the top.  Serve. 

Sweet Sour Carrot Coins                                           Preparation and cooking time:   20 minutes
     Sliced thinly and cooked in a sweet and sour glaze, these luscious carrots complement any meal.

2 large carrots
1/4 cup chicken stock
1 tsp Balsamic vinegar
1 tsp brown sugar
2 tsp butter

Slice the carrots very thinly.  In small skillet heat the stock, vinegar, sugar and butter.  When simmering add the carrots, cover, reduce heat to low and simmer for 10 minutes.  Uncover and cook off any remaining liquid.  Serve.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium bowl, medium skillet, small skillet with lid,
pot and colander for pasta

Put water on for pasta
Clean shrimp if needed
Mix pesto, lemon, shrimp, set aside
Trim, slice carrots
Shred Gruyère
Grate Parmesan
Start to cook pasta

Heat stock, vinegar, sugar, butter for carrots
Add carrots to skillet, simmer
     Pause while pasta and carrots cook
Heat skillet for shrimp
Uncover carrots
Drain pasta
Sauté shrimp
Mix pesto and oil, add pasta, toss
Finish shrimp
Arrange pasta, shrimp
Remove carrots
Serve and enjoy