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Grilled Lemon Shrimp
Quinoa Pilaf
Menu Plan for the week of July 19, 2013: Day 1 Recipes
Grilled Lemon Shrimp
Quinoa Pilaf
Green Beans with Ham
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Take a bit of the ham for the pasta salad to use with the beans - it's just for flavoring.
Grilled Lemon Shrimp (Prawns) Preparation and cooking time: 15 minutesUse 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.
10oz (300gr) large shrimp (prawns), cleaned
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
Clean shrimp if needed, if not just rinse and let drain. Mix 1 tsp garlic powder 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.
The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.
1/2 cup quinoa, rinsed
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
1 carrot
1 rib celery
1 small onion
2 tsp olive oil
6 - 8 cherry tomatoes for garnish
Put quinoa and stock in a small saucepan, cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Chop celery, carrot and onion. Heat oil in a small skillet and sauté onion, celery and carrots for 5 minutes. Cut cherry tomatoes in half. When quinoa is done, stir in sautéed vegetables. Spoon half into a bowl and serve, garnished with tomatoes.
Rather than sauté the ham, removing it and serving it crisp, we are cooking it with the beans. It may not look as pretty but the ham flavor slowly cooks into the beans for a more traditional, southern taste.
6oz (180gr) green beans
1/4 cup (2oz, 60ml) chicken stock
1oz (30gr) ham
Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm). Roughly chop ham. Put beans into small skillet, add stock and ham, cover and simmer over medium heat until done, about 15 minutes. Uncover during last 5 minutes to cook off some of the cooking liquid. Serve.
Cooking Schedule: 30 minutes |
Cook quinoa |
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