Menu Plan for the week of June 7, 2013: Day 1 Recipes

Shrimp and Asparagus Salad

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

We used smallish shrimp for the salad, and large couscous - aka: Israeli couscous, Lebanese couscous, Portuguese cuscus.

Shrimp and Asparagus Salad Preparation and cooking time: 30 minutes
This calls for large couscous, which is prepared like pasta. If you can't get it, use 1/2 cup regular couscous, prepared by pouring 3/4 cup boiling stock over and letting sit, covered, for 10 minutes.

12oz (360gr) shrimp, cleaned
8oz (240gr) asparagus
1/2 cup large couscous
1 cup chicken stock
1 cup water
6oz (180gr) salad greens - lettuce, spinach...
2 tbs fresh, snipped basil
2 tbs fresh, snipped parsley
1 tbs fresh snipped tarragon
1/3 cup chopped green olives, about 12
2oz (60gr) bacon
1/2 medium onion
1 tbs Balsamic vinegar
4 tsp olive oil divided
1/2 tsp paprika
Vinaigrette
1 tbs Dijon-style mustard
1 tbs tarragon white wine vinegar
3 tbs salad olive oil

Prepare greens, rinse, spin dry if needed. Clean shrimp if needed.
Cook large couscous in stock and water until done - either according to package instructions, or do a taste test. Mine took 10 minutes. Drain.
Make vinaigrette: Whisk mustard and vinegar together in a small bowl. Gradually whisk in olive oil until thick and creamy.
Snip herbs. Chop olives. Slice bacon into matchsticks. Chop onion.
Trim asparagus but leave whole. Heat 2 tsp olive oil in a large skillet. Add asparagus and sauté until crisp-tender, about 5 minutes. Remove and set aside.
Add remaining 2 tsp olive oil and paprika. Sauté 1/2 minute. Add shrimp and quickly sauté until cooked through. They will curl and turn opaque when done. Remove and set aside.
Add bacon, onion to skillet and sauté until bacon is crisp. Remove skillet from heat and add Balsamic vinegar, cooked couscous, olives and shrimp. Stir well to combine.
To finish: Toss greens, herbs with vinaigrette and arrange in large salad bowl or on two plates. Spoon shrimp and couscous into the center, arrange asparagus on top and serve.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, small saucepan, 1 lid,
large skillet, large bowl, tongs
Clean shrimp if needed
Heat stock, water for couscous
Prepare lettuce, wash, drain / spin
Trim asparagus, but leave whole
Sauté asparagus
Cook couscous
Slice bacon
Chop onion

Turn asparagus
Snip herbs, cut olives
Drain couscous
Remove asparagus
Sauté shrimp
Make vinaigrette
Remove shrimp
Sauté onion, bacon
Toss greens, herbs with vinaigrette, arrange in bowl
Remove skillet from heat
Add Balsamic, couscous, olives, shrimp
Spoon shrimp/couscous on greens
Top salad with asparagus, Serve

Shrimp and Asparagus Salad

Menu Plan for the week of June 7, 2013: Day 1 Recipes

Shrimp and Asparagus Salad

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

Shrimp and Asparagus Salad

Menu Plan for the week of June 7, 2013: Day 1 Recipes

Shrimp and Asparagus Salad

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes. Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.