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shrimp with garlic
Shrimp in Garlic Butter over Pasta

Sautéed Carrots


Menu Plan for the week of Nov. 8, 2013: Day 1 Recipes

Shrimp in Garlic Butter over Pasta
Sautéed Carrots

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

     This is a variation on Scampi: Shrimp in Garlic Butter - with less butter. If you buy Prosciutto pre-packaged and have more than you need - add it to the shrimp or save it for later.

Shrimp (Prawns) in Garlic Butter over Pasta  Preparation and cooking time:  25 minutes
      The lemon juice and white wine extend the sauce without using quite so much butter and the Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely. Sprinkle with fresh Parmesan or not...  You can use frozen, raw shrimp or pre-cooked for this.

12oz (360gr) cleaned shrimp (prawns)
3 slices Prosciutto or other dry-cured ham, 2oz (60gr)
5 cloves garlic
2 shallots
1 tsp paprika
2 tbs butter
1 tbs olive oil
2 tbs lemon juice
2 tbs white wine
4 tbs fresh snipped parsley  substitute 2 tbs dried parsley
1/4 cup (1oz, 30gr) freshly grated Parmesan optional
1 1/4 cups bite-size pasta

Cook pasta according to package directions, just until al dente.
While it cooks:  Clean shrimp if they need it.   Mince garlic and finely chop shallots.  Roughly chop Prosciutto.  Grate Parmesan.  Snip parsley if using fresh. 
Heat butter and oil in a nonstick skillet over medium heat.  Add shallots, garlic and sauté over medium heat, stirring frequently, 5 - 7 minutes.  Be careful not to let the garlic brown. Add ham and sauté 5 minutes longer, just until starting to get crisp.   Stir in paprika.  Add shrimp and sauté until cooked through (they'll turn opaque and curl).   Add lemon juice, white wine and parsley; heat through.  Add pasta and heat through, stirring.  Spoon into a serving dish, sprinkle with Parmesan and serve.

Note: The photo was taken before I added the cheese - the shrimp and ham showed up better.....

Sautéed Carrots                                               Preparation and cooking time:  25 minutes
I always have carrots in my fridge.  They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency!  Besides, they're good and good for us!

2 - 3 carrots 
1 tbs olive oil
1 tbs butter
1/4 cup chicken stock

Peel carrots, cut in half, then each half again so you have carrot sticks.  Melt butter and oil in a small skillet just big enough to hold carrots.  Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color.  Add stock, cover and continue cooking until done, another 7 - 10 minutes.  Uncover, cook off pan juices and serve.

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, small skillet with lid, pot and colander
for pasta

Put water on high heat for pasta
Peel, clean, cut carrots, sauté
Mince garlic, chop shallots
Clean shrimp if needed
Grate Parmesan
Chop ham
Snip parsley if using fresh

Start to cook pasta
Sauté shallots, garlic for shrimp
Add stock to carrots, cover, simmer
Add ham to skillet, sauté
Add paprika to skillet, sauté
Add shrimp to skillet, if raw sauté until cooked
When shrimp are cooked, add lemon, wine, parsley
As soon as pasta is ready, drain and add to shrimp
Stir to combine, heat through
Uncover carrots, cook off any juices
Sprinkle pasta with Parmesan