Menu Plan for Summer I: Week 6, Friday


Weekly Menu

Shopping List

Daily Recipes:


Zucchini Sundae's (Courgette Splits)
Grilled Lemon Shrimp (Prawns)
Polenta Salad

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

       As both the Zucchini Sundae and Polenta Salad are quite filling and full of vegetables, I didn't make a separate vegetable.  I used about 6oz (120gr) of mozzarella balls for the menu.

Zucchini Sundaes (Courgette Splits)

Total time: 45 minutes

Courgette Splits     They started out resembling Banana Splits - thus the name. A sprinkling of tomatoes halves around them while they bake yields a flavorful sauce. 



 Instructions:Zucchini Sundaes

Grilled Lemon Shrimp (Prawns)

Total time: 15 minutes  longer if you have to clean them
    Use 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.

Grilled Lemon Shrimp Ingredients:


Polenta Salad

Total time: 10 minutes   plus 10 minutes earlier 
   The cooking time assumes quick-cooking polenta.  This idea came from the recipe for Italian Bread Salad.  We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes.  I used a combination of Greek and green olives, but any will work.  Use your favorites.

Polenta Salad Ingredients:


Note:  Polenta can vary between brands and types. When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it in when you are done cooking it - before chilling it.  If it isn't stiff enough, sprinkle another 1 - 2 tsp polenta per 1/4 cup on the cooked polenta and stir in, vigorously.  When cool it should be very firm.  

Note 2:  Polenta can be cooled quickly by setting the metal or heat-proof pan in a bit of cold water to start, then putting it in the fridge or freezer. If cooling quickly, don't cover.

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small bowl, medium bowl, small
saucepan, medium skillet, pan for cooling polenta,
cling film, baking dish, foil, BBQ grill and pan or
skewers, or large skillet

Turn oven on, 400F (200C)
Cut zucchini in half, hollow out
Slice ham
Assemble Zucchini Sundaes
Chop garlic
Cut remaining cherry tomatoes in half
Put zucchini, tomatoes, garlic, basil, oil in baking dish
Cover zucchini with foil and bake
Heat chicken stock for polenta
Prepare cooling pan for polenta
Whisk polenta into stock
Pour into cooling pan, cool, put in fridge / freezer
Turn on/light barbecue grill if using

Clean/tend to the shrimp, drain
Mix garlic, paprika
Add shrimp, stir to coat
Cut tomatoes, olives, mozzarella in half, put in bowl
Snip chives, large basil leaves, add to bowl
Whisk oil, vinegar, add to bowl, stir
Skewer shrimp if needed
Get polenta from fridge
Heat oil in skillet for polenta, cut polenta, sauté
Cook shrimp
Turn polenta
Melt butter with garlic, paprika
Remove polenta, add to bowl, stir gently
Add lemon to butter, whisk lightly
Add shrimp to lemon butter, take off heat but cover to
   keep warm
Remove zucchini
Put each zucchini half on a plate, add sauce
Serve Zucchini Sundae's
Done?  Serve the Shrimp and Polenta Salad

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