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Menu Plan for Summer II: Week 6, Day 1
Grilled Lemon Shrimp
Pasta with Fresh Tomato Sauce
Green Beans with Garlic and Rosemary
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Pasta with Fresh Tomato Sauce with Basil.... simple summer cooking!
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.
Ingredients:
- 12oz (360gr) large shrimp (prawns)
- 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
Instructions:
- Clean shrimp if needed, if not just rinse and let drain.
- Mix 1 tsp garlic 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.
Pasta with Fresh Tomato Sauce
Total time: 25 minutes
With all of the garden fresh tomatoes of summer why have a cooked sauce? This is so simple, so good, so fresh and so, well, summery.
Just be careful not to grate your hand..... And make sure your tomatoes are at their peak!
Ingredients:
- 1 cup (2.8oz, 80gr) dried farfalle pasta
- 2 - 3 fresh garden tomatoes
- 2 - 3 tbs fresh basil, large leaves torn or snipped
- salt and pepper (optional)
Instructions:
- Cook pasta according to package directions.
- Drain and rinse briefly with cold water. Shake well to get rid of as much water as possible.
- Cut the tomatoes in half.
- Place a box or flat grater in a shallow bowl.
- Cup half of a tomato in your hand and rub it on the big holes of the grater until all that is left in your hand is the skin (of the tomato). You'll have to press a bit, but not too hard.
- Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin... and no cooking.
- Depending on size of tomatoes you will want to do 2 or 3.
- Toss with cooked, cooled pasta, basil and serve.
If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil... but that defeats the idea!
Green Beans with Garlic and Rosemary
Total time: 25 minutes
One doesn't often think of rosemary with beans but it's a lovely combination especially with the garlic chips.
Ingredients:
- 6oz (180gr) green beans
- 2 cloves garlic
- 1 1/2 tsp dried rosemary
- 1 1/2 tbs olive oil
- 1/4 cup chicken stock or water
Instructions:
- Peel garlic and slice as thinly as possible.
- Top and tail beans. Cut in 1 1/2" (4 cm) lengths or leave long if small.
- Put beans in a small skillet with stock, put on medium heat and bring to a boil.
- Turn down to low and simmer until done, 7 - 10 minutes.
- Drain beans and put into a serving bowl.
- Heat oil in same pan. Add garlic slices and sauté.
- When garlic is just starting to color add rosemary.
- Continue to sauté until garlic is light brown - careful not to let it or the rosemary burn.
- Return beans to pan, stir to coat and reheat if necessary.
- Put back into serving bowl and serve.
Cooking schedule: 35 minutes |
Start to cook pasta |
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