Monday, January 17, 2011

Making Meals Monday

This week's meals are some repeats because with the snow last week, I did not get to make last week's list.  So- here are a few things I have made before!

Shrimp Scampi Bake


1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined


1. Preheat oven to 450 degrees F
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley.  When the butter melts, completely, remove from heat.
3. Arrange shrimp in a shallow baking dish.  Pour the butter mixture over the shrimp
4. Bake in preheated oven for 12-15 minutes or until the shrimp are pink and opaque.
Marinated Grilled Shrimp


3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined


1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar.  Season with basil, salt, and cayenne pepper.  Add shrimp to the bowl, and stir until evenly coated.  Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat.  Thread shrimp onto skewers, piercing once near the tail and once near the head.  Discard marinade.

3. Lightly oil grill grate.  Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

**I have made these on our indoor grill in the winter.
Chicken Tacos

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream


1. In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce.  Season with garlic powder, onion powder, and bay leaf.  Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.

2. Meanwhile, warm the tortillas in the oven or microwave until soft.  When chicken is fully cooked, transfer to serving bowl.  Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes.  Each person can create their own  wrap, using their preferred ingredients.

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