Cooking with Karin

Monday, October 1, 2012

Menu Plan Monday: Welcome, October!


Here's what's cooking at Casa Calloway this week. What's cooking at your house?


First, the above-pictured Skillet Mac and Cheese. Quick, easy and delicious! Steamed broccoli and sliced tomatoes on the side will round out this vegetarian dinner.


Fish Tacos will be made with whatever the best-looking fish is at the seafood counter.


These Herbed Leg Quarters are delicious. It's my friend Rebecca's recipe with the addition of some lemons in the bottom of the pan, which make a delicious lemony pan sauce.


Baked Samosas will be our international meal. I use Goya empanada wrappers in place of the homemade samosa wrappers on busy weeknights. Look for them in the freezer section. I'm not sure what we'll have on the side...maybe nothing at all!

The last main dish is probably going to be Singing Shrimp (pictured at the top, recipe below). This is an update from the recipe I originally came up to recreate my favorite dish from the now-closed Cafe Du Teau in Augusta.

Here are the links again:
-Skillet Mac and Cheese
-Fish Tacos
-Herbed Leg Quarters
-Samosas

Singing Shrimp

To marinate the shrimp:
½ cup white wine
1 clove garlic, minced or pressed
1 pound medium-large shrimp, peeled and deveined
Freshly ground black pepper, to taste

Remaining ingredients:
2 tablespoons butter, divided
8 ounces white mushrooms, sliced
1 clove garlic, minced or pressed
1 cup chopped green onions, divided
Juice of 1 lemon
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
Cooked white rice

Pour wine into a zip-top plastic bag or bowl.  Add garlic, shrimp and several grindings of black pepper. Seal bag or cover bowl with plastic wrap and marinate in the refrigerator for 30 minutes. Drain shrimp, reserving marinade.

Heat a large skillet over medium-high heat.      Add 1 tablespoon of the butter.  When the butter bubbles but is not browned, add the mushrooms, half of the green onions and the garlic. Sauté until mushrooms are golden, about 5 minutes. Remove from skillet and set aside.

Heat remaining butter in the skillet. Add shrimp and remaining green onions and sauté 1 minute. Add reserved marinade, lemon juice and chopped parsley and simmer until shrimp are pink and liquid is slightly reduced. Season to taste with salt and additional freshly ground black pepper.  Serve over the cooked rice.

Makes 4 servings.

As usual, I'm linking this post to Menu Plan Monday over at I'm an Organizing Junkie.


2 comments:

Jean @sonotorganized.com said...

I'm visiting from Menu Plan Monday! I have a bunch of chicken leg quarters in the freezer that have been there a while since I didn't really know what to do with them. I made note of that recipe!

Shannon said...

Thanks for the Mac and Cheese recipe. It is pouring rain here today and I know my crowd will love some heavy-duty comfort food for dinner.