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Easy weeknight meals: Curried Shrimp With Peanuts and more

Monday, December 1, 2014 3:58pm

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Mon | Meatless meal

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After last week's holiday blowout, it's time to eat clean. Or cleaner. Make Citrus Couscous and Spinach Salad and chow down. In a wide, shallow serving bowl, mix baby spinach leaves with warm, cooked couscous. Stir in orange slices, either fresh or jarred, and toasted almonds. Toss with a citrus vinaigrette. Serve with veggie chips.

Tues | Cookie night

Pick out a few recipes from today's annual Christmas cookie extravaganza (Pages 4-6) and plan a baking night. You'll need some nonsugary sustenance first, so how about Creamy Tomato Soup With Cheddar and Apple Grilled Cheese Sandwiches. To make the soup, saute 1 medium diced onion in olive oil until soft. Add 28-ounce and 15-ounce cans of diced tomatoes and ¼ cup water. Simmer for 10 minutes and then puree in a blender or use an immersion blender in pan. Return to pan over low heat and whisk in ⅓ cup sour cream. Season with salt and pepper. For the sandwiches, add thin slices of apple with the cheese before grilling.

Wed | Rotisserie chicken

This Tabbouleh With Chicken is a Stir Crazy classic that starts with a store-bought mix for the Mediterranean bulgur and parsley salad. Make sure you have tomatoes and cucumbers to freshen it up. Add shredded rotisserie chicken. Serve with warmed pita or flatbread.

Thurs | Flavor day

Curried Shrimp With Peanuts (recipe below) is a dish you'll want to add to your repertoire. The optional toppings — salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro — elevate it to company night dinner fare.

Fri | Winter fun, Florida style

Heck yeah, it's December, and heck yeah, we're still grilling. For tonight's Grilled Teriyaki Pork Kebabs cube a pork tenderloin, or two, and marinade in teriyaki sauce for a few hours. (Save some of the leftover, unused marinade for basting.) Thread pork on skewers with chunks of pineapple and red onions. Grill for about 15 minutes, basting and turning a couple of times. Serve with brown rice.

Contact Janet K. Keeler at jkeeler@tampabay.com. Follow @RoadEats.

>>EASY

Curried Shrimp With Peanuts

2 tablespoons butter

1 tablespoon all-purpose flour

2 teaspoons curry powder

¾ cup milk

¾ cup chicken broth

⅓ cup ketchup

1 tablespoon grated fresh ginger

½ jalapeno pepper, seeded and chopped

¼ teaspoon dried crushed red pepper (optional)

2 ½ pounds peeled large, raw shrimp, deveined

2 teaspoons fresh lime juice

¼ teaspoon kosher salt

Toppings: salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro

Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next four ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly.

Stir in shrimp, lime juice and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with toppings.

Serves 4 to 6.

Source: Super Fast Southern from Southern Living (Oxmoor House, 2014)

Easy weeknight meals: Curried Shrimp With Peanuts and more 12/01/14 [Last modified: Monday, December 1, 2014 5:17pm]

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