Happy Monday! Here is another weekly menu for the Rebecca Lane household. Head on over to I’m an Organizing Junkie for more really cool menu ideas!Enjoy!
Stacy
MONDAY: Beef Tenderloin with Spiced Blue Cheese Sauce with Roasted Garlic Baby Carrots
TUESDAY: Fend for Yourself Night (I think Taco Del Mar is in my future)
WEDNESDAY: Shrimp over Cumin-Scented White Northern Beans*
THURSDAY: Copper River Wild Alaskan Salmon with Grilled Veggies and Rice
Shrimp over Cumin-Scented White Northern Beans
Ingredients:
1 small jalapeno pepper(s), cored, seeded and minced (use 1 pepper)1 small garlic clove(s), minced
15 oz canned white norther beans, undrained
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, large, peeled
1 1/2 Tbsp fresh lime juice, about the juice from 1 lime
1/4 tsp paprika, hot
2 Tbsp chives, minced
Directions:
1. Coat a small pot with nonstick cooking spray. Add jalapeño and garlic; sauté over medium heat 2 minutes. Add beans, cumin, oregano, salt and pepper; simmer 10 minutes.
2. Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat.
3. Coat sheet pan with cooking spray. Arrange shrimp on cookie sheet. Place 4 inches under broiler and broil 3 to 4 minutes. Turn over and broil until cooked through, about 3 minutes more.
4. Spoon beans onto a large serving plate. Top with shrimp and sprinkle with chives.
Yields about 1 cup per serving.
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