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Got 10 minutes?
Squeeze time with ideas for quick home-cooked meals
By Robin Mather Jenkins - 03/05/2008
A bed of lime-dressed coleslaw makes a cozy home for quick-cooking salt and pepper shrimp.
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Try these quick meal ideas that can be made
easily in under 10 minutes.
Salt and Pepper Shrimp
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 servings
This traditional dish is usually deep-fried, and the shells are left on the shrimp for extra crispness. We’ve adapted it to more contemporary tastes and suggest shell-off shrimp here, but use shell-on if you prefer. We serve it with a lime-dressed coleslaw, a suggestion we saw in Eating Well
magazine.
1 bag (16 ounces) coleslaw mix
¼ cup lime juice
1 tablespoon each: soy sauce, toasted sesame oil
1 teaspoon sugar
¼ cup cornstarch
½ teaspoon each: coarse salt, freshly ground pepper
½ teaspoon five-spice powder, optional
1 ½ pounds large peeled, deveined shrimp
2 tablespoons vegetable oil
Place the coleslaw mix in a large bowl; set aside. Whisk together the lime juice, soy sauce, sesame oil and sugar until sugar dissolves; pour over coleslaw. Toss to mix; set aside.
Place cornstarch, salt, pepper and five-spice powder in a large food storage bag; seal. Shake to mix. Add shrimp; shake to coat shrimp with mixture.
Heat the oil in a large skillet over medium-high heat. Cook the shrimp, in batches if necessary, stirring, until shrimp turns pink and cooks through,
3 to 5 minutes. Transfer to paper-lined plate to drain. Divide coleslaw among
4 plates. Top with shrimp.
Piperade
(Scrambled eggs with
tomatoes and peppers)
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 servings
If you have eggs in the fridge, dinner’s just around the corner. This Basque dish combines them with pre-cut onions and peppers and canned tomatoes. This version is adapted from Elizabeth David’s “French Country Cooking.”
1 tablespoon olive oil
2 cups mixed precut onions and bell peppers
1 teaspoon dried tarragon
1 can (14 ounces) diced
tomatoes, drained
8 eggs, beaten
½ teaspoon salt
Freshly ground pepper
Heat the olive oil in a large non-stick skillet over high heat. Add the onions, bell peppers and tarragon; cook, stirring, until
softened, about 2 minutes.
Add the tomatoes; cook, stirring, until the mixture begins to thicken, about 1 minute. Pour the eggs over the vegetables.
Cook, stirring often with a spatula, until eggs are almost cooked through, about 2 minutes (they will continue to cook off-heat). Season with salt and
pepper to taste.
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