What's Cooking This Week? Shrimp Spring Rolls & More

shrimpspringrolls.jpg
Photo by Aurimas Adomavicius
I love cooking for my fiancé and me, but cooking for two often proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week -- my meal plan and grocery guide. This way, I can make the most of my ingredients and leftovers.

Last week, Beer-Braised Brats were served with cabbage slaw then chopped up and stuffed into Loaded Potatoes. This week, a Thai-Inspired Pork Loin is served over vermicelli noodles before becoming the topping for a Flatbread Pizza.

Here's the rest of the plan:

  • Shrimp Spring Rolls w/ Peanut Sauce
  • Curried Egg Salad Sandwiches
  • Coconut-Marinated Pork Loin with Vermicelli
  • Tortellini w/ Mozzarella & Cherry Tomatoes
  • Thai Pork Flatbread Pizza

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Rice wine vinegar
  • Cooking spray
  • Butter
  • Mayonnaise (reduced-fat)
  • Eggs
  • Parmesan cheese
  • Brown sugar
  • Peanut butter
  • Hoisin sauce
  • Soy sauce
  • Bay leaves
  • White wine
  • Chili paste (Sambal Oelek)
  • Sriracha
  • Ground coriander
  • Crushed red pepper
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 with leftovers

  • 1 lb pork tenderloin, trimmed
  • 8 shrimp, peeled and de-veined
  • 8 oz fresh mozzarella
  • 1 bulb ginger
  • 1 head garlic
  • 4 limes
  • 1 red bell pepper
  • 1 cucumber
  • 1 zucchini
  • 1 carrot
  • 1 jalapeño
  • 1 small package cherry tomatoes
  • 1 bunch fresh cilantro
  • 1 small package chopped peanuts
  • 8 oz can unsweetened coconut milk
  • 4 large rice paper wrappers (8 1/2-inch rounds)
  • 1 package thin rice vermicelli
  • 1 package fresh or frozen cheese tortellni
  • 4 pieces whole grain flatbread or naan

    Day 1 - Shrimp Spring Rolls w/ Peanut Sauce recipe adapted from Jeff Mauro

    Heat 1 tsp peanut oil in a skillet and cook 1 clove minced garlic until softened. Remove from heat.

    In a bowl, mix together 1/4 cup peanut butter, the cooked garlic, 2 tbsp hoisin sauce, 1 tsp chili paste, and 1-2 tbsp water. Whisk together, adding more water if needed. Taste and season as needed.

    In a large pot, bring 3 cups of water, 1 cup white wine, 2 bay leaves, the juice and zest of 1 lime, and 1 tbsp salt to a simmer. Add 8 shrimp and cook, covering, until the shrimp are just pink and cooked through, about 4 minutes. Scoop out and add to a bowl of ice water to stop the cooking. Slice in half widthwise.

    Add 2 oz of thin vermicelli noodles to the same poaching liquid (keep it hot but not simmering) and cook until just al dente, about 8 minutes. Drain and set aside.

    Peel and julienne 1/2 cucumber, 1 carrot, and 1 bell pepper.
    (Reserve half for use in day 4.)

    Mix the remaining half of the julienned vegetables with 2 tbsp soy sauce and 2 tbsp rice vinegar.

    Thinly slice 1 jalapeño.

    One at a time, quickly dip each rice-paper wrapper in warm water. Layer with 4 slices of shrimp, a slice of jalapeño, a sprig of cilantro, some vermicelli, a few vegetables, and a sprinkle of chopped peanuts. Gently fold in sides and wrap as you would a burrito. Repeat to make 4 wraps.
    *Reserve half of the peanuts for use in day 5.

    Slice in half and serve with peanut dipping sauce.

    Day 2 - Curried Egg Salad Sandwiches

    Hard-boil 4-5 eggs. Remove shells and chop. Stir in 2 tbsp mayonnaise, 1/2 tsp curry powder, and salt and pepper to taste.

    Lightly toast two pieces of flatbread. Slice in half to form 4 pieces of bread. Dollop egg salad onto two pieces and top with chopped tomato. Add tops to form sandwiches.

    Slice in half and serve.


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