Monday, August 3, 2009

menu for the week

I too can't make it through the grocery store without a detailed list consisting of a menu for the week...here's what we are having this week!

Monday-corn chowder with basil grilled shrimp
Tuesday-pork chops, mashed potatoes, beans and okra
Wednesday-Spaghetti with meat sauce
Thursday-BLTs
Friday- stuffed zucchini chili boats
Lunches are at home...or Todd and I grab a quick bite out (Today was shamefully Taco Bell....but so yummy!) If we run home, they are sandwiches or leftovers from the night before...something easy.
Have a great week! We relaxed this weekend...enjoyed seeing Funny People, dinner and ice cream with friends and a QUICK boat ride before the storm....Can't believe it's Monday, again!

2 comments:

KK said...

Oooh may I have your recipe for corn chowder? I've never before made it but it sounds delish!

elliotts said...

Enjoy KK: it was delish!!

Ingredients:
1/4 cup plus 1 Tbs. olive oil

2 Tbs. minced fresh basil

Salt and freshly ground pepper, to taste

18 medium shrimp, peeled and deveined

1 yellow onion, diced

2 russet potatoes, peeled and cut into
1-inch cubes

5 cups milk

1 cup heavy cream

3 ears of corn, kernels removed

3 bacon slices, cooked and chopped

1/4 tsp. cayenne pepper

Lime slices for garnish


Directions:
In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes.

In a Dutch oven or soup pot over medium heat, warm the 1 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and bacon and cook for 5 minutes.

Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm.

Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side.

Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately. Serves 6.