Summer eating

Summer is now officially here.  Samantha is out of school, swim team practice is underway and I’m looking for dinners that are quick to fix and light.  Last night we had grilled chicken in one of my favorite marinades.  The good news is that there is leftover marinade in the fridge (and leftover chicken for some spicy chicken salad tomorrow.) I’m thinking grilled chipotle shrimp next week.  Here is the recipe.

Chipotle marinade 

  • 2 chipotle chiles in adobo sauce
  • 2 cloves garlic
  • 3 TB tomato juice
  • 1/2 cup olive oil
  • 1/4 cup soy sauce (low sodium soy sauce)
  • 2 TB sherry vinegar
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper

Combine all ingredients in a blender.  NOTE: Marinade keeps well in refrigerator.  Spray bone in chicken breasts with Pam and then grill for 5 minutes over direct heat with the meat side down and then 15 – 20 minutes over indirect heat, flipped over (varies a bit based on the size of the chicken).  He then covered it with aluminum foil and let it rest.

We were going to have grilled asparagus but the produce stand was sold out.  They did have squash so I sautéed it in olive oil with some fresh herbs from my garden.  Delicious!

Chipotle grilled chicken and sautéed squash

Chipotle grilled chicken and sautéed squash

Tonight we had sesame shrimp salad.  Warning – this one is spicy!

Sesame shrimp salad

  • 1 TB sugar
  • 3 limes, juiced
  • 1 TB water
  • 1 garlic clove, minced
  • 2 tsp chili garlic sauce
  • 1 tsp fish sauce
  • 1 TB orange marmalade
  • 2 tsp sesame oil
  • 5 jumbo shrimp per person (peeled and deveined)
  • Napa cabbage, chopped
  • 1 bunch watercress
  • 1 carrot, shredded
  • 1 bunch cilantro leaves
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped mint leaves
  • 1 TB sesame seeds

Combine sugar, juice of 2 limes, water and garlic in a small pan.  Cook over low heat, stirring until sugar is dissolved.  Remove from heat and stir in 1 tsp chili garlic sauce and fish sauce.

Wash and dry greens and combine in a large bowl with carrot and sesame seeds.  Toss with dressing mixture (sugar/lime syrup with chili garlic and fish sauce) and divide between plates.

Combine juice of remaining lime, remaining chili garlic sauce, marmalade and 1 tsp of oil in a bowl and whisk.  Toss shrimp in bowl and stir to coat well.  Marinate for at least 15 minutes and up to 1 hour.

Heat remaining tsp oil in a nonstick skillet over medium high heat.  Add shrimp and marinade and cook 3 – 5 minutes until shrimp are pink and glazed.   Divide shrimp and glaze between salad plates.  Serve.

Spicy shrimp salad

Spicy shrimp salad


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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