Delicious, Quick and Easy Dinner Meals in 30 Minutes or Less (2 page)

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One tablespoon of fresh lime juice

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One teaspoon chili pwdr.

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1 lb. 18-20 count (large)  shrimp, peeled, cleaned

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1 tbsp. oil

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2 medium zucchini, diced

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1 diced red or sweet onion

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10 ounce box of frozen corn

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1 tablespoon olive oil

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8 tortillas

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8 oz. pkg. pre-shredded jack cheese

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3 tablespoons fresh cilantro, chopped

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Optional garnish: sour cream, salsa, hot sauce

 In a medium sized bowl, pour Worcestershire sauce, juice from the lime, and dried chili powder. Toss in the shrimp, put in the refrigerator for 15 minutes to marinate.

Heat oil in a 12 inch skillet on a medium heat setting. Cover and microwave the zucchini, onion, and corn together for 3-5 min. or till vegetables are softened. Cover and set aside.

In another, pan heat remaining oil at medium. Toss in the shrimp, heat 3 to 5 minutes, till shrimp change color to pink.

 Add shrimp and veggies. Put this mixture into the tortillas; top with cheese and fresh cilantro.

Garnish with sour cream, salsa, hot sauce according to preferences.

A flavorful blend of flavors which create a blissful taste combination. Serve with fresh French bread and sliced tomatoes and basil. Shellfish supplies a significant amount of iodine, a necessary nutrient.

Ingredients:

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8 ounces blue cheese softened

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8 ounces cream cheese softened

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1 tablespoon chives chopped

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1 tablespoon parsley chopped

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one clove garlic finely chopped

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3/4 cup dry white wine

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2 pounds fresh shrimp shelled and cleaned

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four slices lemon

Preheat oven to 400° in small bowl of using an electric mixer blend blue cheese, cream cheese, chives & parsley. Add garlic and wine, blend into a thin line. Cut four large squares of aluminum foil heap one  fourth of the cheese mixture on each square. Top each with one fourth a shrimp and one lemon slice, bringing edges of well up over shrimp full together. Place on baking sheet bake for 20 minutes, makes four servings.

One of my all-time favorite recipes, remembered from childhood. It blends butter, garlic, lemon and sherry to create an amazing combination of tastes. Pair with French bread, rice and peas for a wonderful treat.

Ingredients:

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three quarters of a cup softened butter

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three cloves garlic, sliced

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1/4 teaspoon  tarragon

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1 tablespoon parsley chopped

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Dash of salt

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half teaspoon of thyme

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one quarter teaspoon instant onion minced

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1/4 cup dry sherry

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1/4 cup chicken broth

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1 cup seasoned breadcrumbs

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2 pounds extra-large shrimp peeled, cleaned  and partially butterflied

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2 tablespoons lemon juice

Preheat oven to 400°. Melt butter in small sauce pan over medium-high heat, add garlic cook until browned. Remove garlic and discard. Add tarragon, parsley, salt, nutmeg and thyme. Stir in onion, and sherry, stir to combine. Place bread crumbs in small bowl add 1/4 cup of butter mixture; stir to combine. Put shrimp in baking dish, pour remaining butter mixture over them. Next sprinkle butter crumbs over shrimp, bake until breadcrumbs are brown, 10 to 15 minutes. Sprinkle lemon juice over the entire dish.

Serve over rice. Serves four.

This zesty recipe brings in the flavors of the Carribean islands, namely Jamaica, blending them with the sweet flavor of pineapple. A delightful combination of taste sensations.

Ingredients:

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1 pound chicken tenders

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2 teaspoons jerk seasoning also known as Jamaican jerk seasoning

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3 teaspoons olive oil divided

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1/2 cups fresh asparagus and cut into 2 inch pieces

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one cup canned pineapple tidbits, drained

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four green onions chopped

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teaspoons cornstarch

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1 cup unsweetened pineapple juice

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1 tablespoon spicy brown mustard

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cups hot cooked instant rice

Preparation

First, rub chicken with with jerk seasoning then in a large skillet coated with cooking spray cook in 1 teaspoon oil over med. heat for 3 to 4 minutes on each side, until the juices run clear. Remove and keep warm in the same skillet adding asparagus, pineapple and onion and remaining oil, sauté for 2 to 3 minutes or until tender. Combine cornstarch, pineapple juice and mustard until smooth, gradually stirring into the pan. Bring this to a boil and cook, stir for two minutes or until thickened. Serve over rice with steamed brocolli.

Meaty pork chops, cooked right should be crispy on the edges but tender in the center. Too often they are overcooked, giving this cut a bad rap. .Serve this comfort food with mashed potatoes, green beans and a fresh green salad.

Ingredients:

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four center cut pork chops about 1 inch thick each

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salt and pepper

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2 teaspoons vegetable oil

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three fourths of a cup low sodium chicken broth