Stovetop Grilled Shrimp with World Class Veggies

Stovetop Grilled Shrimp poppopcooks.com

You want it to be real good but you want it to be easy and on the table in a flash. This Stovetop Grilled Shrimp will fill the bill for you on all counts.

If your shrimp are frozen just put them in a bowl with enough water to cover them up for about ten minutes while you prep the vegetables, then peel and devein them.. Rinse and wipe out the bowl and put the peeled and deveined shrimp back in. Drizzle them with a little olive oil, lightly sprinkle with salt, black pepper, red pepper flakes and garlic powder. Squeeze in  the juice from a quarter of a lemon. Toss in the lemon rind and stir it all up. Put it aside to marinate a little as you do the veggies.

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Put the oven on at 400°F. Scrub and rinse the sweet potatoes then slice them in to about 3/8″ slices. Put the slices in a bowl and drizzle them with olive oil and lightly sprinkle some salt and pepper on them. Toss the slices so they get coated with the oil, salt and pepper. Spread them out on a large cookie sheet and put them in the oven. After about five minutes either turn them over or switch the oven to broiler mode and give them another 3-4 minutes. Poke them with a fork to see when they are done. I wanted them to look grilled,,so,,I grilled them and then put them in a bowl covered with a plate and on an idle burner on the stove to stay warm.

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While the potatoes are cooking cut up the veggies. Trim the stub ends off the asparagus and cut the asparagus spears  into any sized pieces you want, but, you already knew that didn’t you. Cut the onion into thin strips and chop the garlic.

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Put a large skillet on at medium high and add one tablespoon of olive oil. Put the asparagus in the pan and toss a few times as they cook.

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When they are just starting to get a little limp push the asparagus out to the sides of the pan and put the onion in the bare spot. Stir the onion a few times as it cooks.

Stovetop Grilled Shrimp8 poppopcooks.com

 

When the onion just starts to get translucent push it to the outside also and put the garlic in the middle. Squeeze the juice from a quarter of a lemon on to the garlic. Lightly sprinkle salt and black pepper. Toss it all together and toss it few more times as it all cooks and comes together. That’s an old Beatles song right? 

Stovetop Grilled Shrimp5

 

Okay, so the Veggies are almost done. Now the Stovetop Grilled Shrimp part. If you don’t already have a stovetop grill or a skillet on a burner put it on now. Crank the heat up to medium high and spray oil it. As soon as it is hot spread the shrimp out and pour the liquid from the bowl on top of  them. Stovetop Grilled Shrimp2 poppopcooks.com

 

Turn them over as soon as they get pink and grill the other side until the middle is opaque white.

Stovetop Grilled Shrimp1 poppopcooks.com

 

Serve up your Stovetop Grilled Shrimp with some chilled Chardonnay or Pinot Grigio!

Stovetop Grilled Shrimp poppopcooks.com

 

Oh yeah, I almost forgot. You might like some Focaccia with it. It. We made some with the dough that we keep a supply of in the fridge. Mix up a little extra virgin olive oil with a little balsamic vinegar for dipping,,mmmm,, life is good.

Stovetop Grilled Shrimp5 poppopcooks.com

 

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Stovetop Grilled Shrimp with World Class Veggies BigOven - Save recipe or add to grocery list Yum
A real good, quick, easy and healthy meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
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Votes: 0
Rating: 0
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Instructions
  1. If your shrimp are frozen just put them in a bowl with enough water to cover them up for about ten minutes while you prep the vegetables, then peel and devein them.. Rinse and wipe out the bowl and put the peeled and deveined shrimp back in. Drizzle them with a little olive oil, lightly sprinkle with salt, black pepper, red pepper flakes and garlic powder. Squeeze in the juice from a quarter of a lemon. Toss in the lemon rind and stir it all up. Put it aside to marinate a little as you do the veggies.
  2. Put the oven on at 400°F. Scrub and rinse the sweet potatoes then slice them in to about 3/8" slices. Put the slices in a bowl and drizzle them with olive oil and lightly sprinkle some salt and pepper on them. Toss the slices so they get coated with the oil, salt and pepper. Spread them out on a large cookie sheet and put them in the oven. After about five minutes either turn them over or switch the oven to broiler mode and give them another 3-4 minutes. Poke them with a fork to see when they are done. I wanted them to look grilled,,so,,I grilled them and then put them in a bowl covered with a plate and on an idle burner on the stove to stay warm.
  3. While the potatoes are cooking cut up the veggies. Trim the stub ends off the asparagus and cut the asparagus spears into any sized pieces you want, but, you already knew that didn't you. Cut the onion in to thin strips and chop the garlic.
  4. Put a large skillet on at medium high and add one tablespoon of olive oil. Put the asparagus in the pan and toss a few times as they cook.
  5. When the onion just starts to get translucent push it to the outside also and put the garlic in the middle. Squeeze the juice from a quarter of a lemon on to the garlic. Lightly sprinkle salt and black pepper. Toss it all together and toss it few more times as it all cooks and comes together. That's an old Beatles song right?
  6. Okay, so the Veggies are almost done. If you don't already have a stovetop grill/ or a skillet on a burner put it on now. Crank the heat up to medium high and spray oil it. As soon as it is hot spread the shrimp out and pour the liquid from the bowl on top of them. Turn them over as soon as they get pink and grill the other side until the middle is opaque white.
  7. Serve up your Stovetop Grilled Shrimp with some chilled Chardonnay or Pinot Grigio!
    Stovetop Grilled Shrimp poppopcooks.com
Recipe Notes

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Sautéed Pork Chops with Tomato and Garlic Topping

Sautéed Pork Chops poppopcooks.com

You should not take this recipe’s title, Sauteed Pork Chops with Tomato and Garlic Topping, as an indication that this is a  hard or complicated meal because it is quick and easy enough for a week night and it is good! Real good! The combination of the flavors in the garlic and tomato topping is like what you would expect in some high brow restaurant, but, you did it at home, yourself! You can also make it with chicken, beef, or fish instead of the pork.

Put a stove top grill, or a large skillet, and a smaller skillet,  just big enough to handle the pork chops, on at medium high. Spray oil the big one and about a tablespoon of olive oil in the little one. Set the oven at 250°F. While the grill is heating up skin the eggplant and cut it into 1/2 inch slices. Put them on the grill-or skillet-and keep an eye on them. They brown pretty quickly.  Turn them over as soon as they start to brown on one side and sear the other side then put them on a lightly spray oiled cookie sheet and into the oven.

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Trim the fat off the chops and add the trimmings to the skillet. Lightly salt and pepper the pork chops.

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Put them in the small skillet and sear both sides. It’ll take from 1-3 minutes a side depending on how thick they are. When they start to get firm to a poke move them to the cookie sheet with the eggplant and trash the fat trimmings.

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As the meat and eggplant were  getting seared multi task and slice the garlic and tomatoes and chop the cilantro (or parsley). After you remove the chops from the skillet turn the heat down to medium and add about 1/4 cup of good extra virgin olive oil. Put the garlic and a pinch each of salt and black pepper to the skillet.

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You want the garlic to cook and get soft but you don’t want it to brown because the flavor changes for the worse when it browns. So, keep the heat low enough so that the garlic just barely sizzles. After the garlic softens and gives off a little aroma. Add 1 tablespoon of butter, 1/4 cup white wine and the juice from 1/2 of a lemon.

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Turn the heat up to medium high and bring it up to a fast simmer while you stir it with a wooden spoon getting the bits off the bottom of the pan. Then reduce the heat to where it keeps up the simmer but doesn’t boil.

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Let the sauce reduce a little then add the tomatoes and the cilantro, or parsley.

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Toss it all together. You don’t want the tomatoes to cook and get mushy. You just want them to get warm enough to serve on your Sautéed Pork Chops and grilled eggplant.

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Serve up your Sautéed Pork Chops and eggplant with the tomato and garlic on top. And, don’t be stingy with the liquid. It’s great for dipping the bread in. We liked chianti with it but you enjoy it with any drink  that you like.

Sautéed Pork Chops poppopcooks.com

 

 

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Sautéed Pork Chops with Tomato and Garlic Topping BigOven - Save recipe or add to grocery list Yum
Pork chops and eggplant slices seared then topped with tomato and garlic slices in a white wine and lemon sauce.
Votes: 1
Rating: 5
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Course Main course, Meat
Cuisine Pop pop's
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine Pop pop's
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. Put a stove top grill-or a large skillet-and a smaller skillet, just big enough to handle the pork chops, on at medium high. Spray oil the big one and about a tablespoon of olive oil for the little one. Set the oven at 250°F. While the grill is heating up skin the eggplant and cut it into 1/2 inch slices. Put them on the grill-or skillet-and keep an eye on them. They brown pretty quickly. Turn them over as soon as they start to brown on one side and sear the other side then put them on a lightly spray oiled cookie sheet and into the oven.
  2. Trim the fat off the chops and add the trimmings to the skillet. Lightly salt and pepper the pork chops. Put them in the small skillet and sear both sides. It'll take from 1-3 minutes a side depending on how thick they are. When they start to get firm to a poke move them to the cookie sheet with the eggplant and trash the fat trimmings.
  3. As the meat and eggplant were getting seared multi task and slice the garlic and tomatoes and chop the cilantro (or parsley). After you remove the chops from the skillet turn the heat down to medium and add about 1/4 cup of good extra virgin olive oil. Put the garlic and a pinch each of salt and black pepper to the skillet.
  4. You want the garlic to cook and get soft but you don't want it to brown because the flavor changes for the worse when it browns. So, keep the heat low enough so that the garlic just barely sizzles. After the garlic softens and gives off a little aroma. Add 1 tablespoon of butter, 1/4 cup white wine and the juice from 1/2 of a lemon.
  5. Turn the heat up to medium high and bring it up to a fast simmer while you stir it with a wooden spoon getting the bits off the bottom of the pan. Then reduce the heat to where it keeps up the simmer but doesn't boil.
  6. Let the sauce reduce a little then add the tomatoes and the cilantro, or parsley. Toss it all together. You don't want the tomatoes to cook and get mushy. You just want them to get warm enough to serve on your Sautéed Pork Chops and grilled eggplant.
  7. Serve up your Sautéed Pork Chops and eggplant with the tomato and garlic on top. And, don't be stingy with the liquid. It's great for dipping the bread in. We liked chianti with it but you enjoy it with any drink you like.
    Sautéed Pork Chops poppopcooks.com
Recipe Notes

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Grilled Flank Steak

Grilled Flank Steak poppopcooks.com

Grilled Flank Steak came along tonight with some Cheese Tortellini with Sautéed Peas and Onions. Combined they will take you less than a half hour. This is a real easy and real good meal.

Put a pot of water on with 1/2 tbsp. salt. When it starts to boil add the tortellini and stir right away. Stir regularly as the tortellini cooks.

While waiting for the water chop the onion. Lightly salt, pepper and garlic powder both sides of the flank steak.

Put a stovetop grill or skillet, that is big enough to handle the flank steak, on at medium high.  Lightly wipe or spray it with olive oil.

Put a smaller skillet on at medium with about 1/2 cup of good extra virgin olive oil. Add the chopped onion. When the onion starts to get translucent add the peas and 1/2 tsp. salt and 1/4 tsp. black pepper.

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When the tortellini just starts to get just a little bit soft drain it and add it to the onion and pea skillet. It will finish cooking in the oil. Stir a few times as your the steak is cooking.

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Put the flank steak on and grill it for about a minute or two a side depending on how well done you like it.

Take the steak off and let it rest just a couple of minutes then thinly slice it  against the grain. Serve it up! Enjoy your Grilled Flank Steak and your Tortellini with sautéed onions and peas.

Grilled Flank Steak poppopcooks.com

As much as I enjoyed it I saved one little piece for Bubba.

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But he’s not spoiled,,,,,honest.

Grilled Salmon with Honey Balsamic Sauce5

 

Grilled Flank Steak
Recipe Type: Main Course
Cuisine: Poppop’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]Flank Steak grilled and sliced thin served with cheese tortellini with sautéed onions and peas.[/b]
Ingredients
  • [b]1 Appx. 1lb. Flank Steak
  • salt and pepper
  • garlic powder
  • 2 cups cheese tortellini
  • 1/2 cup good extra virgin olive oil
  • 1 medium sized onion chopped
  • 1 1/2 cups frozen peas[[/b]
Instructions
  1. Put a pot of water on with 1/2 tbsp. salt. When it starts to boil add the tortellini and stir right away. Stir regularly as the tortellini cooks.
  2. While waiting for the water chop the onion. Lightly salt, pepper and garlic powder both sides of the flank steak.
  3. Put a stovetop grill or skillet, that is big enough to handle the flank steak, on at medium high. Lightly wipe or spray it with olive oil.
  4. Put a smaller skillet on at medium with about 1/2 cup of good extra virgin olive oil. Add the chopped onion. When the onion starts to get translucent add the peas and 1/2 tsp. salt and 1/4 tsp. black pepper.
  5. When the tortellini just starts to get just a little bit soft drain it and add it to the onion and pea skillet. It will finish cooking in the oil. Stir a few times as your the steak is cooking.
  6. Put the flank steak on and grill it for about a minute or two a side depending on how well done you like it.
  7. Take the steak off and let it rest just a couple of minutes then thinly slice it against the grain. Serve it up! Enjoy your Grilled Flank Steak and your Tortellini with sautéed onions and peas.

 

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One Skillet Pork Tenderloin and Veggies

One Skillet Pork Tenderloin and Veggies

One Skillet Pork Tenderloin and Veggies is a real nice change for a busy weeknight. Twenty minutes, one skillet, gluten free and it is very good. No marinating just cover the tenderloin with salt and pepper. Red pepper flakes also if you like it a little jazzed up.

When you don’t want to be bothered with trimming the silverskin stuff off the tenderloin just get the ones that have been trimmed and vacuum packed with various choices of marinade. Here’s a video showing how to trim the silverskin off a pork tenderloin.

Here you go with your One Skillet Pork Tenderloin.

First slice the tenderloin into 1/2″ slices. Lightly sprinkle with salt and pepper. And, red pepper flakes if you want. I always do. Clean and slice the zucchini into about 1/4″ slices. Cut the onion into strips and chop up the tomato, the garlic and the parsley. Whenever you sauté veggies it helps the flavor a lot if you squeeze the juice from a lemon or lime on them as they cook in the skillet so cut one in half and have it ready to go.One Skillet Pork Tenderloin and Veggies2 poppopcooks.com

Put a skillet that is big enough to handle the whole shebang on at medium high and add about two tbsp. of olive oil. When it has heated up put in the tenderloin.One Skillet Pork Tenderloin and Veggies7 poppopcooks.com

Just sear them for about about a minute and turn them over and sear the other side.One Skillet Pork Tenderloin and Veggies5 poppopcooks.com

Move the meat out to the sides and add the onions and zucchini. Turn them a couple of times to get them browned all over.One Skillet Pork Tenderloin and Veggies3

Then lower the heat to medium and add the rest of the veggies.One Skillet Pork Tenderloin and Veggies6 poppopcooks.com

Squeeze on the lemon (or lime) juice. I always just put the rinds in with the veggies for a little added mph. Shake about 1/3 cup shredded parmesan cheese all over it and toss it all together. Salt and pepper to taste and toss a little more.One Skillet Pork Tenderloin and Veggies4 poppopcooks.com

It’s real easy and real good. Enjoy your One Skillet Pork Tenderloin and Veggies!One Skillet Pork Tenderloin and Veggies

One Skillet Pork Tenderloin and Veggies
Recipe Type: Main course
Cuisine: poppop’s
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]One Skillet Pork Tenderloin and Veggies is a real nice change for a busy weeknight. Twenty minutes, one skillet, gluten free and it is very good. [/b]
Ingredients
  • 1 small pork tenderloin
  • salt and pepper
  • red pepper flakes(optional)
  • 2 tbsp. olive oil
  • 1 large zucchini
  • 1/2 medium size onion
  • 3 large cloves garlic
  • 1/4 cup chopped fresh parsley or 2 tbsp dried
  • 1 Roma tomato diced
  • 1/3 cup grated parmesan cheese
  • 1 lemon (or lime)
Instructions
  1. When you don’t want to be bothered with trimming the silverskin stuff off the tenderloin just get the ones that have been trimmed and vacuum packed with various choices of marinade. Here’s a [url href=”https://www.youtube.com/watch?v=LFVYcfyd_S8″]video[/url] showing how to trim the silverskin off a pork tenderloin.
  2. First slice the tenderloin into 1/2″ slices. Lightly sprinkle with salt and pepper. And, red pepper flakes if you want. I always do. Clean and slice the zucchini into about 1/4″ slices. Cut the onion into strips and chop up the tomato, the garlic and the parsley. Whenever you sauté veggies it helps the flavor a lot if you squeeze the juice from a lemon or lime on them as they cook in the skillet so cut one in half and have it ready to go.
  3. Put a [url href=”http://Cuisinart 622 Chef’s Classic Non-Stick Hard Anodized Open Skillet“]skillet[/url] that is big enough to handle the whole shebang on at medium high and add about two tbsp. of olive oil. When it has heated up put in the tenderloin.Just sear them for about about a minute and turn them over and sear the other side.
  4. Move the meat out to the sides and add the onions and zucchini. Turn them a couple of times to get them browned all over.
  5. <iframe src=”http://rcm-na.amazon-adsystem.com/e/cm?t=poppopcooks-20&o=1&p=26&l=ur1&category=rachaelray&banner=0RRQJ2DEVDMSH36YW802&f=ifr&linkID=A2RI3HEX72ZYKP3A” width=”468″ height=”60″ scrolling=”no” border=”0″ marginwidth=”0″ style=”border:none;” frameborder=”0″></iframe>
  6. Then lower the heat to medium and add the rest of the veggies. Squeeze on the lemon (or lime) juice. I always just put the rinds in with the veggies for a little added mph. Shake about 1/3 cup shredded parmesan cheese all over it and toss it all together. Salt and pepper to taste and toss a little more.
  7. It’s real easy and real good. Enjoy your One Skillet Pork Tenderloin and Veggies!