Pablo’s weekly menu… and a shrimp & lime recipe

Oh the guilt, of this week spent away from this space. Alas, I didn’t make my mid-week recipe post… 🙁 Work has been overwhelming, and I am actually pretty grateful I was able to keep up with our planned menu (By the way, if you want to have a look at some of the recipes I try during the week and our other adventures in food, join me on Instagram, I will be sharing even more now that we set the clock forward… later daylight = prettier pictures!)

I am working on a longer post for this mid-week, but in the meantime, I’ll replace some of my talking with some listening! (Always a good thing.) I would love to hear your thoughts on these (I’ll start…)

What is one of your favorite recipe/post from this blog?  

Baked apple goat cheese in a parcel

What food blogs do you love?

So many. Check out some of the blogs on my Blog Love column on the right!

What recipe you’ve never tried, would you love to finally make?

Puff pastry, popovers, homemade cheese.

How much time do you spend cooking on a typical weekday (for all meals)?

60-90 minutes 

Besides the week’s menu (scroll down for that), I wanted to share this very easy and delicious shrimp recipe found in a family cooking magazine I got while queuing at a French supermarket during my last visit there (it was advertised as: “Our best recipes for less than 1 euro per person!”)

Hope you enjoy! 

Sautéed shrimp with lime & coconut rice

From the French magazine “Best of Gourmand”

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Prep Time 10 mins

Cook Time 35 mins

Course Main Course

Servings 3

Ingredients

  

1x2x3x

• 12-15 large shrimp depending on size
• 1 lime
• 1 rosemary sprig
• 1 sprig of lemon thyme
• 2 cups vegetable broth
• 1 1/2 cup of rice of choice I used Jasmine
• 1/2 cup unsweetened coconut milk
• 2 tbsp sunflower oil coconut oil would be good too, I think!
• A few drops sesame oil
• Salt & pepper

Instructions

 

• Rinse the rice. In a large pot, sauté the rice with 1 tbsp of oil, until translucent. Pour the broth over it, and cook over medium-low heat until the liquid is absorbed. Then add the coconut milk little by little, stirring constantly, until absorbed. (By then, rice should be tender. If not, add a tbsp or two of hot water or coconut milk, until rice is tender.) Add salt & pepper to taste, stir and cover to keep warm.
• Wash and dry the lime, slice them. Wash and dry the herbs, and pick the leaves off the stems.
• In a frying pan, heat the remaining sunflower oil and sesame oil. Add the shrimp, lime slices, rosemary and lemon thyme leaves, and cook over high heat, stirring often, about 5 minutes.
• Sprinkle with salt & pepper.
• Serve immediately, over the coconut rice.

Notes

Age for babies: 12 months and up

DID YOU TRY THIS RECIPE?Mention @frenchfoodie or tag #frenchfoodiebaby!

Now for our week’s menu…

Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Italian truffle cheese, Goat Brie, Enoteki (sheep’s milk).

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat’s milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).

MONDAY

Lunch (picnic at the park)

Appetizer / Finger Foods: Grated carrots French-style

Main course: Prosciutto avocado tartine

Goûter (4pm snack) – Pear-apple compote

Dinner

Appetizer / Finger Foods: Watercress carrot greens soup

Main course: Lemon chicken thighs, parsnip puree inspired by The Food Dept

TUESDAY

Lunch

Appetizer / Finger Foods: Endive, blue cheese, walnut salad

Main course: Beef patty, peas

Goûter – Apple compote

Dinner

Appetizer / Finger Foods: Leeks with vinaigrette

Main course: Shrimp & lime over coconut rice (recipe above!)

WEDNESDAY

Lunch

Appetizer / Finger Foods: Rainbow chards goat cheese salad with blood orange dressing from Vanilla Bean (we loved is to much last week, having it again this week!)

Main course: Lamb meatballs in coconut with quinoa*

Goûter – Kiwi

Dinner

Appetizer / Finger Foods: Shallot lentil salad

Main course: Veal blanquette

THURSDAY

Lunch

Appetizer / Finger Foods: White asparagus in yogurt tarragon sauce

Main course: Feta, mint, zucchini quiche

Goûter – Banana

Dinner

Appetizer / Finger Foods: Portuguese white gazpacho from Leite’s Culinaria (1st gazpacho of the season!)

Main course: Sardine eggplant brandade

FRIDAY

Lunch

Appetizer / Finger Foods: Leftover white gazpacho

Main course: Turkey breast and snap peas in creamy mustard sauce*

Goûter – Mango compote

Dinner

Appetizer / Finger Foods: Green beans, tomato, cauliflower salad with lots of fresh herbs

Main course: Oven roasted pork ribs with fingerling potatoes

SATURDAY

Lunch- OUT

Goûter – Pear-blueberry compote

Dinner

Appetizer / Finger Foods: Authentic Greek salad

Main course: Whole grilled branzino, Moroccan style

SUNDAY

Lunch

Appetizer / Finger Foods: Cucumber in creamy dill sauce

Main course: Smoked salmon, avocado, mascarpone tartine with poached egg

Goûter – Sumo tangerine

Dinner

Appetizer / Finger Foods: Broccoli spinach soup

Main course: Tofu & coconut rice