Shrimpy Spending

I love to watch cooking shows and then re-create the menu in my own kitchen. Tonight was a recent episode of Melissa d'Arabian's Ten Dollar Dinners. It was her Shrimpy Spending episode which featured Shrimp with Cilantro Pesto, Quinoa and Lentil Salad, and Tomato and Eggplant Tian.

I started with the salad by cooking and quinoa and lentils separately and allowing them to cool. Meanwhile, I made the dressing which was Dijon mustard, red wine vinegar, vegetable oil, garlic powder, lime zest and salt and pepper. Once the quinoa and lentils were cooled, I tossed them with some slice scallions, chopped cilantro and the dressing.

I then moved on to the Tian. I sauteed eggplant slices in a skillet on both sides and removed to a plate. Next were the onion slices browned in the same skillet on both sides. The eggplant and onion slices were layered in a casserole dish with sliced fresh tomatoes, covered with foil and baked for 20 minutes, until the vegetables were tender, but the tomatoes still held their shape.

The shrimp came next with the Pesto being the first step. The pesto was made with lime zest and juice, fresh cilantro leaves, scallions, toasted pecans, garlic, sugar, vegetable oil, olive oil and salt and pepper. The shrimp were tossed with a spoonful of the pesto and sauteed until just done. A little more of the pesto over the shrimp when served put this dish on the spectacular level.

We enjoyed the Quinoa and Lentil Salad, and the Tomato and Eggplant Tian, but we loved the Shrimp with Cilantro Pesto. Can't wait to have it again!