Kristen's Kitchen: A Week of Recipes, Tuesday

Last night's menu included Balsamic Broiled Asparagus and a Shrimp Piccata.  I decided to 1.5 times the recipe because we have some neighbors who just had a baby so I decided to make extra to bring a meal over to them.  The reason I didn't double it was because the bag of shrimp I had was 1.5 lbs and not 2 :)

Balsamic Broiled Asparagus Recipe

Ingredients:
-1 lb fresh asparagus, trimmed
-3 Tbsp balsamic vinegar
-2 Tbsp olive oil
-1/2 tsp salt
-1/4 tsp pepper

Steps:
1.  Place asparagus i a 15-in. x 10. in x 1. in baking pan.  Combine the vinegar, oil, salt and pepper.  Brush half of the mixture over asparagus.
2.  Broil 4 in. from the heat for 8-10 minutes or until tender, stirring occasionally (i didn't).  Brush with remaining sauce.

Shrimp Piccata Recipe

Ingredients:
-1/2 lb. uncooked angel hair pasta
-2 shallots, finely chopped (i used green onion)
-2 garlic cloves, minced
-2 Tbsp olive oil
-1 lb. uncooked large shrimp, peeled and deveined
-1 tsp dried oregano
-1/8 tsp salt
-1 cup chicken broth
-1 cup white wine
-4 tsp cornstarch
-1/3 cup lemon juice
-1/4 cup capers, drained
-3 Tbsp minced fresh parsley

Steps:
1.  Cook pasta according to package directions.  Saute shallots and garlic in oil in a large skillet for 1 minute.  Add shrimp, oregano and salt; cook and stir until shrimp turn pink.   Combine broth, wine and cornstarch in a small bowl; gradually stir into pan.  Bring to a boil' cook and stir for 2 minutes or until thickened.  Remove from heat.
2.  Drain pasta. Stir pasta, lemon juice, capers and parsley into skillet.

I most likely won't be making a meal tonight or tomorrow cause Jon has class tonight and work ALL day tomorrow, but we will see.  I might get bored :)  More to come later!