Menu Plan: May 13 - May 18

Stephen and I are back from our weekend trip to Boston, where we had a fabulous time celebrating my 33rd birthday. As much as I would have loved to stay an extra few days (or, really, forever), we had to come home and get back to our normal routines. I toyed with the idea of sharing our weekly Menu Plan last night per usual, but I got so distracted with playing catch-up that I just decided it would be better to wait until this morning.


Last week, I bought a bag of frozen shrimp (shell-split and deveined) to make my Creamy Parmesan Risotto with Roasted Shrimp and Peas. Since we didn't use the whole bag for the risotto, I thought it would be a good idea to add another shrimp dish to the Menu Plan to work our way through the rest of it.

You might be wondering why I didn't just buy a bag of shrimp that was already peeled... Well, the price difference between the two options was considerable, so I figured I'd count on the help of my sous chef to peel the shrimp. After peeling 1/4-pound of shrimp, Stephen decided it was worth spending the extra money if it meant that he didn't have to do the work. He's in charge of buying the shrimp from now on. ;-)

Like last week, I only planned a handful of dinners this week. I'm headed up to Connecticut on Friday for my 15-year high school reunion, so no cooking for me this weekend! Instead, of worrying about getting dinner on the table at a reasonable hour, I can spend the time wondering how the hell 15 years have passed since I graduated.

Now, without further ado...

Menu Plan: May 13 - May 18

Monday: Bucatini with Spicy Shrimp, Arugula, and Breadcrumbs from Serious Eats
Tuesday: Quinoa and Grilled Sourdough Salad from The Nest
Wednesday: Stephen's Choice
Thursday: Spinach-Stuffed Mushrooms with Mixed Greens Salad
Friday - Saturday: Reunion Festivities in Connecticut

What's on your Menu Plan this week?

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