Meals With Monet: Weekly Meal Plan #39

Are we allowed to say it’s summer yet? Okay, maybe not officially, but it’s warmer, so this week we’re celebrating summer by the sea! Whether you’re pretending you’re at the beach all summer long or you’re actually there, we’re bringing you some delicious seafood recipes that will make your spring and summer the best yet!

Grocery List

Monday: Easy Weeknight Skillet Paella

Thank you Pure Wow for the recipe!

Ingredients

• 2 Tbsp extra-virgin olive oil 

• 1 Spanish onion (diced)

• 3 garlic cloves (minced)

• 1 + ½ cups chopped roasted red peppers (diced)

• 2 links Spanish chorizo (sliced)

• 1 Tbsp tomato paste

• 1 + ½ cups rice

• ½ cup dry white wine

• 3 cups chicken broth

• 1 pinch dried saffron 

• 1 dried bay leaf

• Juice from 1 lemon

• 1 lb. shrimp (peeled and deveined)

• 1 lb. littleneck clams (washed)

• 1 + ¼ cups frozen peas (thawed)

• Kosher salt and freshly ground black pepper

• Fresh parsley (to garnish)

Directions

1. Preheat the oven to 325°F. 

2. In a large, flat, oven-safe skillet or pan, heat the olive oil over medium heat. Add the onion and sauté until it’s tender for about 4 minutes. Add the garlic and cook until they’re fragrant for about 1 more minute. 

3. Stir the peppers and chorizo into the mixture and cook until the chorizo browns slightly — 5-6 minutes. Stir the tomato paste into the pan and cook until it turns a deep brick red color, about 1 minute. Add the rice and stir everything well to combine and cook for 1 more minute. 

4. Pour in the wine and broth, then add the saffron, bay leaf, and lemon juice. Stir everything and bring the mixture to a simmer. Finally, nestle the shrimp and clams in the pot. 

5. Bake the paella uncovered until the clams open — 22-25 minutes. Gently stir in the peas, season with salt and pepper, and garnish with parsley.

Tuesday: Open-Faced Shrimp Quesadillas

Thank you Dash of Mandi for the recipe!

Ingredients

• 2 tortillas 

• ⅓ cup shredded pepper jack cheese

• 2 Tbsp salsa verde

• 5-6 Argentine shrimp (peeled, deveined, and halved lengthwise) 

• 1 tsp fresh chopped cilantro

• 1 tomato (chopped into small pieces)

• Pickled jalapeños (to taste)

• ¼ tsp cumin 

• ½ Tbsp olive oil 

• Salt and pepper

• Wedge of lime for squeezing

Directions

1. Defrost the shrimp if they’re frozen. 

2. Preheat the oven to 475°F and line a baking sheet. Place the tortillas on the sheet and top them evenly with the pepper jack cheese. Bake until the cheese has melted — about 3 minutes. 

3. Combine the shrimp, salt, pepper, cumin, and olive oil, and toss and coat the shrimp in it. Add the shrimp to the tortillas and top with tomatoes and pickled jalapeños. 

4. Drizzle the salsa verde over each tortilla and sprinkle 1-2 more tablespoons of pepper jack on top. 

5. Bake the tortillas for 5-6 more minutes or until the shrimp has cooked through. 

6. Top the tortillas with cilantro and squeeze some lime on top if you want! Cut each tortilla into 4 pieces and enjoy!

Wednesday: Beer-Battered Fish Tacos

Thank you The Modern Proper for the recipe!

Ingredients

Coleslaw:

• 1 Tbsp fresh lime juice

• 3 Tbsp mayonnaise

• 1 Tbsp rice vinegar

• 1 tsp sriracha (plus more to taste)

• 1 Tbsp honey

• 1 Tbsp toasted sesame oil 

• ½ tsp sea salt

• 3 cups purple cabbage (shredded)

• 1 cup carrots (grated)

• ⅓ cup cilantro (roughly chopped, plus more for serving)

• 1 Tbsp black sesame seeds (plus more for serving)

Spicy Crema:

• ⅓ cup mayonnaise 

• 1 Tbsp fresh lime juice

• 2 Tbsp rice vinegar

• 1 Tbsp sriracha 

Beer Battered Cod:

• 12 oz. pale ale (or light beer)

• 2 + ¼ cups flour 

• 1 tsp baking powder

• 1 – 1 + ¼ lbs. fresh cod (cut into 1” x 5” pieces)

• 2 Tbsp sea salt 

• 1 tsp cayenne 

• 1 tsp garlic powder

• Canola oil 

• 12 corn tortillas (warmed or toasted)

• Thinly sliced radishes (to serve)

Directions

1. To make the coleslaw, whisk the lime juice, mayonnaise, rice vinegar, sriracha, honey, sesame oil, and salt together in a large bowl until the mixture is smooth. Add the cabbage, carrots, cilantro, and sesame seeds. Toss to combine with the dressing and refrigerate. 

2. Whisk all the ingredients for the spicy crema in a small bowl until the mixture is smooth. 

3. In a medium bowl, whisk the beer, 1 + ¼ cups of flour, baking powder, and 2 teaspoons of salt until there aren’t any lumps left. 

4. Pour the oil into a large pot until it covers about 3 inches and heat it to 350°F-375°F. 

5. In a pie pan or a rimmed plate, mix the remaining 1 cup of flour with 1 tablespoon of salt, cayenne, and garlic powder together until everything is very well incorporated. 

6. To prepare the fish, season the cod with the remaining 1 teaspoon of salt. Coat each piece of fish with the flour mixture, then dredge it in the wet batter. Make sure that your fish is completely coated, then allow excess batter to drip off while you’re still holding it. Gently lower your fish into the hot oil. After 3-4 minutes, flip the fish, cook for another 2-3 minutes, and remove it with a slotted spoon. Place the fish on a paper towel-lined plate and adjust the heat so the fish are always frying at 350°F. 

7. Once your fish is cooked, assemble the tacos. Fill each tortilla with one piece of fish, a serving of coleslaw, a drizzle of crema, a few radishes, some cilantro, and black sesame.

Thursday: Mini Lobster Rolls

Thank you Pure Wow for the recipe!

Ingredients

• ⅓ cup mayonnaise

• Zest and juice from 1 lemon

• 1 Tbsp Dijon mustard

• 1 + ¼ lbs. cooked lobster meat (diced)

• 3 celery stalks (diced)

• 1 bunch scallions (sliced)

• 2 Tbsp chopped fresh parsley 

• 1 Tbsp chopped fresh dill 

• Kosher salt and freshly ground black pepper

• 4 Tbsp unsalted butter (melted)

• 16 mini brioche hot dog buns or rolls

• Chives (for garnish)

Directions

1. In a medium bowl, whisk the mayonnaise, lemon zest, lemon juice, and mustard together. Stir in the lobster meat, celery, scallions, parsley, and dill. Season with salt and pepper. 

2. Heat a large skillet over medium heat. Working in batches, brush the melted butter onto both sides of the hot dog buns and then place them in the hot pan. Toast the buns until they’re golden brown on both sides, about 2 minutes. 

3. Fill each bun with lobster salad. Serve immediately and garnish with chives.

Friday: Air Fryer Coconut Shrimp

Thank you Feel Good Foodie for the recipe!

Ingredients

• 1 lb. shrimp (raw, large, peeled, and deveined with tails attached)

• ¼ cup all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• 2 large eggs

• ¾ cup unsweetened shredded coconut

• ¼ cup breadcrumbs

• Cooking spray

• Sweet chili sauce (for serving)

Directions

1. Preheat the air fryer to 360°F. Once it’s heated up, spray the basket with cooking spray. 

2. Combine the flour, salt, and pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs. 

3. Dip the shrimp into the flour mixture, shaking off any excess. Next, dredge the shrimp into the eggs, and finally, dunk them into the coconut panko mixture, gently pressing to adhere. 

4. Place the coconut shrimp into the air fryer so they’re not touching, then spray the top of the shrimp. Cook for 10-12 minutes, flipping halfway through. 

5. Garnish with chopped parsley, then serve immediately with sweet chili sauce, if desired.

Are you excited about our weekly meal plan by the sea? Comment any weekly meal plan ideas below!

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