Saturday, February 12, 2011

Easy Valentine's Dinner for Two

I've been developing recipes for Dinner for Two, what I hope will be my third cookbook. Although much of my time is spent baking, each night there are two here for dinner and I have adapted many of my favorite recipes. Here is an easy menu for a cozy evening in front of the fire.

I like to serve the shrimp on top of the cous cous so all the juices are absorbed. Add a salad and dessert. The year we are having a Tirimisu from a local grocery store that is being sold as a fundraiser for Children's Heartlink- delicious, easy and for a great cause.

Baked Shrimp Scampi

Easily prepared ahead, shrimp scampi is perfect for a special meal for two. Watch for specials on shrimp, especially on wild American shrimp. You’ll only need about 1/2 pound. For this classic Italian dish, I’ve used a shallot but for a garlicky kick, add one or two minced garlic cloves. Panko are dried Japanese breadcrumbs that are light and delicate and make a tasty topping but you can omit them and have a buttery sauce instead.

Makes 2 servings

6-8 jumbo shrimp (12-15 per pound), peeled, deveined and butterflied
2 tablespoons white wine
1 tablespoon olive oil
1/8 teaspoon coarse salt
2 tablespoons butter, softened
1 shallot, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon lemon juice
1/4 cup panko breadcrumbs
Lemon wedges

Combine the shrimp, wine, olive oil and salt in a food storage bag. Massage the shrimp to distribute the marinade. Chill until needed.

Mix the butter, shallot, parsley, rosemary and lemon juice until blended. Stir in the panko crumbs.

Heat the oven to 425 degrees F. Arrange the shrimp cut side down with tails standing up in a 1-quart baking dish. Pour the marinade over the shrimp. Crumble the topping over the shrimp.

Bake 12 to 15 minutes or until shrimp are bright pink and crumbs are lightly browned. Serve with lemon wedges.

Cous Cous
1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

1 comment:

HowLynnTime said...

This was a perfect idea in between my husbands refusal to touch any shrimp not breaded and deep fried and my own unwillingness to touch any seafood that has been ruined with pasty gunk and mutilated in oil!

I only had a loaf of dry pumpernickle on hand and it was wonderful. I love the fact that your recipes always work even when you have to fudge a bit.

Thank you for taking the time to post such yummy things - even my non-cook friends have no problem with your simple to follow instructions.