January 23, 2018
3 Sumptuous Seafood Valentine’s Day Dinner Ideas to Wow Your Sweetheart
Why go out for Valentine’s Day to another packed restaurant when you can surprise your sweetheart with a romantic dinner for two at home? Set out some flowers, light a few candles, and serve up a sumptous seafood dinner perfect for you and your loved one!
Classic Surf and Turf Skillet for Two
- 2-8oz New York Strip Steaks
- 2 large russet potatoes, cleaned and cut into wedges
- 1-bunch of asparagus, ends trimmed
- 1 lb Wholesome Pantry Large or Jumbo raw shrimp, thawed and tails removed
- 6-Tablespoons butter
- Fresh minced thyme
- 2 tsp lemon juice
- 2 tsp smoked paprika
- Salt and pepper, to taste
For the Compound Butter:
- 4 tbsp Wholesome Pantry unsalted butter, softened
- 4-garlic cloves, minced
- 2-Tablespoons fresh Italian parsley, minced
- 1-teaspoon lemon juice
- plastic wrap or parchment paper
- Preheat a large cast iron skillet over medium-high heat. Season steaks with salt and pepper and cook 5-7 minutes per side until browned and cooked to desired desired doneness). Remove from pan, set aside and cover with foil.
- Place 2 Tablespoons of butter in cast iron pan and add potato wedges. Season with salt and pepper and paprika and cook until browned and crisp, 15-20 minutes, stirring occasionally. Add asparagus and saute for 4-5 minutes, just until they begin to wilt. Remove all from skillet and set aside with the steak.
- Add 2 Tablespoons of butter to cast iron skillet and add shrimp. Season with salt, pepper and paprika and cook about 1-2 minutes per side. Remove skillet from heat and return the the steaks, asparagus and potatoes back to it.
- Top steaks with a bit of compound butter and serve!
* To make compound butter: mix all ingredients in a bowl until well combined, then dollop onto plastic wrap or parchment paper. Roll into a log shape and seal with plastic wrap. Place in fridge until firm.
Shrimp Mushroom Risotto
- 2 1/2 cups Chicken stock
- 1 sprigs Fresh thyme
- 2 Tbs Olive oil
- 1/2 med Yellow onion, finely chopped
- 1/2 lb Wholesome Pantry Raw Jumbo Shrimp, thawed and tails removed
- 1/2 cup Wholesome Pantry mushrooms, wiped clean and sliced about ¼ inch thick
- 1 cup Arborio rice or med grain risotto rice
- 1/4 cup Dry white wine
- Salt and freshly ground pepper to taste
- 1/4 cup Shredded parmesan cheese
- Pour the stock into a sauce pan, if using fresh herbs, add them to the stock and bring to a gentle simmer. Cover until ready to use.
- In a large sauce pan, heat oil over medium heat, add onion and sauté until tender and translucent, about 5 minutes. Add the shrimp, and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside. Add the mushrooms and cook, stirring until just wilted, about 2 minutes.
- Mix in the rice and cook, stirring until the hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
- Using a ladle, add the hot stock about ½ cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding ½ cup of stock and stirring rice constantly and gently. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total).
- When the risotto is just right, remove it from the heat and stir in the shredded parmesan cheese and the shrimp. Spoon into large soup bowls, top with shaved parmesan and serve immediately.
*Rice varies, so you may not need all the stock or you may need more. If more liquid is required you can add simmering water in place of extra broth. You should taste for doneness along the way.
Shrimp Fra Diavolo
Preparation Time: 20 minutes | Cook Time:15 minutes | Serves 2
- 2 tsp olive oil
- ½ cup diced onion
- ½ lb Wholesome Pantry Raw Large or Jumbo shrimp, thawed
- 1/2 tsp crushed red pepper
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1/2 jar Wholesome Panry Classic Marinara Sauce
- 4 ounces fettuccine pasta, cooked and drained
- 2 tbsp chopped fresh parsley
- Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.
- Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot. Season to taste. Add the fettuccine and toss to coat. Sprinkle with the parsley. Serve with grated Parmesan cheese, if desired.