Robyn's Recipes

Meal of the Week

Happy Valentine's Day!!!!

I chose this background for Valentine's Day because I love the ocean and all of its creatures....what I want most in life is to swim among the dolphins.....

Last Saturday evening, I served this entire meal to my husband and my son.  My son, Justin, was starved and waited impatiently (he's 13 yrs. old), but when I finally served dinner, he ate every bite like there was no tomorrow.   This meal is elegant and is every bit as wonderful as anything you'll ever eat, even in your favorite seafood restaurant!  Don't be intimidated by seafood.   It's really not so difficult to make, and preparation time is fairly minimal.   You basically "throw it" into a baking dish, season it a little, bake it, and it'll come out just great, as long as you don't over-bake it.  I always use just a small amount of water in my baking dish or spray well with cooking spray to prevent sticking.

(I've added this picture of my Mom and Dad for Valentine's Day.   It was taken a million years ago.....look at her...she was crazy about that man!   Mom's 78 years young now, and Dad passed away about 15 years ago.  I miss him a lot.)

Seafood Sampler

Entree

Shrimp Scampi

1/2 lb. jumbo shrimp, peeled & deveined
1 stick of butter
1/2 teaspoon garlic powder

I like to use personal sized Pyrex bowls for this dish.   You can broil your food right in the bowl and serve it directly from the broiler and oven, but definitely is not necessary.  You can make this a couple of different ways.  Following are directions for each.  Shrimp Scampi should be prepared about five minutes before the rest of your meal is done.  To make in separate Pyrex bowls:

Arrange uncooked shrimp in each bowl, using about 10 shrimp. Form two rows side by side: one row with tails up, the second row with tails down, just to give them a nice serving appearance.

In fry pan, over medium heat, melt butter and add garlic powder, stirring until garlic is dissolved.  Be careful not to burn butter. 

Brush scampi butter over the shrimp, using just the amount that you prefer. 

Broil on top rack of oven for 2 minutes or until shrimp is pink and done.  (Do not turn them during broiling.)
Reserve left over scampi butter for portabello mushrooms.

To make the entire dish in a fry pan:

Melt butter and garlic powder in fry pan, stirring until garlic is dissolved,  being careful not to burn.  Add shrimp to pan, tossing shrimp and coating them all with scampi butter for two minutes or until shrimp is pink and done.

Seasoned Sea Scallops

1/2 lb. large-sized sea scallops
1 tablespoon lemon juice
Chef Paul Prudhomme's Blackened Redfish Magic Seasoning
OR Old Bay Seasoning (both seasonings are found in the spice section of the grocery store)
1 tablespoon parsley

In medium sized baking dish, lay sea scallops in a single layer. 
Add 1/4 cup of water and drizzle the lemon juice over scallops.
Sprinkle the seasoning over scallops to taste, then sprinkle parsley over top of the seasoning.
Cover with lid or aluminum foil and bake at 350 degrees for 45 minutes.

Side  Dishes

Stuffed Portabello Mushrooms

2-4  large Portabello Mushrooms (depending on appetite!), rinsed.  Remove stems.
1/4 lb. - 1/2 lb. of lump crabmeat
Italian salad dressing (fat free will work well, if necessary)
1/4 cup shredded cheddar cheese

In a fry pan, pour approximately 2-3 tablespoons Italian dressing.  Over medium heat, saut� mushrooms on each side for about 2 minutes each.   Remove from pan, and lay mushrooms stem-side up, in a small baking dish.
Divide crabmeat evenly and place a handful on the stem side of each. (An ice cream scoop measures out a perfect amount.)
Brush a little of the leftover scampi butter over the crabmeat.
(You'll need to do this carefully, as there are no fillers to hold crabmeat together tightly.)
Bake at 350 degrees covered with lid or aluminum foil for 40-45 minutes.
When done, uncover, sprinkle a little of the cheddar cheese over the crabmeat and return to oven uncovered, just long enough to melt cheese (just a minute or two.)
Serve on side of plate.

Fettuccine Alfredo

Normally, I would prepare my own Alfredo Sauce, but since you'll probably not want to spend any more time than absolutely necessary preparing this meal, I would recommend your favorite jarred Alfredo Sauce, such as Five Brothers or Ragu.  I would highly recommend Five Brothers brand.

fettuccine noodles (measure enough for the amount of people you'll be serving)
1 jar Alfredo Sauce
San Giorgio makes a wonderful garlic & herb fettuccine, however, regular will be great, too!

Boil noodles in pan until tender and done, or according to package directions.  Drain.   Return noodles to pan.
Pour Alfredo Sauce over noodles, heat completely through. 
Serve as another side dish.

Note**
Serve your shrimp, if doing in fry pan, on the plate, along with the stuffed mushrooms, scallops and fettuccine.  If you used individual Pyrex dishes for the shrimp, then serve them at the edge of each plate.  Decorate each meal with a single red rose bud at the side of each dish.

Dessert

Lime Chiffon Dessert

1/2 stick butter or margarine
1 cup graham cracker crumbs
1 3-oz. package lime jello
1 cup boiling water
1 14-oz. can sweetened condensed milk, such as Eagle Brand
1 8-oz. can crushed pineapple, undrained
2 tablespoons lime juice
4 cups miniature marshmallows
1 cup whipping cream, whipped  (this is found in small milk-carton type containers in the milk section of grocery store.)

In small saucepan, melt butter; stir in graham cracker crumbs.
Pat firmly on bottom of an 8-inch-square OR 11X7 inch glass baking dish.  Chill.

In large bowl, dissolve jello in boiling water. 
Stir in sweetened condensed milk and lime juice and pineapple.
Fold in marshmallows and whipped cream.
Pour into prepared pan. 
Chill for two hours or until set.
To serve, cut into squares or just spoon into small bowls.
*Refrigerate leftovers.

Beverage Suggestion:  Blue Nun Wine

I would very much like to dedicate this particular page to a very special man who is a good friend and confidante.... He loves the water, sailing, and his wife more than anything in the world, but certainly not necessarily in that order.  Randy and his wife, Sue, are from Colorado, and I am fortunate enough for him to consider me a pal.
"Thanks, Randy, for all of your kind thoughts and words over the past few months, and all the encouragement that you've given me.
I want to be just like you when I grow up..."
                                                                --Robyn