Ingredients Jump to Instructions ↓

  1. 1 pound shrimp, unpeeled

  2. 1 lemon, halved

  3. 10 black peppercorns

  4. 1 onion, quartered

  5. 1 bay leaf

  6. 2 tablespoons kosher salt

Instructions Jump to Ingredients ↑

  1. Directions To prepare the shrimp, take a medium pot and fill it with water. Squeeze the lemon into the water and add it along with salt, onion, bay leaf, and peppercorns. Place the pot on high heat, and once the water begins to boil, simmer for 5 minutes. Lower the heat to medium and toss in the shrimp. When the shrimp turn pink and opaque, take them off the heat and strain. When they are cool to touch, peel and refrigerate to chill through. To get the sauce ready, combine the horseradish, ketchup, lemon juice, and hot sauce in a pan. Place the pan on low heat, and warm for about 5 minutes. Refrigerator for about 30 minutes. Garnish with parsley just before serving. More shrimp recipes . Veal Scallopini Main Course Ingredients 2 tablespoons all-purpose flour 2 tablespoons Marsala wine 1/8 teaspoon salt 1 cup chicken broth 1/8 teaspoon pepper 4 ounces fresh mushrooms, halved 1 egg 2 tablespoons olive oil 1/2 to 3/4 pound veal cutlet or boneless skinless chicken breasts Hot cooked spaghetti Directions Mix together the flour, salt, and pepper in a shallow bowl. Whisk the egg till light in another bowl. Wrap the veal in plastic wrap, and lightly pound it with a meat mallet till about 1'' thick. Take it out of the plastic wrap and dip it first in the egg, and then it with the flour mixture. Heat the olive oil in a large skillet and add the veal to it. Brown on both sides, and then add in the mushrooms, broth and wine. Bring to a boil and then lower heat and simmer, uncovered, for 5-10 minutes. Serve over spaghetti . Cheesecake Mousse Dessert Ingredients ½ cup orange marmalade 1 package (3.4 ounces) instant vanilla pudding mix ¼ cup orange juice ½ cup cold milk ½ teaspoon cornstarch 1 cup (8 ounces) sour cream 1 tablespoon cold water 1 package (8 ounces) cream cheese, softened ½ teaspoon orange extract 1 carton (8 ounces) frozen whipped topping, thawed Chocolate hearts Directions Stir together the orange marmalade and juice in a large saucepan. Place over medium heat and keep stirring until melted and blended. Mix the cornstarch and water in a small bowl, and stir till there are no lumps left. Add it slowly to the marmalade mixture. Bring to liquid to boil and cook for 4 minutes or until it thickens. Take it off the heat and add the extract. Cool completely and add the whipped topping. Whisk the cream cheese in a large bowl until smooth. Add the sour cream to it and whisk some more. Combine the milk and pudding mix in another bowl and let it stand for 2 minutes, or until soft-set. Then add into cream cheese mixture. Take a clear clean plastic bag, and cut a small hole in one corner. Fill half the bag with the cream cheese mixture. Press the bag, and fill the parfait glasses with the cream cheese mixture in a swirled design. Place the glasses in the refrigerator and garnish with chocolate hearts before serving. Read more on: Romantic Dinners to Cook Romantic Dinner Recipes for Two at Home Romantic Dinner Ideas


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