Special, Quick Dinners LOCKED
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Donovan's had a rough past few weeks, so I thought it would be nice to make him a special dinner and have some couple time tonight. But since it's a weeknight, I don't want to spend hours in the kitchen. I have a few classic recipes that are special and quick.
Share yours here.
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awww why dont you go get him a happy meal! its quick, cheap ANNNND you get a toy!!! LOL
*i do hope he's ok
I think I'm going to make shrimp scampi tonight. Shrimp is so easy and it always seems fancy. This is an adaptation of my grandfather's recipe:
Heat olive oil in a large skillet. Peel & devein shrimp. Sprinkle shrimp with salt, pepper and paprika.
Mince LOTS of garlic and set aside. Mince about 1/4 c. parsley and set aside.
Add the shrimp to the skillet and cook for 1 minute on each side, or until slightly curled. Add the garlic to the skilled and cook for one minute more. Add the juice of 1 lemon and the zest of half the lemon. Simmer for one more minute and add parsley. The shrimp are done when they're just firm to the touch, very pink and curled. Serve over rice or pasta.
So tonight I'm making:
Filets mignons Au Poive
Parmesan broccoli (Couldn't be easier - steam broccoli florets and top with freshly grated parm. Totally easy but great.)
Garlic mashed potatoes (I'm actually going to buy these from the local gourmet shop)
So the only recipe of dinner tonight will be the filets mignons.
(You can do this with any cut of steak)
Let the meat come to room temperature. Heat olive oil a medium sized skilled over high heat. Sprinkle the steak with a pinch of salt and a very generous amount of pepper on both sides. The coarser the grind of pepper, the better (poive means pepper in french, so the pepper is the key ingredient).
Sear the steaks in the oil for approximately 5-6 minutes on both sides (for medium rare). They'll blacken; don't fret. Remove them from the pan and set aside, covered, to rest.
Lower the heat on the pan to about medium high. Add about 1 T. butter and 5 shallots, sliced. Saute the shallots until soft, about 4 minutes. Add approximately 1/2 brandy (or red wine, if you don't have brandy around) and deglaze the pan, scraping up all the bits on the bottom. Let simmer for about a minute. In the meantime, in a small bowl, combine 2 T. butter and 1 T. flour well. Add that mixture to the sauce to thicken it.
The steaks should be well rested and juicy now. Serve warm with the shallot sauce.
Total estimated time for this dinner: 25 minutes.