Valentine's Day Dinner
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Author: Terry Status: published license cc-by-nc-nd tags: recipe, shrimp, garlic, tomatoes, ginger, oil, salt, red pepper flakes, pepper, seafood, butter, brown sugar, parsley, carrots, bake, sweet potatoes, oregan,
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Share on TwitterShrimp Fra Diavolo and Glazed Carrots. Both from some recipe cards I got quite a few years ago. The sweet poatoes are just peeled, sliced and sprinkled with salt, pepper and ginger before baking in an oven at 400 for about 20 minutes.
Shrimp Fra Diavolo
Olive oil
1 clove garlic, chopped
1 tbs fresh parsley (1 tsp dried)
1 can (16 oz) of diced tomatoes
1/4 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb shrimp
Preheat oven to 400 F. Grease a large baking dish. Heat oil in a medium skillet over medium heat. Add garlic. Cook for about 2 minutes.
Add parsley, tomatoes, pepper flakes, oregano, salt and pepper to skillet; mix well. Simmer for 10 minutes.
Arrange the shrimp in the baking dish. Pour the tomato mixture over the shrimp. Bake until shrimp are tender, about 20 minutes.
Glazed Carrots
1 lb carrots (baby, or peel and cut up regular carrots)
1 tbs butter
1/3 cup brown sugar
1 tsp chopped fresh parsley (we omitted this)
Place carrots in a steamer basker over boiling water. Steam for 3 minutes.
Melt the butter (or margarine) in a large skillet over medium heat. Blend in the brown sugar. Stir until the sugar dissovles.
Place carrots in a single layer in the pan. Cook for 4 minutes, turning frequently. Make sure carrots are glazed as even as possible.
Remove to a bowl and add any remaining liquid on top.
The shrimp was good and the carrots weren't bad. Don't know if I'd try the carrots again, but the shrimp was a keeper.
