One of the great Valentine's Day traditions is taking that special someone you love out to dinner to a fine restaurant and enjoying a romantic dinner. With the way the economy is today, this isn't quite feasible. So this year instead of going out, enjoy a romantic dinner at home with some one of the romantic classics from Casa de Cuisine.
The other day when I was at a local market I overheard a customer telling the butcher she thought fish was boring. I didn't say anything but I did grin and thought to myself, "lady, what you cook is only as boring as you want to make it." Actually, when you really think about it, how you cook does sum up your personality. If you're the type who likes to take chances, you are probably pretty damn inventive in the kitchen. If you're the type who goes through life with an "eh" attitude, please never invite me to dinner!
Now I will admit that often times just pan frying or sauteeing a fish fillet can be boring, unless of course you're camping and just caught some of those incredible Truckee trout then, by all means, pan fry that baby and enjoy every delicious morsel! What I have done with this recipe is taken a usual boring dish and with a few extra touches, turned it into something quite exciting. Simply an exercise to prove my points. Of course it doesn't hurt that it is also damn delicious!
Simple. Elegant. Exotic. This is Valentine's Day at Casa de Cuisine!
Ingredients needed to make Red Snapper with Spiced Rum Shrimp (serves 2):
- 2 red snapper fillets
- 1/2 tsp. dried thyme, crumbled
- salt and pepper to taste
- 2 Tbs. olive oil
- 2 Tbs. butter
- 4 shallots, minced
- 2 cloves garlic, minced
- 1/2 pound baby shrimp
- 1/4 cup spiced rum
- Rinse your red snapper fillets under cold running water and check to make sure all bones have been removed.
- Sprinkle both sides of the fillets with the thyme, salt and pepper.
- In a large saute pan or skillet, melt the butter into the olive oil over medium heat.
- Add the shallots and garlic and saute 2 minutes.
- Add the red snapper fillets and saute 5 minutes per side (or to desired doneness).
- Remove the red snapper fillets to serving plates.
- Into the pan add the baby shrimp and heat through 1 minutes (the baby shrimp are already cooked when you buy them).
- Remove the pan from the heat and add the spiced rum.
- Place the pan back on the heat and cook 2 minutes.
- Spoon the shrimp atop the red snapper and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."