Around here Valentine’s Day is pretty low key. For the most part, we like to celebrate as a family. Our long standing tradition is the heart shaped strawberry cake that I make every year. And, when we can, David and I try to have lunch together on Valentine’s Day instead of going out for dinner (which is, IMO, insane!)
This year we changed things up a bit. One of my Wedded Bliss contributors wrote a post about cheap Valentine’s date ideas. One suggestion was to eat a late dinner together after the children were in bed. I thought that sounded like a great idea and so we gave it a shot. (You can read about it in my post at Wedded Bliss today!)
What I really want to share here is the recipe for the Shrimp & Crab Gratin that I made for our dinner. It was so yummy…mouthwatering even! And since this is Mouthwatering Monday, I think it fits the bill. (Plus Rachel will be really mad at me if I don’t give her the recipe.)
I came across this recipe at Publix grocery store through their Apron’s Meals program.
1 tablespoon unsalted butter
1 cup Bakery Parmesan bread chips (I used pre-prepared breadcrumbs. ~1/2 cup is sufficient)
1/3 cup shredded Italian-blend cheese
8 oz Deli spinach artichoke dip
1 tablespoon hot pepper sauce
8 oz pasteurized lump crab meat
8 jumbo shrimp (peeled/deveined, tails on; thawed, if needed)
- Preheat oven to 425°F. Cut butter into 4 pieces and place in medium bowl to soften. Place bread chips in food processor and pulse until finely ground. Add the crumbs to butter; sprinkle with cheese and set aside.
- Place spinach artichoke dip and hot pepper sauce in medium bowl. Add crab meat, checking for any shell or cartilage pieces (wash hands); combine mixture until well-blended, taking care not to break up large lumps of crab.
- Coat 2-quart baking dish with cooking spray. Spread one-half of the crab mixture in baking dish. Arrange shrimp around edge of baking dish, with tails up; top with remaining one-half of crab mixture, spreading mixture evenly over shrimp, leaving only tails exposed.
- Mix crumb topping, using fingertips, until well blended. Spread topping over crab mixture. Bake 10–15 minutes or until topping is golden and sauce bubbles around edge of dish. Serve.
The gratin was served with pan grilled NY strip steaks and parmesan aspargus. We picked out our favorite adult beverages and had a tonguegasmic meal!
I forgot to link to The Challenge last week. Have you been keeping up with it? I really like this week’s challenge, it sorta goes with the whole “tonguegasmic” theme 😉 Be sure to check it out!