Dinner for Two & Fall Dessert!
I would first like to start off stating for the record that my wife put me up to this and that I am not equipped to be a Daddy Blogger. With the amount of time and energy that goes into running a blog, which I see first hand, I don’t know how they do it. Thumbs up to all the Mom Bloggers out there!
My wife is such a hard worker and with so much going on for us all the time, occasionally I like to spoil her with some very delicious dishes. We both love seafood so I knew I couldn’t go wrong serving stuffed shrimp with scampi sauce and toffee-apple dip, once she got home from her “mani”. What I decided to make was actually very simple and the total time spent was only 35 minutes.
My Wife’s New “Fav.”
1/3 cup French fried onions
1/4 bunch fresh Italian parsley
24 peeled de-veined shrimp (about 10 oz), tail on (I used the whole bag which was 31-40 count)
2 (3-oz) premium lump crab cakes ( I grabbed 4 and pan fried the other 2)
1/2 cup scampi finishing sauce
Preheat the oven to 400°F, crush the fried onions, and chop the parsley. With the fried onions I gave them a good crush in the bag before I opened it and didn’t make a mess, imagine that!
Okay, next pour the wine (or chicken broth) into a nine-inch square baking dish. Butterfly the shrimp (this step is what takes the longest).To do this: cut a slit almost through the entire back of the shrimp. Open the shrimp and flatten.
Place about 1 teaspoon of crab cake on the back of each shrimp; fold the tail over the filling and place shrimp in baking dish. Be sure to wash your hands and any utensils really well after handling the shrimp.
After they are all prepped, bake for 10-12 minutes or just until the shrimp are pink and opaque. Transfer the shrimp to a serving platter and sprinkle with the French fried onions.
Now, on to the sauce, my favorite part! Whisk the scampi sauce into the pan juices & sprinkle with parsley. Pour the sauce around shrimp, and serve!
While the shrimp is in the oven baking I started preparing dessert, the highly addicting and delightful toffee-apple dip.
It’s Fall Ya’ll! Dip
1 (8-oz) bag cinnamon sugar pita chips (We use Stacy’s, you can bake your own)
1 1/2 cups sweet apple slices
1 (8-oz) bag toffee bits
3/4 cup brown sugar
1 tsp vanilla extract
1 (8-oz) tub whipped cream cheese
First, cut the apples into small pieces and set aside ½ cup apples and ½ cup toffee bits for the topping (after it is all prepared).
Combine remaining ingredients (except for the pita chips) and blend up or put into the food processor which is what I did. Thanks honey, for convincing me that we needed the Cuisinart processor, you were right, it made short work of that!
Transfer the dip into a bowl and chill for 5-10 min.
Lastly, top the dip with the apples and toffee bits from earlier and arrange the cinnamon pita chips around the dip!
Hope you enjoy this dish as much as my wife and I did. Also, if you used wine with this recipe and not the chicken broth, a nice glass of it goes really well with all the ingredients!