I'm inviting romance into my life
one Friday Night Date at a time
and documenting each one here on my little ol' blog.
I want to remember every detail
of these splendid home spun dates.
and documenting each one here on my little ol' blog.
I want to remember every detail
of these splendid home spun dates.
Date #22
Darkness surrounded us
as the fire in the fireplace cracked and popped.
The suspense added to the romance.
It was a deliciously scary night.
It was just perfect for Halloween weekend.
Here are the recipes...
Vanilla Shrimp Crostini
1 baguette French bread
2 ounces Gruyere or Manchego cheese
1 pound large uncooked shrimp, peeled and deveined
4 tablespoons butter, divided
1/2 cup dry white wine
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Basil Leaves
1/4 teaspoon McCormick® Ground Red Pepper
roasted red bell peppers, chopped (optional)
fresh chives, snipped (optional)
1. Cut baguette into 1/4-inch slices, on the diagonal. Broil until lightly toasted. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
2. Sauté shrimp in 2 tablespoons butter in large skillet over medium-high heat, one minute per side. Add wine, vanilla, basil, and red pepper. Cook 2-4 minutes or until shrimp are pink. Remove shrimp from pan. Boil sauce one minute more; remove pan from heat and whisk in remaining butter, one tablespoon at a time. The butter must melt gradually to form a creamy sauce.
3. To assemble appetizers, brush toasted baguette slices with warm sauce from skillet. Top baguette slices with 1-2 thin slices of cheese, then 1-2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red bell pepper and chives, if desired.
* 1 oz. vanilla simple syrup
* 1 oz. cream
* 2 oz. club soda
Mix all ingredients in an ice-filled shaker and stir just to blend. Strain into a chilled cocktail glass.
2 ounces Gruyere or Manchego cheese
1 pound large uncooked shrimp, peeled and deveined
4 tablespoons butter, divided
1/2 cup dry white wine
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Basil Leaves
1/4 teaspoon McCormick® Ground Red Pepper
roasted red bell peppers, chopped (optional)
fresh chives, snipped (optional)
1. Cut baguette into 1/4-inch slices, on the diagonal. Broil until lightly toasted. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
2. Sauté shrimp in 2 tablespoons butter in large skillet over medium-high heat, one minute per side. Add wine, vanilla, basil, and red pepper. Cook 2-4 minutes or until shrimp are pink. Remove shrimp from pan. Boil sauce one minute more; remove pan from heat and whisk in remaining butter, one tablespoon at a time. The butter must melt gradually to form a creamy sauce.
3. To assemble appetizers, brush toasted baguette slices with warm sauce from skillet. Top baguette slices with 1-2 thin slices of cheese, then 1-2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red bell pepper and chives, if desired.
Liquified Ghost Cocktail
* 2 oz. vodka* 1 oz. vanilla simple syrup
* 1 oz. cream
* 2 oz. club soda
Mix all ingredients in an ice-filled shaker and stir just to blend. Strain into a chilled cocktail glass.
Did you snuggle up to your sweetie over the weekend?
