Our Valentine's Dinner

I love putting together simple yet delicious meals for holidays. Sometimes I like giving them names too, I'm weird like that. This one is called "No such thing as too much shrimp."

Shrimp Appetizer

I posted this recipe last year. But I make it every year for Valentine's Day, so I'm posting it again this year. I love this stuff, it's so delicious!

8 oz. cream cheese
Cocktail sauce
1 can tiny shrimp, drained
Buttery snack crackers (Ritz, Town House, etc)

Place cream cheese on serving platter. Pour about 2/3 cup cocktail sauce on top, and top with shrimp. Serve with crackers.

Garlic Ginger Shrimp

I got this recipe from Angie, The American Homemaker. I attended her cooking class at the Pleasant Grove Macey's last week, and really enjoyed this recipe. I figured it would be perfect for Valentine's Day. It's a little pricier than my usual meals, but not by much. Besides, it was a special occasion.

1 1/2 tsp. ginger
4 cloves garlic (2 tsp. bottled)
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chicken broth
3 tsp. parsley
2 tsp. basil
1/2 tsp. salt (this wasn't in the original recipe, but it needed it)
3 tsp. cornstarch
2 tbsp. cold water
1 lb. raw shrimp, peeled and deveined
1 package angel hair pasta (I used spaghetti)

Start water boiling for pasta.

In a large skillet, saute ginger and garlic in butter and oil for about one minute. Stir in broth, 1 1/2 tsp. parsley, and basil.

Combine cornstarch and water until smooth. Add to skillet. Bring to a boil. Cook and stir for two minutes or until thickened. Reduce heat; add rinsed shrimp. Simmer for two to three minutes or until the shrimp turn pink.

Meanwhile, cook pasta. Add sauce to cooked and drained pasta. Sprinkle with remaining parsley.

Salad

Of course, we also had a simple salad, to round out the meal. Five-lettuce mix with chopped oranges and a honey mustard dressing. Colorful and yummy.

Chocolate Almond Pudding Cake

This was a fantastic ending to a delicious meal. It's a slightly healthified version, with less sugar and oil. It was rich and indulgent, but not overly so. Perfect with vanilla ice cream.

1 cup flour
1/2 cup sugar
1/4 cup chopped almonds
1/4 cup unsweetened baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. canola oil
2 tsp. vanilla
1/4 tsp. almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla ice cream, if desired

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.

In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water; heat just to boiling, stirring occasionally. Pour over batter.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving (Haha, yeah right. We at it right away).

To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.