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Sunday, February 5, 2012

Seafood Saturday

Happy Sunday Friends!!!

Last night's menu is totally seafood inspired, yummmmm!  We don't feast on seafood very often - it isn't cheap if you get it fresh.  But last night was "date night".  Max stayed over at Neena & Pap Pap's house.  So instead of going out, we cooked in, and the menu isn't shabby.  We had garlic lemon buttery shrimp, crab stuffed ports, roasted asparagus and a little champagne(we had a bottle from NYE, so decided to pop it last night!)

 Mix your crab meat with some mayo, panko crumbs and old bay.  Mix it all together until it's incorporated.

 Pile the mixture onto your mushrooms and cover in cheese.  Bake at 375 for about 15 to 20 minutes.
 This is my favorite way to prepare asparagus, and it couldn't be easier.  Trim your stalks and put them on a baking pan and drizzle with olive oil.  I seasoned mine with just a little salt & pepper and put them in the oven with the mushrooms and they were done around the same time.  My stalks were thick, so if you have thinner ones you might need to cook them for a shorter amount of time.

 Onto the shrimp!!!  These were BY FAR my favorite part of the meal, they turned out sooosoo good.  I melted about 3 tbsp of butter in a large saute pan, added my shrimp and about 2 tsp of minced garlic.  Lastly I added the juice from 1 whole lemon.  Add a little salt and pepper and let them saute until they're cooked through.  

 YUM.  They were so crisp.  The tartness of the lemon was so good mixed with the butter.  I could eat these every single night.  


 And to keep it classy, we ate our seafood feast and drank our champagne on the couch at Max's little picnic table.  HA!


3 comments:

  1. This looks delicious!

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  2. Hey Lindsay,
    I want to make ur crab stuffed mushrooms and was wondering measurments of the ingredients for the filling. If you could let me know I would appreciate it!

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  3. I'm horrible at measuring, but I'll give you the general idea -- I got a container of crab meat(around a cup), a dollop(maybe 1-2tbsp) of mayo, a spoonful(maybe 1-2tbsp) of panko and a few dashes of old bay. I would start low on the measurements and just mix in more until it gets to a nice consistency. Hope that helps :)

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