Today was our 20th wedding anniversary, and I wanted a special meal for my Bride. The problem was we have to be at a softball game for our 11 year old daughter at 6:00 PM; no time to go out to a nice Charleston restaurant. Taking the matter in my own hands, I needed to whip up something relatively quick and still elegant. The result was a marinated lump crab and Belgian Endive salad with a main course of sauteed shrimp in a citrus cream sauce with capers. The sauce was really good; fresh squeezed orange juice, lemon juice, lime juice, clam juice and heavy cream.
congratulations; now all i need to do is come up with something such as that for tommorrow. we are having our 36th. anniversary and before it happens; hoppy; no need for your comment or triton or steelytom or anybody else. just remember; this is not like aiken (the town i grew up in) all a one way street. LOL LOL. anyway; i’m taking her to the Bonefish grill. she really likes that place.
seriously; she is great. what little success i have had i have to give her the credit. she is also an oncology nurse the past 16 years at lexington med center. hopoe you have a great night after the ball game. maybe you can have your own ball game. lol
Served on your wedding china, no less, LE! I recognize the pattern as several of my girlbuddies (also celebrating their 20th wedding anniversaries this year!) picked the same. Congrats!
Thank you all for your kind words. We did have a good time, and yes it was our wedding china, only a lady would have picked up on that! The recipes are posted below. I hope you enjoy them.
Marinated Crab and Endive Salad:
½ pound fresh lump crab meat
¼ cup chopped purple onion
¼ cup red bell pepper diced
¼ cup yellow bell pepper diced
¼ cup olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
¼ teaspoon dried thyme
Lettuce leaves
1 small head Belgian endive
2 green onions thinly sliced
Combine first 8 ingredients; cover and chill 3 hours. Line salad plates with lettuce leaves; arrange Endive over lettuce. Top with crab meat mixture and sprinkle with green onions. Makes about two large servings.
Creamy Citrus Shrimp and Pasta:
12 ounce box of bowtie pasta
1 tablespoon olive oil
1 tablespoon butter
¾ pound low country shrimp peeled, you may leave the tails on if you prefer
Salt and fresh ground pepper
3 small garlic cloves minced
1 small shallot finely chopped, may substitute sweet onion, about 3 tablespoons
Juice of half a lemon
Juice of half a lime
Juice of half an orange
3 tablespoons clam juice
2 tablespoons of capers
2 tablespoons chopped thyme
¼ cup whole cream
1 tablespoon butter
Cook the pasta according to package directions until aldente. Start the shrimp sauté about 5 minutes before the pasta is done so they can be combined when they are done. For the sauté, add the olive oil and butter to a large sauté pan over medium high heat. Add the shrimp and season with salt and pepper. Sauté briefly on both sides, about one minute each. Reduce the heat to medium and add the garlic and shallots. Cook for about one minute. Add the lemon, lime, and orange juice and clam juice. Cook until the liquid is reduced by a half. Whisk in capers, thyme, cream and butter, and heat through over low heat. Drain the pasta and add to the sauté pan and mix thoroughly. Serve immediately with crusty bread. I like a good Chardonnay to go with it!
