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LifestyleColumnistsMarge Perry

3 Simple Valentine’s Day dinner recipes

Seared filet mignon steaks, shrimp, Hasselback new potatoes

Seared filet mignon steaks, shrimp, Hasselback new potatoes and roasted asparagus make a special, but simple, Valentine's Day dinner. Photo Credit: Marge Perry

STEAK AND SHRIMP DINNER

4 (1 1⁄2-inch) thick filet mignon steaks, each about 6 ounces

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1 tablespoon olive oil

16 large shrimp (about 1 pound), peeled

2 tablespoons coarsely chopped parsley

 

1. Season the steaks with the salt and pepper.

2. Heat the olive oil in a large nonstick skillet over medium high. Add the steaks and cook until the undersides are deeply browned, about 5 minutes. Turn and cook 1 minute before adding the shrimp to the pan around the steaks. Cook the shrimp 1 1⁄2 to 2 minutes, until cooked on the undersides; turn and cook until just cooked through, 1 to 2 more minutes. Transfer to a platter. Cook until the interior temperature of the steak is 130 degrees for medium rare, about 1 more minute (a total of about 5 minutes on the second side).

3. Just before serving, sprinkle the steaks with parsley. Makes 4 servings.

Nutritional analysis for each serving: 358 calories, 54 g protein, 0 carbohydrates, 0 fiber, 15 g fat, 5 g saturated fat, 479 mg sodium

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HASSELBACK NEW POTATOES

12 small red potatoes, scrubbed (about 1 pound)

2 tablespoons olive oil, divided

1⁄4 teaspoon salt

1⁄4 teaspoon smoked paprika

1⁄8 teaspoon black pepper

 

1. Preheat oven to 425 degrees. Coat a small, shallow baking sheet pan with cooking spray.

2. Cut slits across each potato, every 1⁄4-inch, that go nearly to — but not through — the bottom. Brush the potatoes with about half the oil. Combine the salt, paprika and black pepper; sprinkle about half the mixture over the potatoes. Place on the baking sheet pan and bake 20 minutes.

3. Remove the pan from the oven and gently nudge the layers slightly apart. Brush with the remaining oil and sprinkle with the remaining seasoning. Return to the oven and bake until the potatoes are crispy on the edges and tender all the way through, another 12 to 15 minutes. Makes 4 servings.

Nutritional analysis for each serving: 131 calories, 3 g protein, 22 g carbohydrates, 2 g fiber, 4 g fat, 1 g saturated fat, 159 mg sodium

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ROASTED ASPARAGUS

1 pound asparagus, trimmed

1 tablespoon olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

 

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Toss asparagus with olive oil; season with salt and pepper and place in a single layer on the baking sheet pan. Bake 10 to 12 minutes until bright green and crisp-tender. Makes 4 servings.

Nutritional analysis for each serving: 42 calories, 1 g protein, 2 g carbohydrates, 1 g fiber, 3 g fat, 1 g saturated fat, 147 mg sodium

TIP: Add the asparagus on the same sheet pan as the potatoes when you take them out of the oven after 20 minutes. Then the potatoes and asparagus will be ready at the same time.

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