Grocery List
for
Love Me T
ender
Appetizer: Shrimp Cocktail
- Water
- 1 tsp salt
- 12 large de-veined shrimp
- ½ cup ketchup
- 2 tsp horseradish
- Juice ½ lemon
- 3 - 5 dashes hot sauce
- leaves of green lettuce
2
or mixed greens
- Slices from ½ lemon
Fill 2-qt pot ¾ full of water and set over high heat. Bring water to a boil and
add salt. Place shrimp into boiling water for 2 to 3 minutes, or until pink.
Remove shrimp from boiling water and place in bowl of cold water and ice.
Another option is to buy shrimp already cooked and cold. But you do need
to make the cocktail sauce. In a small mixing bowl, add ketchup, horseradish,
lemon juice, and hot sauce, and stir until well blended. Layer lettuce on small
plate then place a slice or 2 of lemon on lettuce and arrange 6 shrimp around
the edge of plate. Place a scoop of cocktail sauce in center of plate and serve.
Salad: Mixed Greens and Tomatoes
- 1 bag baby mixed greens
- 1 large tomato
- Salt, pepper
- Garlic powder
- Olive oil
- Red wine vinegar
- ¼ cup Gorgonzola cheese
Empty mixed greens into salad bowl, cut tomato into small wedges, season with
salt, pepper, garlic powder, olive oil, vinegar. Mix and taste. Add more flavor as
needed. Place on serving dishes and sprinkle gorgonzola cheese on top.
Entrée: Beef Tenderloin Steaks / Filet Mignon with Mushrooms in Red Wine
- 1 lb Filet Mignon steaks
- Olive oil
- Salt
- 1 clove chopped garlic
- 1 small shallot minced
- 10 sliced mushrooms
- 2 tbsp butter
- 1/4 cup red wine
Turn on grill to high or turn on broiler. Grills are better for steaks. Place steaks
on plate, drizzle with olive oil, season with salt and set aside. Place small 10”
non-stick sauté pan over medium high heat, add 2 tbsp olive oil, then add
garlic, shallots, and mushrooms. Stir until mushrooms are cooked about 5
minutes. Add butter and red wine, let wine reduce for a few minutes then cover
and turn off heat. Prep potatoes and