Great Appetizer and Dessert

Seaside Shrimp

2 lb. peeled, large shrimp and leave the tail on
( 31/40 count)
1 cup bottled Caesar dressing  ( I used Paul Newmans)
1/4 cup chopped fresh parsley
1/4 cup fresh lime juice
2 cloves garlic, pressed
1 tsp. freshly ground pepper

Preheat oven to 375. Place all ingredients in a 13 x 9-inch baking dish, tossing to coat. Bake 18 minutes or just until shrimp turn pink, stirring after 9 minutes.
Serve with crusty French bread and salad and it can be dinner.

This was so easy and it was so so good.

I also tried out a new dessert.

Molten Chocolate Cakes

12 ounces semisweet chocolate, chopped, divided
2 tablespoons heavy cream
1/2 cup butter, cubed, plus 2 tablespoons for ramekins
4 eggs
4 egg yolks
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon almond extract

To make the ganach, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In a large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. ( this took a few minutes) Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
Put 1 into the center of each ramekin and press down slightly to cover with the batter.
(Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with fresh raspberries.

Make sure to butter the ramekins real good so they come out easily. I cut the recipe in half and just made four. It was alot of work, but well worth it.

Just a typical Saturday night at the Smith's. Ha Ha!