Romantic Dinners: Stay In or Venture Out
Celebrate Valentine’s Day with your sweetie, whatever your style. For those who enjoy the atmosphere of a “Date Night”, venture out to The Co-op’s new farm to table restaurant, Third Street Cafe, as your destination for a romantic dinner. We offer seasonally inspired handmade pizzas, pasta, as well as a vast selection of craft cocktails, wine and beer. Don’t forget to save room for dessert – our Espresso Chocolate Torte makes an elegant finish to a special meal. There’s no reservation required! Seating is first-come, first-served.
For those who prefer a quiet, homemade dinner, our Meat Department has some tasty Surf ‘n’ Turf specials:
- Wild Gulf Prawns are on super sale – $9.99 per lb (regularly $18.99 per lb). Large and juicy, try serving these prawns boiled and simply seasoned alongside your steak, or read on for a Co+op recipe for Baked Coconut Shrimp with Tangelo Salsa. Serve these heart healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d’oeuvre.
- Sweetheart, a.k.a. Petite, Sirloin Steak is now for $6.99 per lb (regularly $8.99 per lb). Our Meat & Seafood Department Manager Galen, suggests the Sweetheart Sirloin as a tasty choice for pan-frying. It’s thin and tender, just try a quick marinade or our pre-mixed seasoning: Galen’s Classic Meat Rub. Learn more with this link on “How to Cook Great Steak” with Johnny Livesay.
Baked Coconut Shrimp with Tangelo Salsa
- 2 cups chopped peeled tangelos, such as Minneola, or tangerines
- 2/3 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 scallion, chopped
- 2 teaspoons minced fresh jalapeño pepper, or more to taste
- 1 teaspoon kosher salt, divided
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1 1/4 cups unsweetened shredded coconut
- 1 pound raw shrimp
Directions: Preheat oven to 450°F. Coat a large baking sheet with cooking spray. Meanwhile, combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeño and 1/4 teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining 3/4 teaspoon salt in a third dish. Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.