Romantic Dinner Ideas to Cook for Your Partner This Valentine’s Day

Tomato-braised shrimp with fennel, capers, and onions

The dish, from The Meatball Shop chef Daniel Holzman’s new app Project Foodie, is loaded with flavor. The added bonus? Fennel boosts the female libido working as a natural aphrodisiac for women.

Ingredients

2 tbs. capers, drained

1 cup whole peeled plum tomatoes

12 Kalamata olives, pitted

1 pinch chili flakes

6 tbs. olive oil

½ bunch fresh flat leaf parsley, roughly chopped

2 tsp. Kosher salt

1 bulb fennel

1 red onion, cut into ½-inch pieces

20 whole shrimp

Directions

1. Cut the fronds off fennel bulb and aside. Dice the bulb into ½-inch pieces. Add the onions and fennel bulb to a large skillet, along with pinch red pepper flakes, capers, olives, and 4 tbs. olive oil. Heat over medium and cook until the onions are soft and translucent about eight to ten minutes, stirring occasionally.
2. Pre-heat the broiler. While the vegetables cook, peel and devein shrimp, leaving the tail on. Arrange the shrimp on a baking sheet and sprinkle lightly with 1 tsp. salt. Broil, about two minutes per side, until cooked.
3. When the onions and fennel are tender, add 1 cup canned tomatoes, carefully crushing the tomatoes with your hands to break them up. Cook for two to three minutes. Add salt to taste.
4. Sprinkle the parsley over the vegetables. Arrange the shrimp in a circle over the top of the vegetables. Press halfway into the vegetable liquid.

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