Have you every said, “I sure love you,” to your teenager only to be left verbally sliced and diced due to some hormonal language translation misconnection that screamed in glaring neon pulsating lights, “Insult. . . Insult. . . Insult. . . How dare you talk to me like that,” or a telepathic, silent, “Sure, whatever.”
Well, if their love language at the moment is not words, or an I-love-you-bag” of Sour Jelly Bellys, or a freshley laundered stacked pile of laundry peeking prettily out of their drawers, or a quality time moment sitting on the sidelines of a game shouting, “Shake it and Bake it, Baby” when they score or maybe just someone who spends all their time chauffeuring them to their dreams, or a nice arm pat that releases happy phenomes(I read that in an article years ago) or a sneak-up-on-you hug because that is the only way to get one in,
Then just maybe you need my secret recipe that will bring s sparkle to those teenage eyes, a flash of that smile that makes the sun shine in that mom-corner of your world. SSSShhhhh. . . . I might share my great grandmother’s secret corn fritter recipe that would have my grandmother smacking me down with a spatula or my secret Chocolate Truffles that my brother fusssed at me for sharing with you, but this secret recipe. . . well, let’s just say it is between you and me and. . .Giada.
Some people search for the Fountain of Youth – Not me- I just search for any way to break into my sons’ hearts – And this recipe is the Nuclear Weapon for teenage heart break-through : Giada’s Nonna Luna’s Shrimp and Rice
- “1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben’s
- 3 1/2 cups chicken stock
- 2 teaspoons kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and deveined (not steamed)
- 1/2 cup lemon juice (about 2 lemons)
- 1 tablespoon hot sauce (at least)
- 1 cup whipping cream
- Freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.”
A scraped clean plate and a, “May I have some more, please,” all scream, “I love you, Mom.” Sigh! All moms need their secret weapons.