Hello everyone,
Waiters are forgetting to bring food and rushing you through your dinner (please take your time but here is the receipt), kids spilling their drinks all over appetizer platter, your wife’s new dress stained with ketchup sauce and at the end of the dinner everyone is so grateful to finally leave, and not grateful for the quality time spent together. It is Mother’s Day, man!
If you did not get your reservation for a usual take-my-mom-out -dinner yet, or if your wife mentioned that she would not survive another disastrous Mother’s Day dining this post is for you, man.
I know, I know. You have already booked a fancy restaurant in advance and actually, have to use your connections to get that table in that very special restaurant. Let us be honest. What are the chances of having the described above stressful, I meant, of course, happy Mother’s Day brunch? Are you having second thoughts now? Follow my lead and you are actually going to enjoy Mother’s Day.
How about you change the routine, invite your Mother and Mother-in-law over for brunch in the backyard as the weather is so calm and the spring beauty is overwhelming. You might ask your Dad and Father-in-law to help with the table set up and let your wife enjoy her day and take all her time to do a stunning makeup, wave her hair the way she wants and just enjoy her day accepting your love and care.
Brunch Menu
Offer these healthy dishes as the appetizers: Lavender cured salmon on avocado toast and Beetroot salad with prunes and walnuts (Invest your 10 min time to make them a day in advance and you will thank me later) to ladies with the glass of white wine upon arrival and you will have your 20 min to fix this marvelous Wife-approved Sicilian Shrimp Po Boy entrée.
Sicilian Shrimp Po Boy is a signature dish of Lenten Sous-chef, my husband. Believe me, it is not easy to satisfy my gourmet cravings but Sicilian Shrimp Po boy hits the spot every time I want to take a break away from the kitchen stove or enjoy some romantic dinner cooked for me with love and care. Simple yet opulent flavor combination reminds me of Louisiana Creole Style flavors. Saltines and strong flavoring of shrimps are balanced with juiciness and sweetness of cherry tomatoes, capers add that so much needed twist and romaine salad leaves extinguish that spice fire. So much going on within one bite. Those who visited Louisiana understand what I am talking about, those who have not been there might consider visiting after trying this meal.
Your wife and mother are going to love it, I promise!
To conclude. Did you know that according to women survey an image of a man helping around the house or cooking dinner is among the top sexy images? FYI. Do not kill yourself in a gym to get that bodybuilder muscle shape to attract her attention. Put an apron on, cook dinner for her, and see what happens.
If you are the man whose sweetheart is not a mother yet, celebrate it anyway. You will be rewarded no doubt.
Ingredients
- 2 lbs raw shrimp (shelled, deveined)
- 1/4 cup olive oil (extra virgin)
- 4 pieces anchovies canned (fillets)
- 1/2 tsp red pepper flakes
- 4 cloves garlic (thinly sliced)
- 1/2 cup dry vermouth
- 2 pints cherry tomatoes
- 2 tbsp capers (drained and chopped)
- 2 tbsp vegetarian butter
- 1/2 lemon (juiced)
- 1/4 cup flat-leaf parsley
- 4 pieces ciabatta rolls (or any sub-style bread rolls)
- 2 bunches romaine lettuce (shredded for dressing)
- salt and pepper (to taste)
Instructions
The Sicilian sauce
- To ensure that the sauce comes out just right, we strongly recommend laying out all of your ingredients before you start to ensure that you have everything ready at the right time. You will need one skillet or pan with a tight-fitting lid for the sauce and a frying pan for shrimps.
- Now let’s prepare your ingredients for cooking. This includes: 1. thaw and dry shrimp; 2. set aside anchovies fillets; 3. peel and thinly slice garlic cloves; 4. chop parsley; 5. shred romaine lettuce; 6. wash cherry tomatoes; 7. drain and chop capers.
- We are ready to cook. In a skillet or a pan with a tight-fitting lid, heat 3 tbsp of olive oil over medium heat. Stir in anchovies fillets so that they melt within the oil.
- Stir in sliced garlic and red pepper flakes for 2-3 minutes.
- Stir in 1/4 cup of dry vermouth, add cherry tomatoes and chopped capers.
- Cover the pan with a tight lid, increase the heat to medium-high and cook, shaking occasionally until tomatoes burst (about 15 minutes). You can also help the bursting with a wooden spoon. Then remove from the pan from the heat.
The Shrimp
- While the sauce is simmering down, heat the remaining 2 tbsp of olive oil in a separate frying pan over medium heat. Add shrimp and season with salt and black pepper to taste. Cook for about 3 to 5 minutes, turning them until they are firm and opaque.
- Pour in the remaining 1/4 cup of dry vermouth to deglaze the pan.
- Add vegetarian butter to melt, stir in lemon juice and the parsley
- Toast bread buns. Pile shredded lettuce into warm buns, load it with shrimp and lots of sauce.
