|Rob & Sarah at the Public Garden in Boston|
We were blessed to have our son, Rob, and his lovely girlfriend, Sarah, home for Labor Day weekend. It was such a treat to have them home! In addition to living 1200 miles away, their lives are super busy. Rob is currently in army training and is working on a second master's degree. Sarah is in her last year of nursing school in Nashville.We had a wonderful visit with them The last night they were here, they decided to cook us dinner. They went shopping for the ingredients, then came home and got to work. The house smelled terrific!
What a feast we had--lobster bisque, bang bang shrimp, stuffed mushrooms...
After supper, we played several rounds of Catch Phrase, then had a yummy dessert Rob & Sarah whipped up. I believe it was called chocolate chip cookie dough smash. It was baked in a cast iron skillet in the oven. While it was still warm, they added scoops of vanilla ice cream and chocolate syrup on top. Everyone sat around the table eating it with spoons. It tasted heavenly!
This morning, I looked around for the recipe for the bang bang shrimp online, as I didn't want to bother them for it on their first day back at school. This recipe I found looks about right:
|Bang Bang Shrimp|
- 1/2 cup mayonnaise (You can substitute plain yogurt.)
- 1/4 cup Thai Sweet Chili Sauce
- 3 drops Tabasco or Red Hot sauce
- 1 pound shelled and de-veined shrimp
- white corn meal
- olive oil for frying
- romaine lettuce
Mix mayonnaise (or plain yogurt) with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in corn meal. In a large skillet, fry the shrimp in olive oil until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve on top of a bed of romaine lettuce.