Last night TJ cooked a meal for his grandparents. He cooked this meal as his Christmas present to them so it arrived a bit late. But nevertheless, everyone still enjoyed the meal and it gave Ron and Donna and my mother a chance to come over and socialize with us.
For the meal, TJ cooked an appetizer of artichoke and parmesan crostini. It was very tasty – and very easy for him to make. Just chop up some marinated artichokes with some parmesan and parsley. Toast some slices of a baguette and top with the artichoke mixture. Delicious.
The main meal was a recipe that was chosen from the April 2014 Cooking Light. It was called Pasta with Shrimp and Tomato-Caper Sauce. Very tasty. TJ made a salad to go with the pasta. He made a sesame-honey vinaigrette to go on the salad and it was really tasty.
To make the pasta dish, here is what he did…
First, cook pasta according to package directions, omitting salt and fat; drain.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add 1-2 lbs of peeled and deveined shrimp to the pan and cook for 3 minutes or until done. Remove the shrimp from pan.
Wipe out pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil and swirl to coat. Add 1 chopped zucchini and 1 chopped onion to the hot pan. Sauté for 3 minutes. Add 3 minced garlic cloves and sauté another 30 seconds. Add 1/4 teaspoon of salt, 1/4 teaspoon of red pepper – if desired, and 1 28-ounce can of whole plum tomatoes (rinsed and drained). Lightly mash the tomatoes with a potato masher. Reduce heat to medium, and simmer for 8 minutes. Stir in 1/2 cup of chicken broth and return to a simmer. Stir in the pasta, shrimp, and 1-2 tablespoons of capers. Toss to coat. Remove pan from heat and top with chopped fresh basil. Serve immediately. This was absolutely delicious!
For dessert, TJ bought ice cream, sprinkles and maraschino cherries. Everyone got to make their own sundaes! It was a great way to end a most wonderful meal!