Recipe: Make Shrimp, Rice Pilaf & Asparagus for Mom

My father worked in the restaurant and catering business all his life and always dreaded Mother’s Day, one of the busiest days for restaurants. This year, instead of fighting the crowds, how about treating the mothers in your life to a simple, home-cooked meal. You can prep the night before so you can have dinner on the table in no time.

But before dinner on Sunday, why not take a trip with your mom so you both can enjoy the beginning of warmer weather and sunny days. I always try to visit my favorite spots in May before the summer crowds pour in. Here are five that I would consider on Mother’s Day:

Grab coffees and croissants at Hampton Coffee and take a walk on the beach. 2. Visit a nursery like the spectacular Marders in Bridgehampton – buy mom a plant or just stroll through the nursery and enjoy the blooming flowers and plants. 3. Learn about unique animals by spending time at the Quogue Wildlife Sanctuary. 4. Take in a movie at the newly opened Sunset Theater in Westhampton. I enjoyed a tasty martini at the sleek bar upstairs and then sat in a relaxing theater chair and watched E.T., the Extraterrestrial. It’s great that the theater shows older classics as well as new releases.

Stop by a farm stand and pick up some fresh asparagus for dinner and maybe some fruit for dessert.

In my experience, moms just want to be with their loved ones so whatever you decide to do, if you spend the day with her, you can’t go wrong.

Timing is important when cooking as a professional caterer, but also important for home cooks. I suggest you prep the shrimp earlier in the day. When you’re ready to cook, start by preheating the oven for the asparagus and then get the rice pilaf started. While the rice is covered with no heat, put your asparagus in the oven. The shrimp cook fast so wait until the asparagus is almost done to start those. Happy Mother’s Day!

Shrimp, Rice Pilaf & Asparagus

Shrimp (2-4 people):

Ingredients:

1 pound shrimp, extra large (11/20 count), cleaned and deveined with tails 2 teaspoons smoked paprika
2 teaspoons granulated garlic
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil

Add spices and olives oil to a bowl and stir well. Add shrimp and toss until shrimp are well incorporated into spice mixture. Marinate for at least 20 minutes or cover and put in refrigerator until ready to use (up to 24 hours).

Heat olive oil in pan. Add shrimp. Cook for 2 minutes, flip and cook for 2 more minutes until shrimp are pink and opaque.

Rice Pilaf

Ingredients:

1 ½ cups basmati rice
1 medium shallot, diced
2 tablespoons olive oil, avocado oil or butter
3 cups broth (your choice)
1 cup frozen peas

Saute shallot in oil or butter on medium heat until fragrant. Add broth and rice and bring to boil. Lower heat, cover and simmer for 15 minutes. Add peas, cover and simmer for 5 more minutes. Shut heat off and let sit for 10 minutes covered. Fluff rice and serve.

Asparagus:

Ingredients:

1 bunch asparagus
2 tablespoons avocado oil or olive oil
Salt and pepper, to taste
Lemon zest, to taste
Parmesan cheese, grated, to taste

Preheat oven to 425°F. Toss asparagus in oil and lay on a cookie sheet. Sprinkle with salt and pepper. Roast for 12-15 minutes depending on the thickness and your preference. Garnish with lemon zest and cheese.

Colleen McGrath is owner, caterer, and private chef for Cuisine by Colleen, located at 30 Old Riverhead Road, Westhampton Beach. Visit cuisinebycolleen.com for more information.