Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.
This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.
Avocados have been a pretty big part of my culinary life up until now, but that’s probably because they’re pretty hard to avoid here in California. However, my experiences are usually closer to some nice fresh guacamole or some avocado toast–1-2: Marinated Stuffed Avocado was relatively new territory for me.
I suppose it’s not unheard of, it’s just not something I think to do. I may try it again, maybe with some different ingredients. Mushrooms are okay, but I much prefer them cooked rather than raw.
I recently attended a birthday party, and was tasked with making some of the dishes for the party (as is usually the case). Seeing as some of the guests were “old-school” about their dining preferences, I decided to use up some of the more “old-school” recipes. 1-8: Delicious Cocktail Snacks looks exactly like something a waiter would be carrying around at a fancy cocktail party in an old movie.
So retro. These were pretty easy to make, and actually held really well in the fridge before the party. I reheated them at the party and it worked great–just a thought if you need something for a party that you can make earlier, transport and/or reheat later.