Surf’s Up at Dinnertime! (June 9 – June 15)

When the children are out of school, it is fun to have them help with dinner. Try a Salad Seascape for a delightful evening of entertainment! Each plate-scape becomes an edible artistic palette. Freshly made quinoa becomes the beachfront. Add a touch of blue food coloring to blue cheese dressing for the water’s edge to back into the quinoa beach front. Then, with seashell shaped candy molds, push freshly made shrimp dip into the seashell shapes. Create 2 to 3 different shrimp dip seashell shapes per person to set onto the plates, on top of the “blue cheese water’s edge.” Cover tightly and keep refrigerated until serving. For the Shrimp Dip mix: 6 peeled and boiled shrimp per person, a fresh squeeze of lemon juice, about 2 tablespoons of sour cream per person, about 1 teaspoon of mayonnaise per person, freshly chopped dill, and salt to taste. Mince slightly in the food processer. You don’t want puree, just minced shrimp. This will press nicely into the seashell molds. I like to lightly spray the molds with non-stick food spray prior to filling the shapes so that the mixture comes out clean. Serve the dish with crackers. Surf’s up for this dining fun! © Kelly McBride Loft

This entry was posted in Event Planning. Bookmark the permalink.