Good morning y’all! Yesterday was a big day in the SLPS household. Lallie went off to school for her first day of pre-kindergarten! She was the class’ best cutter, line drawer and name writer. We’re so proud! Lallie has always been in a learning environment, Montessori since she was 18 months old. However, this pre-K classroom was slightly daunting…..it looked like, well, a classroom! They will be learning so much and it’s hard to believe that she will be reading words and maybe some small books by the end of the year! It’s a lot for a recently turned four-year old (and mommy and daddy) to digest!
Over the weekend, Husband and I attended a friend’s 60th birthday party. This family is very close to us, so I offered to make a couple appetizers for the party to assist with the planning. These are both Southern Living recipes and are absolutely SCRUMPTIOUS!!! In fact, Husband called the Mexican Shrimp Cocktail One of the top ten things he’s ever eaten! A big hit and definitely worth sharing! Enjoy!
MEXICAN SHRIMP COCKTAIL
- 2 pounds unpeeled, large fresh shrimp
- 6 cups water
- 2 to 3 tablespoons fresh lime juice
- 3 garlic cloves, pressed
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup ketchup
- 1/2 cup lime juice
- 1/4 cup minced sweet onion
- 1 tsp hot sauce (I used Louisiana hot sauce)
- 1/2 cup fresh chopped tomato
- 1/2 cup chopped fresh cilantro
Peel and devein shrimp. Bring 6 cups of water and next 4 ingredients to a boil in a large saucepan. Add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain shrimp RESERVING 1/2 cup liquid.
Stir together reserved liquid, ketchup and next 3 ingredients. Stir in shrimp, tomatoes and cilantro. Chill and serve with avocado slices, lime wedges and saltines, if desired. (We enjoyed on it’s own, maybe even as an actual dinner dish over risotto).
HOT SPINACH DIP
- 2 (10-oz) packages frozen chopped spinach, thawed and drained with ALL water removed
- 2 (8-oz) packages cream cheese
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup freshly grated Parmesan cheese
- 1 small onion, chopped
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 (10-oz) can diced tomatoes and green chilies, drained
- 2 tsps ground cumin
- 2 tsp chili powder
- 1 tsp garlic powder
Drain spinach, press between layers of paper towels to remove excess moisture. Combine all ingredients and mix well. Spoon mixture into a 2 – 1/2 quart baking dish and bake uncovered at 350 degrees for 30 minutes until barely browning around the edges.
Hope you enjoy!
Happy Tuesday Y’all!