Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Shrimp Pasta Salad and Mimosa

SHRIMP PASTA SALAD
Dressing Ingredients

• 1 ½ cups Mayo
• 1 tbsp. Dijon mustard
• ¼ tsp. Worcestershire sauce
• ½ tbsp Old Bay Seasoning or to taste
• 1 lemon juiced
• 1/3 cup fresh chopped parsley
• 2 tbsp. fresh dill-chopped

Salad Ingredients
• 1 package bowtie pasta-cook according to box
• 1 pound cooked-peeled and deveined shrimp-cut in half
• ¾ cup finely diced celery
• ½ cup finely diced red bell pepper
• Salt and pepper to taste

PREPARATION
• Whisk all the ingredients for the dressing together until combined. Toss the shrimp, celery and peppers with pasta and coat thoroughly. Chill 2-3 hours. Serve with crackers or bagel chips.

MIMOSA
Ingredients

• 2 1/2 oz (1 part) Champagne
• 2 1/2 oz (1 part) Orange juice

PREPARATION
• Ensure both ingredients are well chilled, then mix into the glass. Serve cold.
Served: Stirred, not shaken
Standard garnish: Cherries, Grenadine, Strawberries
Drinkware: Champagne flute

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