Bob Levey: The Golden Era at The Washington Post.
Author Talk with Former Washington Post columnist Bob Levey
Monday, December 4th at 1pm. Click HERE and RSVP Now!
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Bob Levey: The Golden Era at The Washington Post.
Author Talk with Former Washington Post columnist Bob Levey
Monday, December 4th at 1pm. Click HERE and RSVP Now!
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