Mississippi – June 28, 2019

JULY | AUGUST 2019 75

SHRIMP PASTA SALAD

5 cups water

½ teaspoon salt

1 lemon, cut into 4 pieces

1½ pounds fresh medium shrimp, unpeeled

1 (12-ounce) package rainbow twirl pasta

1 cup thinly sliced celery

1 green bell pepper, diced

1 red bell pepper, chopped

2 green onions, finely chopped

2 tablespoons medium pitted black olives, sliced

1 cup Italian dressing

For garnish: lettuce

In a saucepan over medium heat, bring

water, salt, and lemon pieces to a boil. Add

shrimp and cook for 3 to 5 minutes. Drain

and rinse shrimp in cold water. Chill. Peel and

devein shrimp; set aside. Cook rainbow pas-

ta al dente according to package directions.

Drain, rinse, and place in a large bowl. Gently

blend in celery, bell peppers, green onions,

and olives. Stir in dressing. Stir in shrimp. Chill

for several hours or overnight. Serve on a

bed of lettuce or inside hollowed out bell

pepper bowls.

Yield: 10-12 servings

Lena Causey, Madison

Menu

Asparagus with Creamy Dijon Sauce

Mini Caprese Salad

Shrimp Pasta Salad

Fresh Fruit Salad

Sour Cream Biscuits

Raspberry Mille Feuille

ASPARAGUS WITH CREAMY
DIJON SAUCE
1 pound fresh asparagus, ends trimmed
1 teaspoon salt

CREAMY DIJON SAUCE:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon red pepper
1 teaspoon lemon zest

In a saucepan, bring water and salt to a boil.
Add asparagus, cover, and cook for 3 to 4
minutes. Remove to ice water; set aside.
For sauce, in a bowl, stir together mayon-
naise, mustard, lemon juice, and red pepper.
Drizzle over cool asparagus and sprinkle with
zest.
Yield: 6 servings

MINI CAPRESE SALAD
Grape tomatoes
Mozzarella cheese balls
Fresh basil leaves
Balsamic vinaigrette

Layer grape tomatoes, mozzarella cheese
balls, and fresh basil leaves on skewers. Place
on a bed of greens, and drizzle with balsamic
vinaigrette.

FRESH FRUIT SALAD

¼ cup sugar

2 tablespoons lemon juice

Fresh green grapes, pineapple chunks, blueberries,

and strawberries

In a bowl, stir together sugar and lemon

juice. Drizzle over fresh fruit.

SOUR CREAM BISCUITS

1 stick salted butter, melted

1 tablespoon buttermilk

1 cup sour cream

2 cups biscuit mix

Preheat oven to 425 degrees. In a bowl,

stir ingredients until combined. Spoon into

greased miniature muffin cups, and bake for

12 to 15 minutes.

Yield: 3 dozen