Life is a lot like jazz… it’s best when you improvise. – George Gershwin
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Had cousins here from Colorado last week and we had fun attending the Twin Cities Jazz Festival in Mears Park on the night of the summer solstice. Our parents were twins!
RECIPE OF THE WEEK
This week’s recipe is based on a recipe from The Spruce Eats. It makes a great side dish… I found it perfect for a simple lunch.
SHRIMP-RICE SALAD with peas
- 1 1/2 cups raw rice, cooked
- 1 pound frozen, cooked shrimp with tails removed
- 3 stalks celery, diced
- 3 green onions, thinly sliced
- 1/2 large red pepper, finely chopped
- 10 ounce package frozen peas, thawed but not cooked
- 3/4 teaspoon salt
- 1/4 heaping teaspoon black pepper
- 1/2 teaspoon Beau Monde seasoning (or celery seed)
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle juice
Cook rice, let cool. In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Add cooled rice.
Mix together mayonnaise, salt, pepper, Beau Monde or celery seed, and dill pickle juice. Add to rice mixture and gently mix together. Chill and serve.
