Chesapeake Bay Curried Shrimp Dip

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Chesapeake Bay Curried Shrimp Dip

Ingredients:

8 ounces cream cheese, softened

1/2 cup sour cream

2 green onions, finely chopped

2 teaspoons curry powder

1/2 teaspoon cayenne pepper

8 ounces cooked, peeled shrimp

4 ounces shaved or slivered almonds


Directions:

Heat oven to 375 degrees F. In a medium bowl, beat cream cheese until softened. Add sour cream, green onions, curry powder and cayenne and beat until blended.

Chop the shrimp into small pieces and stir into dip.

Spoon into gratin dish or baking pan and sprinkle with almonds. Bake 15 minutes until top is golden and mixture is hot. Serve with crackers, pita points or vegetables.

Makes about 3 cups.

Artichoke & Shrimp Pasta Salad

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Artichoke & Shrimp Pasta Salad

Ingredients:

1/2 pound medium shells or farfalle pasta

1 (9 ounce) package frozen artichoke hearts

1 pound frozen shrimp

1/4 teaspoon dry oregano

1 garlic clove, peeled an finely chopped

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

Directions:

Bring water to a boil. Cook shrimp following instructions on package. Drain well on paper towels.

Defrost and steam artichoke hearts. Drain well and place on paper towels. Cook pasta al  dente. Rinse with cold water.

Drain very well. Place in large serving bowl and drizzle with a little olive oil and toss. Prepare the garlic and the oregano or use parsley, if you prefer, while the pasta cooks.

Add remaining olive oil, vinegar, garlic, oregano salt and lots of black pepper. Mix well, cover with plastic wrap or place in a sealed container and refrigerate for a couple of hours or for a day.

When ready to serve, place in a serving bowl, toss well. Check for seasoning, adding salt or pepper if need be and garnish with a few leaves of oregano or parsley.

Serves 4