Thursday, July 1, 2010

A Couple's Fiesta! Baby Shower

So there are a lot of babies being born around me these days. It is amazing how it seems to come in waves of friends and family expecting at the same time. Seems like I go for years without knowing someone close to me awaiting motherhood and then all of a sudden there's a veritable nursery within my reach.

With basically grown daughters (ages 18 and 21), I do miss the baby days from time to time. Thankfully I have numerous younger siblings who have blessed me with many nieces and nephews over the past years. Thus, whenever the "baby bug" hit there was one around to love on for a few hours. But if you know anything about me, it's that I LOVE to throw a party and I'm always looking for an excuse to celebrate something so that we can have people over and I can cook up a storm and feed a crowd! Thus, when some younger friends at church were expecting their firstborn this spring, it was a no-brainer that we would have a baby shower. So, we invited couples (instead of that traditional ladies only thing) and had quite the party. There was lots of grown-up food and fun before the baby arrived to totally change their lives. I hope you enjoy the labor of love out of my kitchen. (Oh, and I even made that adorable diaper cake--so easy and looks so awesome for a centerpiece!)

Margarita Shrimp with Fruit Salsa:
(adapted from recipe originally appearing in The Dallas Morning News)
4 pounds frozen, cooked, peeled, tail-on shrimp (16-20 to the pound is right size)
1 bottle (1.75 liter) margarita mix, plus tequila and Triple sec to prepare as per bottle instructions
Margarita or coarse salt
Cilantro leaves and lime wedges for garnish

Thaw shrimp in cool water or for about a day in refrigerator.
Prepare margarita per instructions on mix bottle.
Cover shrimp with prepared margaritas and return to refrigerator to marinate for about 2 hours.
Salt oversized margarita glass by dipping in water and then into salt.
Fill glass with chipped ice and place small glass bowl of fruit salsa in center.
Drain shrimp and place around the salsa, atop ice and hanging off rim of glass.
Garnish as desired with limes and cilantro leaves.
Fruit Salsa: (best salsa I've ever had, by the way!)
1 cup finely diced strawberries
1 cup finely diced kiwi
1 cup finely diced papaya
1 cup finely diced mango
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
2-3 tablespoons chopped cilantro
1/2 cup Triple Sec
Mix all together and refrigerate until serving time
Black Bean & Corn Appetizers
2/3 cup favorite chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed & drained
2 boxes Pepperidge Farms Puff Pastry Shells

Mix all ingredients (except shells) and spoon into thawed shells.
Garnish with cilantro sprigs if desired.

5 comments:

  1. hi.. just dropping by here... have a nice day! http://kantahanan.blogspot.com/

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  2. I love the picture at the top of your site! Is that your kitchen?

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  4. This comment has been removed by a blog administrator.

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  5. It looks delicious!I hope you won't mind,I'd love to guide Foodista readers to this post.Just add the shrimp widget to the end of this post and it's all set, Thanks!

    ReplyDelete