What’s Happening Today – May 21, 2018
Today on DelmarvaLife:
It’s pretty much common knowledge that the color associated with breast cancer awareness is pink. There’s a group on Delmarva that is using the color pink and turning it into a fun way to raise awareness and funds to fight breast cancer. They’re having a flamingo tea party! Sarah Lopatofsky and Nicole Nieberding, cadets with Girl Scout Troop 581, stop by the studio to have a tea party with Jimmy and tell us all about the upcoming event. The Pink Flamingo Tea Party at Poplar Hill Mansion in Salisbury, Md. is on May 26 at Noon.
We’re learning about an incredible effort to empower women in Afghanistan in an unconventional way by starting the first female mountain climbing team in that country. Brenda Stewart of Milford, Del. is one of many who is leading the charge. She stops by the studio to tell us all about “Ascend: Leadership Through Athletics.” The majority of Ascend’s funding comes from small, individual donations and special events, and a small amount from private foundation grants. They are holding a fundraiser on June 4 at Lefty’s Alley and Eats in Lewes, Del. There will screening of the HBO Vice Impact film about Ascend’s very first expedition expedition where 12 brave Afghan girls attempted to climb a previously unclimbed peak in Panjshir province. Following the screening will be a live Q&A.
There are so many businesses here on Delmarva that when you hear their name, you know exactly what they’re all about. One of those names in Choptank Transport. But what makes Choptank stand out are the faces behind the name. DelmarvaLife’s Sydney Whitfield visited the business to learn about what went into building such a hard-working team.
Chef Deborah Lee Walker joins us in the Kirby and Holloway Kitchen to make a classic shrimp dip with an Eastern Shore twist.
Shrimp Dip, Eastern Shore Style
- 1 1/2 pounds shrimp, shells and tails removed, and deveined
- 4 tablespoons unsalted butter
- 1/2 cup combined red, orange, and yellow bell peppers, stems removed, seeded, and chopped
- 3 spring onions, (white and green sections), chopped
- 1 1/2 stalks celery, chopped
- 2 teaspoons minced garlic from a jar
- 1 (8-ounce) container whipped cream cheese
- 1 (5.2-ounce) container Boursin Garlic and Fine Herbs (cheese)
- 1/2 cup good quality mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 to 2 teaspoons Old Bay seasoning
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/3 cup shredded Pepper Jack cheese
- 1 cup shredded mozzarella
- 1 cup shredded 5 Cheese Italian Blend (Food Lion)
- kosher salt to taste
- fresh herbs as a garnish
1. Preheat oven to 375 degrees and lightly grease an 8-inch square baking dish.
2. In a large nonstick pan, saute shrimp in 2 tablespoons butter over medium-high heat just until the opaque color turns white. Remove immediately and place on a cooling rack underlined with paper towels, this will allow the shrimp to cool faster. When cooled, chop coarsely and set aside.
3. Reduce heat to medium-low, add the remaining 2 tablespoons butter, and saute peppers,onions, celery, and garlic for 5 minutes. Drain if there is any excess butter and set aside.
4. In a large bowl, using a hand-held mixer, blend cream cheese, Boursin cheese, mayonnaise, lemon juice, and Worcestershire Sauce.
5. Add shrimp, vegetable mixture, seasonings and cheese to the large bowl. Using a large spoon, combine all the ingredients thoroughly.
6. Transfer dip to prepared baking dish and bake 20 to 25 minutes. The dip should be bubbly when it is removed from the oven.
7. Garnish with fresh herbs and serve immediately with favorite crackers
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