Baby Shower Seafood Menu

Shrimp Stack

Ingredients:
12 large shrimp, cooked and cut in half
2 avocados, chopped in chunks
2 large tomatoes, chopped
1 mango, chopped in chunks
4 scallions, thinly sliced
1 bunch of cilantro, remove stems
2 Tablespoons fresh lemon juice
Salt and Pepper to taste
Sliced and peeled kiwi
8 plastic cups

Directions:
Combine all ingredients. Toss to mix well. Pack the mixture evenly into the plastic cups and chill in the refrigerator. Invert onto servings plates and garnish with kiwi slices.

Bacon Wrapped Scallops

Ingredients:
28-30 small scallops
15 strips of bacon
Spinach leaves
Lemon
Toothpicks

Directions:
Cut bacon strips in half. Slightly cook bacon in skillet, just until they can still be manipulated when cool. Wrap each scallop in a bacon strip and push a toothpick through each to hold the bacon in place. Place scallops on a cookie sheet then broil for about a minute. Check the scallops constantly after this. When the bacon is done, pull them out.

Line the serving bowl or plate with spinach leaves. Fill the plate with scallops and top with lemon slices.

Crab Dip

Ingredients:
2 – 8 oz. packages cream cheese
2 jars Old English cheese spread (Kraft’s)
2 bunches green onions (chopped)
2 cans crab (tuna size cans)

Directions:
Heat cheese in microwave to soften. Blend all ingredients together. Heat in microwave until bubbly. Serve with corn chips.


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