Recipe(tried): Update on Last Week's Saturday Party

UPDATE ON LAST WEEKS SATURDAY PARTY

Sometimes, I mention places in Puerto Rico, and I think that everybody has already visited the island. Isla Verde is a wonderful beach, a strip of big hotels and condominiums near San Juan and near our airport. All the big hotels are distributed between Isla Verde, the Condado area and the Dorado Area. Of course, we also have resorts like the Conquistador and the Palmas del Mar Resort. We also have the jewel of the Copa Marina Hotel in the south and the Horned Dorset Hotel in Rinc n, and many others.

On Saturday morning, very early, we met at Isla Verde, at the Playa Dorada Complex. Our host had prepared Mimosas, and a few trays of assorted cheeses and fruits. We prepared the appetizers mentioned in the Menu and left for the beach. The sun was delightful, and we stay at the beach until approximately 11:00 AM. Then we returned and begin drinking champagne or wine with the already prepared appetizers. I begin cooking with the assistance of my friends and we moved alternating from the kitchen to the balcony, sharing food and discussing national politics, the republican convention and the growing interest of Hispanics in the presidential election.

The food was served exactly at 3:00 PM, and we thoroughly enjoyed its preparation and after dinner period. At 6:00 PM we went to the pool and believe me it was a delight, because the sun was already disappearing. We were really tired so we called an end to a wonderful day at approximately 8:00 PM. Sunday was a resting day, dedicated to recover from the effects of Saturday’s Party. For Sunday, a very simple Menu!

GREEN BEAN and MUSHROOM SALAD
6 servings

3 cups cooked green beans
1/4 lb thinly sliced fresh mushrooms
1 cup thinly sliced celery
3 tb olive oil
2 tb lemon juice
3 tb chopped fresh parsley
1 tsp seasoned salt

Combine green beans, mushrooms and celery in a bowl. Combine oil and lemon juice in a small bowl or measuring cup; mix well. Pour over vegetables. Sprinkle with parsley and seasoned salt. Toss well. Refrigerate 1 hour. Garnish with salad greens.

SHRIMP CANTONESE
Serves 6

1 lb. peeled, deveined raw shrimps, halved lengthwise
2 tb olive oil
2 cups diagonally sliced celery
2 cups sliced onions
1 quart fresh spinach leaves
1 can Chinese Vegetables
pinch ground pepper
1/4 cup soy sauce
1 1/4 cups chicken broth
2 tb cornstarch

Saut shrimp in the oil until pink. Add celery and onions. Cook stirring 2 minutes. Add spinach and Chinese vegetables, which had previously being drained and rinsed. Cover and cook 1 minute. Blend pepper, soy sauce, chicken, broth and cornstarch. Stir into shrimp-vegetable mixture. Cook stirring, until sauce is clear and thickened, about 2 minutes. Serve over white rice.