April 25, 2012

Pashmina's and Pearls

When shopping in Kennebunkport, be sure to put
 "The Best of Everything"
 on your to-do list!

Miss Judy and I most likely spent two hours in this divine little shop in the village of Kennebunkport. They carry everything from jewelry, to sunglasses, wine glasses, purses, pashminas and home decor. We loaded up on fashion jewelry in every color of the rainbow, $5.00 fashion sunglasses, and $10 pashminas!

I fell in love with this colorful gal....she was suspended from the ceiling, draped in vibrant jewel tone beads and seaglass colored feather boas! I wish I had the imagination to create something so fun!

These colorful crabs were ginormous and would be a beautiful addition to a beach house!

Now how fabulous is she? Love her rich girl red lips....a girl after my own heart!

Soft Pastel Boats which I thought would be perfect for a little boy's nursery!

This was one of my purchases...I loved the colorful stones and beads..
Perfect for the beach and a little sundress....$12.00...Love, Love, Love!

After a full day of shopping in the village, Estelle's had prepared a simply delicious shrimp dish. It was the perfect ending to a day spent with sister girl....lunch, shopping and snapping pictures of the neighborhoods! What a great memory we have of this day!

Shrimp and Asparagus Risotto
8 cups chicken broth
2 Tbsp extra virgin olive oil
2 cups Arborio rice
1/2 cup dry white wine
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 ½ lbs large shrimp, shelled and deveined
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste
1 cup chopped tomatoes
Fresh Italian parsley, chopped
1/2 cup yellow onion, diced

SIMMER chicken broth in a large pot on low heat until needed. HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ½ cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking. ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over). Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.

It was a fun day in October...Kennebunkport...forever in my heart!

1 comment:

  1. You were so lucky to call Maine home for a while, so many great places to visit and unique gifts! I love that fish...


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