When I was in the hospital with my first baby it was Shark Week. For years, we knew the start of school was right around the corner when Shark Week was upon us. For the past couple of years though, Shark Week on Discovery Channel has been in June. I wish they would’ve kept it the same time as always. Last year, I was planning all kinds of festivities to go along with the week. Then I realized I had already missed it. I was so disappointed! Since I know it starts this Sunday, I can use the plans I had last year.
Some cute ideas can be found at Community Table.
There are free printables at Pretty Providence
Teachers Pay Teachers has a great little bundle all about sharks.
I bought a few things from Amazon. I got some shark plates, cups, and toys.
I know they sell shark fruit snacks at Kroger so I’ll be getting some of them.
On Monday, we will have a seafood dinner in honor of Shark week. I got the recipe from The Fresh Market. We’ve had it once before, and it is so good!
Baked Blue Cheese and Lime Shrimp
2 lbs. 21-25 ct peeled & deveined shrimp
juice of 2 limes
1 stick unsalted butter
1/4 c. heavy cream
1 (8 oz.) pkg. cream cheese
2 oz. blue cheese, crumbled
1/2 tbsp. hot sauce
1 (14 oz.) box brown rice
– paprika, to taste
fresh parsley, to taste
Preheat oven to 350º. Place shrimp in a single layer in a 9×13-inch baking dish; drizzle lime juice evenly over shrimp and set aside.
In a 4-quart pot over high heat, melt butter; add cream and bring to a boil. Add cream cheese, blue cheese and hot sauce, whisking until smooth. Pour cheese mixture over shrimp and bake for 20 minutes in preheated oven.
Meanwhile, cook rice according to directions on package; set aside and keep warm.
Serve shrimp and cheese sauce over cooked rice; garnish with paprika and parsley.
I’d love to hear if anybody out there plans on doing anything fun for Shark Week.