Recipes for a summer seafood shindig flavor the season with a delicious reason for a boiled, steamed, grilled, baked, or fried seafood spread.
Editable Seafood Boil Party Invitation
shindig
/ˈSHinˌdiɡ/
INFORMAL
a large, lively party, especially one celebrating something.
Summer is reason enough to throw a lively celebration large or small with seasonal seafood including lobsters, blue crabs, shrimp, clams, Mahi-mahi, cod and catfish fillets.
Round Placemats 6 Piece in Coffee
Versatility answers the call of keep it summer simple.
2pk Natural Placemats – Threshold™
Keep the ambiance casual, the settings simple yet elegant, and the guests guessing what decorating and entertaining surprise you’ll pull out of your beach bag of tricks.
Woven Metallic Lace Crossweave With A Sunburst Metallic Lace Pattern
Round Placemats 6 Piece in Gray
Handmade Wood Goldfish Sculpture
Light Lantern Fish Shaped Handmade Wood Ceiling Pendant Lamp
Wood Grain 12″ Round Charger Plate
Grey Marble Stoneware Round Dinner Plate
Marinated Seafood Salad
Ingredients
2 cups white wine
1½ tablespoons black peppercorns
3 garlic cloves
2 bay leaves
3 quarts water
1 lemon, juiced
2 pounds octopus (will shrink by ½ when cooked)
1 pound medium shrimp, peeled and de-veined
1 pound calamari, cleaned and cut into rings
1 pound lump crabmeat
½ cup julienned carrots
½ cup julienned onions
½ cup julienned celery
½ cup extra-virgin olive oil
½ cup chopped garlic
½ cup chopped parsley leaves
1 cup orange segments
2 cups orange juice
Salt and pepper
Olive oil
Directions
In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate.
Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.
Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables. Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley.
Preheat the grill.
On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.
Building on a theme takes a lot of the guesswork out of selecting chic and stylish accents for tabletops and tablescapes.
Dried bouquets are a shoo-in for sea and surf floral finds.
Relaxing with a refreshing cool beverage on a hot summer night can be all the theme you’ll need, but if you’re looking for other theme ideas here’s a list of suggestions:
Reelin’, Chillin’ & Grillin’ Summer Nights
Seafood Bake-n-Boil
Nautical and Nice
Tropical Tails
Shrimp on the Barbie Under the Stars
Deep tones known to serving pieces made from natural materials highlight natural beauty closely associated with sea and sand.
Natural Brown Mango Wood Scalloped Serving Bowl
Baked Stuffed Shrimp Casserole Recipe
Ever wonder why lemon is the seafood plate accessory of choice?
Creole Seasoned Brown Sugar Pecan Topped Baked Tilapia
Fish Camp Enamelware Oval Platter
Tarhong Cobalt Casita Serving Platter
C’est si bon!
Photo by Pim Myten
When the bright bite of fresh meets citrus sweet a flavor balance is born.
Lemon naturally wakes up the sweet and the savory flavors present in seafood and fish.
Crab Louie Salad
Ingredients
Dressing
½ cup ketchup
½ cup mayonnaise
¼ cup minced yellow onion
1 clove garlic, minced
1 tablespoon dill pickle relish
2 teaspoons dried dill
1 teaspoon prepared horseradish
1 teaspoon lemon juice
Salad
8 asparagus spears, trimmed
1 medium head green-leaf lettuce, torn
2 medium tomatoes, cut into wedges
2 hard-boiled eggs, quartered
2 stalks celery, sliced
1 ripe avocado, sliced
½ medium cucumber, sliced
2 scallions, sliced
½ cup sliced canned pitted black olives, rinsed
¼ cup sliced red onion
6 ounces cooked crabmeat
Lemon wedges for serving
Directions
To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.
Cuisinart Caskata 16qt Enamel on Steel Stockpot with Cover
Photography by Linda Pugliese
Grilled Clambake Foil Packets with Herb Butter
Ingredients
1½ (12 oz.) unsalted butter, softened
¼ cup finely chopped shallot
2 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh dill
1½ tsp. lemon zest (from 1 lemon)
3 Tbsp. Old Bay seasoning, divided
12 small red potatoes cut into ½-inch wedges
¼ cup water
3 ears corn, husks removed, each ear cut into 4 pieces
24 unpeeled raw medium shrimp
24 littleneck clams in shells, scrubbed
1 lb. smoked sausage cut diagonally into 1-inch-thick slices
3 lemons, cut into quarters
6 thyme sprigs
Grilled French bread
Directions
Stir together butter, shallot, parsley, dill, lemon zest, and 1 tablespoon of the Old Bay seasoning in a medium bowl until well blended.
Combine potatoes and water in a medium-size microwavable bowl; cover with plastic wrap. Microwave on HIGH until tender and a knife can be inserted easily in center of potatoes, about 5 minutes. Drain and let stand 5 minutes.
Preheat a grill to medium (400 F to 450 F). Cut 12 (12-inch)square pieces of heavy-duty aluminum foil. Place 6 squares of the foil in a single layer on work surface. Divide potato wedges and corn evenly among foil sheets. Top each with 4 shrimp and 4 clams. Top evenly with sausage slices and lemon wedges. Dollop each with about ¼ cup butter mixture. Top each with 1 thyme sprig, and sprinkle each with 1 teaspoon Old Bay. Top each with 1 foil square, and crimp all sides to seal tightly.
Grill packets, covered, until shrimp are done and clams open, 8 to 10 minutes, rotating packets on grill halfway through cooking time. Discard any clams that do not open. Serve with grilled French bread.
-Southern Living Magazine
This Crab and Lobster Seafood Rolls recipe from Chef Resha at CarnalDish is seafood cuisine of summer scrumptious. Click on the link for the recipe.
Season to taste and region.
Shrimp Burgers
Ingredients
For the Shrimp Patties:
1 lb. shrimp, peeled and deveined
¼ cup breadcrumbs
1 egg
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning
Salt and pepper to taste
2 tablespoons olive oil for frying
For the Toppings:
4 burger buns
Lettuce leaves
Tomato slices
Red onion slices
Pickles
Tartar sauce or your favorite sauce
Directions
Prepare the Shrimp Patties:
Roughly chop half of the shrimp and set aside. Place the remaining half of the shrimp in a food processor and pulse until smooth.
In a large bowl, combine the chopped shrimp, shrimp paste, breadcrumbs, egg, green onions, minced garlic, mayonnaise, Dijon mustard, lemon zest, fresh parsley, Old Bay seasoning, salt, and pepper. Mix until well combined.
Form the mixture into 4 equal patties. Place them on a plate and refrigerate for at least 30 minutes to firm up.
Cook the Shrimp Patties
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp patties and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Assemble the Burgers:
Toast the burger buns lightly in the oven or on a skillet. Place a shrimp patty on the bottom half of each bun. Top with lettuce leaves, tomato slices, red onion slices, and pickles. Spread tartar sauce or your favorite sauce on the top half of the bun. Place the top half of the bun on the assembled burger.
Serve:
Serve the shrimp burgers immediately with your favorite side dishes
Creole Shrimp Caesar Salad with Cheesy Croutons
Ingredients
2 Tbsp. canola oil
1 lb. extra-jumbo shrimp, peeled and deveined
1½ tsp. teaspoons creole seasoning (such as Tony Chachere’s)
¾ cup mayonnaise
3 anchovy fillets or 1½ teaspoons anchovy paste
2 cloves garlic, crushed
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 oz. Parmesan, grated (about ½ cup), plus more, shaved, for serving
Kosher salt and freshly grated black pepper
1 head romaine lettuce, chopped
For cheesy croutons:
8 oz. sourdough bread, torn
¼ c. olive oil
Kosher salt and freshly ground pepper
1 oz. Parmesan, grated
Directions
Make Cheesy Croutons: Preheat oven to 375°F. Toss together bread, olive oil, kosher salt and freshly ground black pepper on a rimmed baking sheet. Bake, tossing a few times, until golden brown, 15 to 20 minutes.
Cool 2 minutes then toss with 1 oz. grated Parmesan. Cool completely. (Makes 4½ cups.)
Make shrimp and salad: Heat oil in a medium skillet over medium heat. Season shrimp with creole seasoning. Cook, turning once, until just cooked through, 4 to 5 minutes; transfer to a plate.
Combine mayonnaise, anchovies, garlic, lemon juice, mustard, Worcestershire, and grated Parmesan in a food processor. Process until smooth and well combined, about 1 minute. Season with salt and pepper.
Toss together dressing and romaine in a bowl. Top with Cheesy Croutons, shrimp, and shaved Parmesan.
Put a southern spin on the seafood spread with a pan of buttermilk cornbread.
Cornbread Pan – Pre-Seasoned Fish Impression Cast Iron
From coast to coast, seafood lovers love the wide range of choices on the summer seafood menu.
