Cheri’s Coterie Crushes: Summer Seafood Supper
I love to use the seasonal bounty of summer for suppers adding local seafood to the menu. I tried to create recipes for you, but I use what I find at the farmer’s market for the succotash, so don’t be afraid to add zucchini or okra as anything goes. You will love my friend Lisa Ellis’ refreshing sorbet.
Sharing my hostess tips and recipes below …
FOOD:
App: Charcuterie Platter and BJ’s Deviled Crab
I love to share a great variety of nibbles and include TSC Alum products such as In the Curious Kitchen pimento cheese, Sweet Grass Dairy cheeses, Schermer Pecans, Savannah Bee honeycomb, Piedmont Provisions Rosemary Habanero Jelly, whole grain mustard, olives, cornichons, fresh and dried berries, soppressata, salami and Georgia Sour Dough Everything Crackers. We always buy our seafood locally at St. Simons Seafood and the owner BJ makes the best deviled crab.
Salad: Tomato Tart with Arugula
INGREDIENTS
• one sheet frozen puff pastry, thawed
• one beaten egg
• container boursin cheese
• 2-3 garden tomatoes sliced thin, salted
• arugula
• pecorino romano cheese
• balsamic vinegar
• cracked black pepper
PREPARATION
Preheat oven to 400 degrees F. On a lightly floured surface, roll out the thawed sheet of puff pastry and transfer to a lined sheet tray with parchment paper. Lightly mark a one inch border around the pastry and take a fork and prick the center. Spread boursin on interior of border. Lay the tomato slices on top covering the cheese. Sprinkle salt over the tomatoes. Brush the border with beaten egg wash. Bake pastry for 20-25 minutes until crust has puffed and golden brown. Allow to cool a bit. Garnish with the arugula, grated pecorino cheese, olive oil, balsamic and cracked black pepper. Cut into squares and serve immediately.
Main: Shrimp and Corn Succotash
INGREDIENTS
• 1 lb. peeled and deveined Wild Georgia shrimp
• 3 cups lima beans
• six ears of corn cut off the cob
• 4 ounces diced pancetta
• one diced shallot
• one diced red bell pepper
• one diced jalapeno
• 1 cup halved cherry tomatoes
• 1/4 cup chopped basil
• 4-8 oz crumbled feta
• salt and pepper to taste, I like to use Crazy Jane’s
• 2 Tbs. butter
PREPARATION
In a large medium saucepan, add lima beans and water and boil over medium high heat and simmer until beans just tender for 8 minutes or so,. Drain and set aside. In a large cast iron skillet, saute pancetta and add shrimp. When cooked, set aside in a bowl and add butter, shallot, bell pepper, jalapeno to pan and cook until tender about 5 minutes. Stir in corn kernals and lima beans and cook until tender about five minutes. Add in halved cherry tomatoes and feta and stir. Top with shrimp and pancetta. Sprinkle with basil and serve.
Dessert: TSC Alum Lisa Ellis’ Lemon Basil Sorbet
“Lemon sorbet is such a cool treat on hot summer days. Light, zippy, and refreshing, it’s sure to please any crowd,” notes Lisa. “I like to make lemon ‘cups’ with the rinds – fantastic for both presentation, and easy to prepare in advance and have in the freezer. The trick to making great cups is to cut the bottom of the lemon that has nipple side. Cut the peak off so the lemon will sit on a flat surface. Cut the stem top off about 1/3 of the way down the lemon. Use a sharp grapefruit knife to scoop out all of the lemon flesh. Freeze the cups to store for future use, or use right away.”
INGREDIENTS
• 3 cups water
• 1 cup fresh lemon juice
• Zest from 2 lemons
• 1 1/2 cups sugar
• 1 cup basil leaves (or any fresh herb from your garden, thyme, basil, mint – any of these are great options!)
PLAYLIST:
Check out my playlist I did for guide2athens.
TABLESCAPING
Oyster Ikat table runner, dinner napkins , cocktail napkins and placemats at Emily McCarthy Shoppe in Savannah, Georgia // Green glass Tealight Lamps from Two Friends on St. Simons Island (use code CHERI15 for 15% off) // Oyster planter from The Vine on St. Simons Island // Rim salad plates and serving platters at R. Wood Studio in Athens, Georgia // Mint green wine glasses from Estelle Colored Glass // Amethyst dot tumbler glasses from Heritage House on St. Simons Island // Sabre Paris Bistro flatware at Appointments at Five in Athens, Georgia // Oyster napkin ring holders from NOLA Chick Gifts
I recently stocked up on more fun coastal inspired tabletop from TSCALUMS products at Two Friends – Hester and Cook placemats and runner and Holly Stuart Home napkins.
Save 15% when you use code CHERI15
Photography
Cheri Leavy // Kelli Boyd Photography // Sallie Tolleson Jones // Danielle Hulsey
Love the Linens?!
Artist Bellamy Murphy X Emily McCarthy Oyster Ikat table runner, dinner napkins and cocktail napkins are now available at Emily McCarthy Shoppe!
Leave a Comment