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Create A Simply Elegant Beach Dinner Party
Create a dinner party with the relaxing ambiance of a lazy evening at the beach. A simple and elegant table setting sets off a menu filled with delectable seafood, fruity drinks and a citrus dessert. End the evening with conversation over a tropical after dinner coffee.
Set The Table
One of the best things about having a beach theme dinner party is that the table decor doesn't have to be expensive. If you are fortunate enough to live near the beach, then you can find your own treasures. But if you are land locked, then picking up some seashells at the craft store is an option.
Add a little color, Sprinkle in soft tones of blues and greens with your dinnerware, linens, and accessories.
Create coastal ambiance with sounds of the ocean or the seaside playing lightly in the background.
- 2 bottles of champagne (or ginger ale), chilled
- 4 cups pear nectar
- 1 lime, cut into 8 wedges
- For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.
- Serve in clear stemware
Maine Crab Cakes with Lime Aïoli
- 1/2 pound lump crab meat drained
- 3/4 cup panko (Japanese bread crumbs) divided
- 2 tbs dry fine bread crumbs
- 2 tbs sliced green onion
- 1 tbs fresh leaf parsley finely chopped
- 1/2 tsp fresh tarragon finely chopped
- 1 1/2 tsp cilantro finely chopped
- 1/4 tsp paprika
- 1/4 tsp ground red pepper
- 1/8 tsp kosher salt
- 1 large egg white lightly beaten
- 3 tbs heavy cream
- 2 tbs mayonnaise
- lime Aioli
- Combine crab meat, 1/4 cup panko and the next 11 ingredients in a large bowl; mix with your hands until full incorporated
- Shape mixture into 8 cakes (about 2 tbs each). Gently roll the cakes in the remainding 1/2 cup panko.
- In a large non stick skillet, heat oil over medium heat until hot. Add crab cakes and cook 2 minutes on each side until golden brown. Top with Lime Aioli and chives.
- Serve on a coastal theme serving platter.
Grilled Shrimp Skewers with Charred Asparagus and Snap Peas
- 1/4 cup olive oil
- 2 tbs lower sodium soil sauce
- 1 tbs rice vinegar
- 1 tsp garlic chopped
- 1 tsp peeled fresh ginger chopped
- 1 jalapeno pepper chopped
- 1 1/2 pound large shrimp peeled and deveined
- 1 cup sugar snap peas trimmed and halved diagonally
- 1 pound asparagus trimmed and cut diagonally into 1 inch pieces
- cooking spray
- 2 tsp canola oil
- 1/4 tsp kosher salt
- basil leafs
- Combine first 6 ingredients in a bowl. Place the shrimp into a large bowl. Pour 2/3 of the mixture over the shrimp and toss to coat. Reserve remaining mixture. Chill shrimp mixture in the refrigerator for 2 hours.
- Cook snap peas and asparagus in boiling for water for 45 seconds. Remove from pan. Immediately plunge into bowl of ice water; drain well.
- Preheat grill to medium high heat.
- Remove shrimp from marinade. Discard the mixture. Spread about 5 shrimp onto the 4 skews. Places skews on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp is done.
- Heat a cast iron skillet over high heat. Add canola oil to pan; swirl to coat. Add asparagus and peas; cook 3 minutes until brown or lightly charred. Remove pan from heat. Add reserve mixture. Return pan to high heat; cook 30 seconds or until liquid almost evaporates. Sprinkle with salt and basil. Serve with shrimp skews.
Choose a Reisling wine with dinner or sparkling cider. Add a piece of fruit to the bottom of the glass for a burst of the tropics.
Easy Key Lime Pie
- 5 egg yolks beaten
- 1 (14 ounce) can condensed sweetened milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees
- Combine all ingredients; mix well. Pour into the graham cracker shell.
- Bake 15 minutes. Allow to cool. Top with whipped cream and a lime slice.
After Dinner Coffee
Coconut Iced Coffee-Serves 2
- 2 tbs shredded coconut
- 3/4 cup strongly brewed coconut coffee; chilled
- 1 1/2 spiced rum
- 1 cup coconut milk
- 4 tbs whipped topping
- Fill two 12 oz glasses with ice.
- Toast the coconut in a pan until brown; about 3-4 minutes. Remove from heat immediately.
- Fill a cocktail shaker with ice. Add coffee and rum; shake well. Strain into the 12 oz glass. Pour in coconut milk; stir. Top with whipped cream and sprinkle with toasted coconut.