Seafood Board
A seafood board bursting with delicious buttery shrimp, marinated calamari, smoked salmon and more. Perfect for effortless entertaining!
Servings 8
Ingredients
For the Marinated Calamari
- 1 lb (500g) calamari cleaned and trimmed
- ½ cup olive oil avocado oil can be used too
- ¼ cup fresh lemon juice
- 2 garlic cloves crushed
- 1 red chilli finely chopped
- 2 tsp lemon zest
- 2 tsp salt
- 1 tsp pepper
For the herbed cream cheese
- 1 cup cream cheese room temperature
- 2 tbsp chopped herbs I used chives, dill and parsley
- Squeeze of lemon juice
For the poached shrimp
- 2 lb (1kg) whole prawns deveined
- 2 garlic cloves smashed
- 4 pieces lemon peel
- 2 tbsp salt
- 1 tsp peppercorns
For the seafood board
- white wine garlic shrimp
- smoked salmon dip
- 10 oz (300g) smoked salmon
- crusty bread/baguette sliced
- crackers
- 1-2 cups olives/caper berries
- 1 large cucumber sliced
- 1 avocado sliced
- 2 lemons sliced into wedges
Instructions
For the marinated calamari
- Bring a large pot of salted water to the boil.
- Once boiling, add the calamari and poach for 1-2 minutes until just cooked but still tender then drain and rinse under cold water.
- Make the marinade by whisking together the oil, lemon juice, crushed garlic, chopped chilli, lemon zest, salt and pepper.
- Add the poached calamari to the marinade then stir to coat. Allow to marinade for at least 30 minutes.
For the poached shrimp
- Add the garlic cloves, lemon peel, salt and peppercorns to a large pot then bring to the boil.
- Add the deveined shrimp and poach for 1-2 minutes then remove from the boiling water and add to a large bowl of ice water. Drain and set aside.
For the cream cheese
- Stir together the room temperature cream cheese, chopped herbs and lemon juice and transfer to a small serving bowl.
To make the seafood board
- Grab your largest board or platter then start by adding bowls with the seafood that might be a little saucier (marinated calamari and buttery shrimp) and dips.
- Fill the spaces with other seafood like king crab legs and poached shrimp.
- Add tinned mussels in the tin - I like the way this looks on the board then fill the gaps with crackers, bread, sliced vegetables, pickled elements and garnish with fresh herbs like parsley or dill and plenty of lemon wedges.
