Seafood Buffet with Fresh Vegetables and Soup

 

 

 

Ingredients:

For the Seafood Platter:

1 lb shrimp, cooked and peeled
1 lb crab legs, steamed
Lemon wedges
Fresh parsley for garnish
For the Fresh Vegetable Platter:

1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red onion, thinly sliced
1/2 cup olives
For the Bread Selection:

6 assorted bread rolls
1/2 cup butter, softened
For the Soup (Seafood Chowder):

2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
3 cups seafood broth
1 cup heavy cream
1 cup diced potatoes
1/2 lb shrimp, chopped
1/2 lb crab meat
Salt, pepper, and paprika to taste

Instructions:

Prepare the Seafood Platter: Arrange the cooked shrimp and crab legs on a large serving dish. Garnish with lemon wedges and fresh parsley.
Prepare the Vegetable Platter: Arrange sliced cucumbers, cherry tomatoes, red onion, and olives on a tray.
Set Up the Bread Rolls: Place assorted rolls in a breadbasket with softened butter on the side.
Make the Soup:
In a large pot, melt butter over medium heat. Sauté the onion and garlic until fragrant.
Add seafood broth, diced potatoes, salt, and paprika. Simmer for 15 minutes.
Stir in heavy cream, shrimp, and crab meat, cooking until heated through.
Set Up the Buffet: Place all dishes on the table with fresh herbs sprinkled over the soup for the perfect finishing touch.