Friday, June 29, 2012

Beach Wedding Buffet

Cooking in a beach house is a little like getting blood from a stone.  Any vacationing cook is prepared to face a predictable hodgepodge of utensils, limited ingredients, uneven ovens and a wacky assortment of serving vessels on ordinary evenings, but I am not so sure beach house cooking often produces wedding worthy fare.  The Green Dolphin in Topsail Beach, North Carolina, however, churned out a simple, but elegant wedding buffet. 
I planned the menu as best I could before I left and my friend Ang printed it up for me to display on the big day.  I was thrilled I was able to find all of the ingredients to pull off all of the adaptable dishes I had planned.  The beef tenderloin was as perfect as a roast could be and the salmon I picked up dock side was remarkable!

Beach Wedding Worthy Shrimp in Escabeche
(adapted from Gourmet Magazine)

1 small red onion thinly sliced
1/4 C White vinegar
1/2 C Italian parsley, chopped
2/3 C Olive oil
2 Bay leaves
3 Garlic cloves, minced
1/2 t Black pepper
2 Lbs 21-25 count Shrimp, deveined (tails in tact)

Combine onion, vinegar, parsley and 1t salt in a ceramic bowl.  Simmer oil, bay leaves, garlic and pepper in a sauce pan until fragrant.  Remove from heat and set aside.  Add the shrimp to a large pot of boiling salted water.  Immediately remove from heat and allow to sit for 4 minutes until shrimp is cooked through.  Drain and add shrimp to the onion mixture and mix in the oil mixture.  Stir well and refrigerate for at least 12 hours or up to two days.  Serve cold or a room temperature.

The food certainly wasn't the highlight of the day, but it sure set the tone for a special occasion in its own way.

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