IDEAS & RECIPES TO HOST A SHRIMP BOIL #cwcolor

summer shrimp boil recipes and ideas #entertaining #cwcolor

I’m really excited to share this project with you guys today, because it goes back to my “roots” of hosting dinner parties with a theme. I also partnered with an iconic brand that I’ve grown up with - CorningWare®, and am showcasing their new colorful line appropriately called CW by CorningWare™.

I was inspired by the red color, Vermilion, of the set and wanted to give you ideas to pull together a Summer Shrimp Boil for family and friends, complete with recipes and decor. This party is based on one we hosted several years ago when my husband’s uncle came up from Hilton Head, SC and brought a whole bunch of fresh shrimp with him. We decided to invite over a group of friends for a shrimp boil, I decorated with a coastal theme, and we played bocce ball and socialized – it was a great day!

The details for this party include a tabletop setting, a buffet with hints of the coast, a retro-modern fabric print, and red & white {mostly} color scheme inspired by my CW by CorningWare™ baking/serving pieces. I’m sharing the recipe for fresh gazpacho today and I’ve linked the shrimp boil, artichoke crab dip, cherry-berry mocktail/cocktail, and hummus recipes in the Highlights below.  Ready to start planning?!

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Party Highlights:

  • Food is a big consideration when planning a party {obviously} and I always try to round out my menu so that there’s balance. Since a shrimp boil already consists of ‘meat’ and starches, my buffet table is set with complementary items that can be nibbled on before the main event, or alongside.
  • Fresh made gazpacho is one of my favorite summer recipes because it combines so many great flavors like tomatoes, cucumber, cilantro, and onion. I prepared it and served it from the Pop-Ins® mug with a ladle. I scoop it in to mini glasses and top it with crumbles bacon. Guests can enjoy it in a few sips and refill as they like.
  • I also wanted to prepare a dish that would incorporate more coastal flavor, so I made this hot artichoke and crab dip and baked it in the 1.5 quart oblong casserole. It’s the perfect size for a baked dip!
  • Hummus is always a crowd pleaser and serving it with crudite makes it easy to add in more veggies to the menu since we already have plenty of protein and carbs. I served it from the 20 oz round casserole.
  • A signature drink is always fun to serve guests when they arrive. This cherry-berry mocktail / cocktail is a great choice as the red color ties into the decor.
  • I used a fun floral fabric to cover the tables. It has a retro feel to it that I like, and using it on both tables pulls the entire party look together. On the buffet table I placed some artwork from the house, as a backdrop. I chose pieces that have a decidedly coastal touch and the colors blend right in {I got lucky there}.
  • Another Pop-Ins® mug is filled with white hydrangeas and set on a small cake pedestal. I love using the coordinating dish as a vase, and the pedestal gives height to the arrangement.
  • The dinner table is set simply with each place setting highlighted by mini strainers filled with the shrimp boil {get the recipe here}. Underneath are layers of red and white melamine plates.
  • The “napkin” are large kitchen tea towels tied with bakers twine and a name tag. HOSTESS TIP: Pre-moisten the tea towels to make hand wiping easier during dinner. Peeling those shrimp and eating the corn is messy business!
  • Serve a crisp white wine with dinner, like Pinot Grigio or a white blend.

fresh gazpacho recipe #gazpacho #cwcolor #red

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Here’s the recipe for my gazpacho. It gets just a touch of heat from the chipotle hot sauce, and I always add a bit of sugar to tomato “sauces” to counter the acidity. It just helps take that “bite” away but doesn’t add sweetness. This recipe is a smooth consistency for easy “shots” but if you want to serve in a bowl with a spoon, I would suggest chopping extra tomatoes and cucumber to add to the finished product. This will give more texture by the spoonful.

Gazpacho

  • 1 1/2 ripe tomatoes, cut into chunks
  • 1 medium cucumber, peeled and cut into chunks
  • 1/2 yellow onion, cut into chunks
  • 2 garlic cloves, cut in half
  • 4 oz. roasted red pepper from a jar, drained and cut into pieces
  • 3/4 cup fresh cilantro
  • 23 oz. tomato juice {I use low sodium V8}
  • 1/8 cup lime juice
  • 1/8 cup red wine vinegar
  • 1 Tablespoon extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chipotle hot sauce
  • 2 Tablespoons sugar
  • Cooked and crumbled bacon for garnish

In a food processor, pulse together the tomatoes, cucumber, onion, garlic, red pepper, and cilantro, until smooth. Stop to scrape down edges periodically.

Pour mixture into a large bowl and stir in remaining ingredients {except bacon}.

Cover and chill at least 4 hours or overnight.

Serve chilled, and top with crumbled bacon.

MAKES 6 CUPS

HOSTESS TIP: Use leftover gazpacho as the base for homemade salsa. Just add enough diced tomatoes, onions, and cilantro to make it scooping consistency.

buffet table and recipes #entertaining #cwcolor
You can find the new CW by CorningWare™ at Target stores. This is a brand I’ve used FOREVER and can be used in the oven, microwave and refrigerator. They are pretty enough to set out on your buffet table, and they nest together for storage. I’m proud to be partnering with them to bring you these ideas for entertaining!

Find them on Facebook  /  Twitter  /  Pinterest  /  Instagram

CW by CorningWare™lifestyle creative team

For more inspiration, follow me on Google+, Pinterest, and Twitter. Cheers!

 

This is a sponsored post. I’ve partnered with CW by CorningWare™  to bring you ideas for entertaining. All opinions are my own. See more information about working with me here.

About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and contributor to Homes.com, Marie Callender's, and SheKnows. Most recently her work has been published in Woman's World, Yum Food & Fun for Kids, and Cottages & Bungalows.

Comments

  1. Seriously gorgeous and you had me at SHRIMP. I’ll be waiting for the cocktail post because I’ve got my eye on those cherry looking garnish thingies- NEED! Lovely job (as always)!

  2. That gazpacho is calling my name! I love the idea of putting it into little tiny cups – so adorbs. I love a good shrimp boil too – but adding the extra little nibblers before diggin into the shrimp!!!! Lovely display as always! SNAPS FOR CHRIS!

  3. I love everything about this post!

  4. carol jane says:

    Ok. i love this, but where is the shrimp boil recipe?

  5. I love gazpacho and have never found a recipe I really like. I could eat gazpacho once a week! I am going to try this recipe! What a great get-together!

  6. Where did you discover those mini colanders? They’re awesome!

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