By CINDY COOPWOOD • Photography by RORY DOYLE
Celebrate the season with two lemony shrimp-centric menus, fresh salads, and indulgent desserts—all served on a beautifully simple outdoor table
Spring has arrived, and along with it, a multitude of occasions to host a beautiful outdoor luncheon. From bridal brunches to Easter lunches to birthday celebrations, try these seasonal menus featuring delicious shrimp dishes, simple salads, and two incredible desserts. Make it even more special by setting a lovely table outside on your patio or deck. We kept it simple with a pastel palette in our tablecloth, china, vintage linen napkins, and effortless florals with a pop of pink!
SKILLET SHRIMP SCAMPI WITH FRIED LEMON AND PEAS
1 pound thin spaghetti
2 lemons, sliced in ¼ slices
¼ cup extra-virgin olive oil
4 tablespoons butter
1 pound large or extra-large shrimp, peeled
1 teaspoon salt
1 teaspoon black pepper
⅛ teaspoon red pepper flakes
3 tablespoons minced garlic
1 cup dry white wine
3 tablespoons unsalted butter
1 cup frozen green peas
½ cup fresh parsley, chopped
Prepare pasta and keep warm.
Pour olive oil into a medium skillet and fry sliced lemon over medium-high heat until beginning to brown. When nicely browned, remove from skillet and set on a paper towel to drain.
Add 4 tablespoons butter to the same skillet and allow to melt. Season shrimp with salt, pepper, and red pepper flakes, if desired; toss shrimp and garlic into skillet, and sauté until the shrimp are cooked through. Pour in wine and add lemons back in, cooking to reduce liquid. If needed, more butter may be added to enrich the sauce. Stir in peas the very last couple of minutes to keep their bright green color. Adjust seasonings and toss with pasta. Garnish with fresh chopped parsley and serve.
FRESH BERRY SALAD WITH PARMESAN
This classic salad goes with just about anything you’ll serve this spring. Feel free to use your favorite berries—which add a pop of color to the greens—and keep it simple with a quality store-bought vinaigrette!
1 head of romaine lettuce, chopped
2 cups fresh blackberries and raspberries
½ cup red onion, thinly sliced
½ cup Parmesan, shredded
Balsamic vinaigrette of your choice
In a large bowl, combine lettuce, berries, and red onion. Drizzle with dressing of your choice over salad, tossing to coat. Sprinkle with grated Parmesan. Serve immediately.
LEMON PUDDING CAKE
Just right for spring, this lemon pudding cake is baked until it’s moist and fluffy on top, with a delicious lemon pudding on the bottom, for the perfect balance of sweet and tart.
¼ cup flour, sifted
1 cup sugar
¼ teaspoon salt
1½ teaspoon lemon rind (1 lemon)
¼ cup lemon juice
2 egg yolks, well beaten
1 cup milk
Preheat oven to 350 degrees. Separate eggs, reserving yolks. Beat egg whites with a hand mixer until stiff peaks form, and set aside. Sift flour, sugar, and salt into a large mixing bowl. Stir lemon rind, lemon juice, egg yolks, and milk into the flour mixture. Fold egg whites into the batter. Pour batter into a 1-quart baking dish and place in a larger pan of hot water, with water coming to about 1 inch up the side of the dish. Bake for 50 minutes and serve warm or at room temperature.
ROBERT ST. JOHN’S BAKED SHRIMP AND SQUASH
This is a fabulous centerpiece for any spring or summer menu, with Gulf shrimp, fresh squash, and Creole flavors. It may be served with a side of wild rice or simply a salad and French bread. Delicious!
6 cups yellow squash, in ¾-inch cubes
¼ cup clarified butter
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper, freshly ground
1 tablespoon Creole seasoning
½ cup green onion, chopped
3 cups shrimp (36–42 count), peeled and deveined
¼ cup clarified butter
1 tablespoon Old Bay Seasoning
1 tablespoon garlic
½ cup onion, diced
¼ cup red bell pepper, medium dice
¼ cup green bell pepper, medium dice
4 tablespoon butter, cubed
½ cup Parmesan cheese, grated
1 cup cheddar cheese, grated
1 cup sour cream
¼ cup green onion
1 tablespoon hot sauce
1 cup Ritz crackers, crumble
¼ cup Parmesan cheese, grated
2 tablespoon parsley, chopped
Sauté the first seven ingredients until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon. Pour all into a stainless steel mixing bowl.
Sauté the next seven ingredients until the shrimp are pink and cooked through. Transfer shrimp to the mixing bowl with the squash.
Immediately add butter, parmesan cheese, cheddar cheese, sour cream, green onion, and hot sauce to the bowl with the hot shrimp/squash mixture. Stir well until butter and cheeses are melted.
Pour the mixture into a 9 x 13 casserole dish. Mix together the Ritz crumbs, Parmesan, and parsley. Top casserole with the cracker crumb mixture and bake at 350 degrees until bubbly.
* Recipe published in A Southern Palate cookbook, Different Drummer Press
SENSATION SALAD DRESSING
Somewhere between Italian and Caesar, Sensation salad dressing is a classic Louisiana recipe, as is the salad of the same name. Bright, lemony, and garlicky, this vinaigrette is loaded with Romano cheese and coarse ground pepper.
4 tablespoons white wine vinegar
2 tablespoons lemon juice, about 1 small lemon
4 cloves garlic
½ teaspoon coarse ground black pepper
½ teaspoon salt
⅓ cup extra-virgin olive oil
⅔ cup vegetable oil
1 cup grated Romano cheese
Combine vinegar, lemon juice, salt, pepper, and garlic in a blender and blend until the garlic starts to break down. While the blender is running, add the oil in a slow, steady stream. When emulsified, transfer to a serving or storage container and whisk in grated cheese. Refrigerate for at least 1 hour before serving.
Note: This salad dressing is incredible on your favorite greens, but if you want to make a traditional Louisiana Sensation salad, simply toss some Romaine lettuce, freshly chopped parsley, and Sensation dressing together.
TOASTED COCONUT, PECAN, AND CARAMEL PIE
This pie comes together quickly and is loved by everyone. Plus, the ingredients are all pantry staples and easy to keep on hand. It should definitely be in your spring and summer dessert rotation!
1 stick butter
1 8-ounce package flaked coconut
½ cup pecans, chopped
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, thawed
1 12-ounce jar caramel ice cream topping
Melt butter in a skillet over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
In a large bowl, beat cream cheese until fluffy. Pour in condensed milk and mix until smooth. Fold in whipped topping.
To assemble: Spread ¼ of the cream cheese mixture into each pie crust. Sprinkle ¼ of coconut pecan mixture over each pie. Then drizzle ½ of caramel topping over each coconut layer. Repeat layers with remaining cream cheese mixture and remaining coconut mixture. Pies may be served chilled or frozen.
Note: A store-bought graham cracker crust may be used to save time. If preferred, pastry pie shells also work beautifully.
Graham Cracker Crust
Double this recipe to make two crusts for the Toasted Coconut, Pecan, and Caramel Pie.
1½ cups graham cracker crumbs, about 12 full sheets, finely crushed
⅓ cup sugar
6 tablespoons butter, melted
Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Press crumb mixture into an 8-inch pie pan and press the back of a measuring cup firmly in the bottom and up the sides of the pan.
Bake for 10 minutes. Remove from oven and allow to cool completely before filling.
