On the Homefront: Simple Seaside Supper Table

Little Dalmatian Shrimpie is looking forward to a seafood supper,
but her best friend Crusty the Crab is not so sure!

My last table of the summer features a set of four Emma Bridgewater Shellfish Collection salad plates I purchased a few years ago.  The red and coral colors in the plates are also found in the Kim Seybert Living lobster napkins I found at HomeGoods last year.  Brown and white complete the color palette on this crustacean-themed table:

Dark brown wooden bead placemat; brown dinner plate; Emma Bridgewater prawns design salad plate; stainless steel flatware; Kim Seybert Living lobster print napkin; clear wineglass; etched crab water glass (from HomeGoods a couple of years ago).

A closer look at the three other crustacean-themed salad plates:

Langoustines design salad plate.

Shrimps design salad plate.

Crab design salad plate (still available here).

The lobster print napkin.

The etched crab stemless wine glass used as a water glass on this table.

A vase of late summer sunflowers in a large lobster design pot
adorns the head of the table along with crab salt and pepper shakers.

A better look at the cute and crabby salt and pepper shakers.

In the middle of the table, a large bowl decorated with a spiny lobster
will hold the pasta main dish.

When I ordered my set of plates, I accidentally received two of the same
prawns pattern, so the company let me keep the extra one when they sent
the design I did not have.  The extra plate will hold the dessert.

Of course seafood is the focus for this table's menu, and a salmon mousse appetizer will be followed by shrimp scampi.  A simple salad and fudge brownies round out this easy dinner.  I have included a reduced-carb brownie recipe (a modified version of a recipe for Amazing Low Carb Brownies), but if you do not have to worry about carbs use any brownie recipe you prefer.

Simple Seaside Supper Menu:

White Wine
Salmon Mousse Tartlets*

Shrimp Scampi with Broccoli and Linguine

Mixed Green Salad/Lemon Vinaigrette

Reduced Carb Brownies**

*Salmon Mousse Tartlets

1 pkg. (8 oz.) cream cheese, softened

1 1/2 tsp. seafood seasoning
1/2 tsp. dried dill

1 tsp. lemon juice

2 pouches (about 2.5 oz. each) pink salmon

2 boxes (1.9 oz. each) frozen miniature phyllo tart shells

In a large bowl, beat the cream cheese, seasoning, dill, and lemon juice until smooth.  Beat in the salmon. Spoon or pipe the salmon mixture into the tart shells (garnish with fresh dill if desired).  Refrigerate for at least 20 minutes before serving.  Makes 30 tartlets.

**Reduced Carb Brownies

1/3 C. sugar

1/4 C. almond flour

1/2 C. cocoa powder

1 tsp. baking powder

1/4 tsp. salt

2 eggs

1/4 C. applesauce

1 tsp.vanilla

Sift the first five ingredients into a large bowl through a mesh sieve to minimize lumps.  Add the last three ingredients and beat by hand until completely combined and lump-free.  Pour the batter into a foil-lined and greased 8-inch square baking pan.  Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in the center comes out clean.  Cool and cut into squares.  Makes 16 brownies.

Note: These brownies tend to be crumbly, so make sure they are completely cooled before cutting them with your thinnest, sharpest knife.

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The colors on this table are a good transition from late summer into early fall, so now onward to all of the fun fall table settings!

From Amazon.com.