Fall Charcuterie Board.
A beautiful seafood board (also know as seacuterie board!) with sauteed jumbo shrimp, tuna jerky, smoked salmon, sea chi (kimchi made with seaweed), olives, capers, Boursin cheese and crackers. This fall charcuterie board full of seafood goodness is the perfect fall appetizer!
Do you love seafood boards as much as we do? They are such a wonderful appetizer for any gathering. And you can showcase a variety of different seafoods, just as you would on any charcuterie board with varieties of cheeses and nuts. Another great thing about these boards is that you can usually pull them together in 5-10 minutes, unless there’s cooking involved. I pulled this seafood board together in just about 10 minutes, because the shrimp take a few minutes to sauté.
What’s on this Fall Charcuterie Board?
- Jumbo sauteed shrimp – look for frozen raw deveined shrimp with the shell-on (shell-on means more flavor). If you don’t want to cook the shrimp, purchase frozen cooked shrimp, which will thaw out quickly in the fridge.
- Tuna jerky. We love the jerky from Pescavore. It comes in a few flavors, including carribean jerk, smoky poke and island teriyaki.
- SeaChi. This is basically kimchi, but made with Maine grown and harvested seaweed. We get it from our friends at Atlantic Sea Farms.
- Smoked canned salmon. We are obsessed with this new canned salmon from FishWife.
- Olives. Use whatever kind of olives you like.
- Capers.
- Boursin cheese.
- Rice crackers.
Feel free to make this board your own and swap in your favorite seafood items.
Step-by-Step Instructions:
- Gather a large circular serving platter or board.
- Peel shrimp and pat very dry and sprinkle with kosher salt and pepper.
- Heat a saute pan with olive oil.
- Once pan is hot, add the shrimp and saute a few minutes on each side until shrimp is no longer translucent and is cooked through.
- Remove shrimp from heat.
- Add shrimp to the serving platter in two separate sections.
- Add tuna jerky to the platter.
- Add the can of smoked salmon to the platter.
- Place kimchi, olives and capers in separate small bowls and add to the platter.
- Remove Boursin from packaging and add to platter or place onto a small plate or in a small bowl. Surround with crackers.
- Add crackers to any empty spots on charcuterie board.
- Add serving utensils to the platter.
- Serve.
Want to see more seacuterie boards like this?
Here’s how to make this fall seacuterie board:
Fall Charcuterie Board
Ingredients
- 1/2 lb frozen raw deveined shell-on jumbo shrimp thawed
- 1/2 teaspoon olive oil
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 4 ounces tuna jerky
- 1 can smoked salmon We like FishWife
- 1/2 cup Seachi or kimchi We like Atlantic Sea Farms
- 1/4 cup Castelvetrano olives
- 2 tablespoons capers
- 5.2 ounces Boursin cheese spread
- 2 ounces rice crackers
Instructions
- Gather a large circular serving platter or board.
- Peel shrimp and pat very dry and sprinkle with kosher salt and pepper.
- Heat a saute pan with olive oil over medium heat.
- Once pan is hot, add the shrimp and saute a few minutes on each side until shrimp is no longer translucent and is cooked through.
- Remove shrimp from heat.
- Add shrimp to the serving platter in two separate sections.
- Add tuna jerky to the platter. Add the can of smoked salmon to the platter.
- Place kimchi, olives and capers in separate small bowls and add to the platter.
- Remove Boursin from packaging and add to platter or place onto a small plate or in a small bowl. Surround with crackers. Add additional crackers to any empty spots on charcuterie board.
- Add serving utensils to the platter.
- Serve.
Nutrition
PIN this seafood fall charcuterie board:
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