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!
- 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
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.
Calories: 279kcalCarbohydrates: 12gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 90mgSodium: 1309mgPotassium: 209mgFiber: 1gSugar: 2gVitamin A: 119IUVitamin C: 1mgCalcium: 32mgIron: 1mg