Recipe Box, Summer Seafood Picnic

We welcomed guests at a kick-off party for the Foxfest last week with a Low Country Shrimp Boil and Picnic.


We wanted to serve some Southern favorites, and a low country boil is such a fun and easy meal, and it’s finger food!


There are lots of versions, but to simplify things we did not use potatoes, just Alabama wild shrimp, fresh Alabama corn and Alabama Conecuh sausage.


We picked up fried chicken from Publix deli [best fried chicken ever]


Made Smokey Chipotle Pasta Salad,


We took a shortcut with Bleu Cheese Coleslaw,  by combining bottled bleu cheese dressing with bags of coleslaw mix.  You can see another version of Lite Bleu Cheese Coleslaw here


Cut up watermelon was a no brainer as another side dish, and for dessert we had popsicles and Chocolate Cashew Pecan Bars

chocolate cashew pecan bars

Make these in a disposable “9×13” cake pan and save some clean up.  You can make these several days in advance and then cut into squares early in the day.  These cookies keep well for a least a week stored covered either in the fridge or at room temperature.

Here’s the menu for an easy and family friendly summer gathering~

summer picnic menu

I bought a variety of individual snack bags to use throughout the weekend, and the kids loved being able to help themselves and choose from a big tub of snacks…they stayed fresh and were easy to tote around~


LA Shrimp Boil

  • Servings: 24-30
  • Difficulty: easy
  • Print

7 lbs. medium or large fresh shrimp, heads off, unpeeled

3 lbs. smoked sausage, cut in 1 inch pieces

10 ears fresh corn, cut into 1/3s

1 stick butter

2 boxes shrimp boil [Zatarain’s]

large pot

lemons, butter and french bread for serving

cocktail sauce, optional

Place butter and seasonings in a large pot of cold water. Bring to a boil.  Add sausage.  After 10 minutes add corn.  Wait 10 minutes and add shrimp.  Boil another 5-7 minutes until shrimp is pink, but not overdone.  Drain and turn out food onto cookie sheets or a paper covered table.  Serve with lemons, extra butter or cocktail sauce and french bread

Chocolate Cashew Pecan Bars

  • Servings: 3-4 dozen
  • Difficulty: easy
  • Print

1 can crescent roll dough

1 cup butterscotch chips

1 cup semi sweet chocolate chips

1 cup white chocolate chips

1 can sweetened condensed milk

1 cup roasted and salted cashews, whole or halves

1 cup pecan halves

Spray 9 x 13″ baking dish or pan lightly with cooking oil spray.  Unroll crescent roll dough into one big rectangle and gently stretch to fit pan, pinching perforations to seal.  Bake at 375 for 5 minutes.  Remove from oven.  Top with chips, nuts and then pour milk slowly over all, letting the milk seep into all the nooks and cranies.  Return to oven and bake for 20-25 minutes until top is set and edges are beginning to brown.  Cool.  Cut into small squares or bars.  Store covered at room temperature or refrigerate.

for another printable version of LA Shrimp Boil click here

for another printable version of Chocolate Cashew Pecan Bars click here

This is a menu we will be enjoying often in the months ahead~

This is the last day for the Villa Della Luna Giveaway~click here in case you missed it, there is still time to enter!


I will be sharing with these fabulous parties and blogs:

The Scoop

A Stroll Thru Life

Love Bakes Good Cakes

Foodie Friday

Will Cook for Smiles

Miz Helen’s Country Cottage

Four Seasons Blog Hop

12 Responses to “Recipe Box, Summer Seafood Picnic”
  1. Happier Than A Pig In Mud says:

    Ummm, chipotle pasta salad… I likey:@)


  2. lulu says:

    Boy, would I love to have joined you for all these good eats!


  3. Liz Mackie says:

    All nice recipes. Thank you. Have a Great Day! 


  4. This looks like my kind of party. I agree with the fried chicken (by far the best out there). Now those dessert bars look soooo yummy!!



  5. Party Central!!!!!!!!!!! We don’t have a Publix here in the Midwest, but the next time we travel to the South, I will be sure to stop in a Publix just to sample that chicken!


  6. Kim says:

    Looks like a fabulous time to me!!! 🙂


  7. chrisscheuer says:

    Looks like a delightful and delicious party. I know everyone loved it. Your decor is so pretty!


  8. Mary says:

    Jenna, Your shrimp boil was a hit no doubt and perfect for a crowd! I love a LowCountry boil, my hubby not so much so I make a small version for my sister and her boys when they come to visit. Publix just made it to NC in the last year and are expanding our way, hurray! Love your handpainted touch with your fish tub for snacks 🙂


  9. Marty@A Stroll Thru Life says:

    Yum!!! Oh my, this sounds soooooooooooo good. Thanks for linking to Inspire Me.


  10. Linda says:

    Great eats for a group! I am thinking next time all the kids are coming up.


  11. Miz Helen says:

    Jenna, I would just love an invitation to this picnic,all the food just looks fabulous! I will sure be trying a couple or maybe all of these recipes. Hope you have had a great weekend and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen


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  1. […] Chocolate Cashew Pecan Bars have a crescent roll dough crust […]


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