25+ Mouthwatering Easter Brunch Seafood Recipes to Enjoy

Easter brunch is a wonderful occasion to bring family and friends together, and what better way to make it memorable than with a selection of fresh, flavorful seafood dishes?

From succulent shrimp and tender lobster to delicate fish and shellfish, seafood is the perfect way to elevate your holiday menu.

Whether you’re hosting a formal brunch or a casual gathering, these 25+ Easter brunch seafood recipes will help you create a delicious spread that delights your guests and complements the season’s flavors.

Seafood is light, versatile, and incredibly satisfying, making it the perfect choice for a springtime feast.

Dive in and discover these mouthwatering recipes that will make your Easter brunch truly unforgettable.

25+ Mouthwatering Easter Brunch Seafood Recipes to Enjoy

With these 25+ Easter brunch seafood recipes, you’ll be able to serve up a variety of seafood dishes that will impress your guests and create lasting memories.

Whether you choose to prepare something light and fresh, like a Shrimp and Avocado Salad, or indulge in a luxurious Lobster Roll Slider, there’s something for everyone in this collection.

These recipes are easy to make, full of flavor, and ideal for celebrating Easter in style.

So, this year, skip the ordinary and embrace the elegance of seafood for your Easter brunch – it’s sure to be a hit with all who gather around your table.

Easter Brunch Seafood Quiche

This Easter Brunch Seafood Quiche is a showstopper that combines the delicate flavors of crab meat, shrimp, and a creamy egg custard. With a flaky crust and aromatic herbs, it’s a perfect centerpiece for your Easter brunch spread. Easy to prepare and elegant to serve, this dish is bound to impress your guests and keep them coming back for seconds.

Ingredients:

• 1 pre-made pie crust or homemade crust
• 1 cup cooked shrimp, chopped
• 1 cup lump crab meat
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/4 cup chopped fresh chives
• 1/4 cup diced red bell pepper
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and pre-bake for 10 minutes.
2. In a large bowl, whisk together the eggs, heavy cream, cayenne pepper, salt, and pepper.
3. Layer the shrimp, crab meat, red bell pepper, and half of the cheese in the pre-baked crust.
4. Pour the egg mixture over the seafood layer and sprinkle the remaining cheese on top.
5. Bake for 30-35 minutes, or until the center is set and the top is golden brown.
6. Let the quiche cool for 10 minutes before slicing. Garnish with fresh chives before serving.

The Easter Brunch Seafood Quiche is the perfect blend of sophistication and comfort. Its combination of creamy custard, savory seafood, and golden crust makes it a dish to remember. Serve it alongside fresh greens or roasted asparagus for a delightful Easter meal that will leave your guests talking about it long after the holiday.

Smoked Salmon and Dill Deviled Eggs

Elevate the classic deviled egg by adding smoked salmon and fresh dill for a luxurious Easter brunch appetizer. This dish is rich, flavorful, and beautifully garnished, making it ideal for impressing guests. Whether served as a starter or part of a larger spread, these deviled eggs are easy to make and always a crowd favorite.

Ingredients:

• 6 large eggs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 oz smoked salmon, finely chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Salt and pepper to taste
• Optional: capers and additional dill for garnish

Instructions:

1. Hard-boil the eggs by placing them in a pot of water and boiling for 10 minutes. Cool in ice water and peel.
2. Slice each egg in half lengthwise and remove the yolks, placing them in a mixing bowl.
3. Mash the yolks with mayonnaise, mustard, lemon juice, salt, and pepper until smooth.
4. Stir in the smoked salmon and dill until well combined.
5. Spoon or pipe the filling back into the egg whites. Garnish with additional dill, capers, or a small piece of smoked salmon.
6. Chill for 15 minutes before serving.

These Smoked Salmon and Dill Deviled Eggs are a sophisticated twist on a classic appetizer, adding a touch of elegance to your Easter brunch. Their vibrant flavors and beautiful presentation will make them the star of your spread, whether paired with other seafood dishes or enjoyed as a light starter.

Lemon Butter Scallops with Asparagus

For a light yet indulgent Easter brunch entrée, Lemon Butter Scallops with Asparagus is an unbeatable choice. The tender, seared scallops are complemented by a zesty lemon-butter sauce and served alongside perfectly cooked asparagus. This recipe brings restaurant-quality flavors to your holiday table without requiring hours in the kitchen.

Ingredients:

• 1 lb large sea scallops
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup white wine (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Sear for 2-3 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, add 1 tbsp olive oil and cook the asparagus for 5-6 minutes until tender but still crisp. Remove and set aside.
3. Reduce heat to medium, melt butter, and stir in garlic. Cook for 1 minute until fragrant.
4. Add lemon juice and white wine (if using) to the skillet, simmering for 2 minutes.
5. Return the scallops and asparagus to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes until warmed through.
6. Garnish with fresh parsley and serve immediately.

Lemon Butter Scallops with Asparagus offers a refined and flavorful addition to your Easter brunch. The bright, zesty sauce pairs beautifully with the natural sweetness of the scallops and the earthiness of the asparagus, creating a harmonious dish that’s both impressive and easy to prepare.

Garlic Butter Shrimp and Grits

Garlic Butter Shrimp and Grits is a southern-inspired dish that’s perfect for Easter brunch. The creamy, cheesy grits are the perfect base for succulent shrimp cooked in a rich garlic butter sauce. This dish offers a beautiful balance of flavors and textures, making it an unforgettable choice for your holiday spread.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water or broth
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Cook the grits according to package directions, using water or broth for added flavor. Once cooked, stir in butter, cheddar cheese, salt, and pepper until creamy. Set aside.
2. In a large skillet, melt butter over medium heat. Add the garlic, paprika, and cayenne (if using), cooking for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Season with salt and pepper to taste.
4. Spoon the creamy grits into bowls and top with the garlic butter shrimp. Garnish with fresh parsley.
5. Serve immediately and enjoy!

Garlic Butter Shrimp and Grits is a decadent dish that brings bold flavors and comfort to your Easter brunch table. The creamy grits paired with the garlic shrimp creates a perfect harmony of textures and tastes. This dish is sure to be a hit with guests looking for something flavorful and filling to enjoy during the holiday festivities.

Lobster Tail with Lemon Herb Sauce

Lobster Tail with Lemon Herb Sauce is an elegant and indulgent seafood dish that’s perfect for a luxurious Easter brunch. The lobster tails are broiled to perfection and served with a tangy, herb-infused lemon sauce that elevates the natural sweetness of the lobster. This recipe is easy to prepare yet offers a gourmet experience for your guests.

Ingredients:

• 4 lobster tails
• 1/4 cup olive oil
• 1/4 cup melted butter
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the broiler and place a rack 6 inches from the heat source.
2. Using kitchen shears, cut down the center of each lobster tail shell and gently pull apart to expose the lobster meat.
3. In a small bowl, mix the olive oil, melted butter, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper.
4. Brush the lobster meat with the lemon herb mixture and place the lobster tails on a baking sheet.
5. Broil the lobster tails for 5-7 minutes, or until the lobster meat is opaque and slightly golden.
6. Serve immediately with extra lemon wedges and drizzle with any remaining lemon herb sauce.

Lobster Tail with Lemon Herb Sauce is a simple yet elegant dish that brings a touch of luxury to your Easter brunch. The bright, zesty sauce enhances the lobster’s delicate flavor, making it a standout dish. Whether served as the main course or as part of a larger seafood spread, this dish is sure to make your Easter brunch unforgettable.

Crispy Fish Tacos with Mango Salsa

Crispy Fish Tacos with Mango Salsa offer a refreshing and vibrant twist on traditional fish tacos, perfect for a light yet flavorful Easter brunch. The crispy fried fish fillets are topped with a sweet and tangy mango salsa, creating a perfect balance of flavors. This recipe is quick, easy, and sure to bring a burst of freshness to your brunch table.

Ingredients:

• 4 white fish fillets (tilapia, cod, or halibut work well)
• 1/2 cup all-purpose flour
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 8 small corn tortillas

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. To make the mango salsa, combine the mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Set aside.
2. In a shallow dish, mix the flour, paprika, cayenne, salt, and pepper. Dip each fish fillet into the flour mixture, then into the beaten egg, and coat with panko breadcrumbs.
3. Heat olive oil in a skillet over medium heat and cook the fish fillets for 3-4 minutes on each side, or until golden brown and crispy.
4. Warm the tortillas in a dry skillet for 30 seconds on each side.
5. To assemble, place a fish fillet on each tortilla and top with mango salsa.
6. Serve immediately with lime wedges.

Crispy Fish Tacos with Mango Salsa are a fresh, flavorful, and light option for your Easter brunch. The crispy fish pairs perfectly with the sweet and tangy salsa, making every bite a delightful combination of textures and flavors. These tacos are easy to prepare, making them an excellent choice for a fun and casual brunch dish that still feels special.

Seafood Paella for Easter Brunch

Seafood Paella is a vibrant and flavorful dish that celebrates the bounty of the sea, making it an excellent choice for your Easter brunch. With a mix of shrimp, mussels, and fish simmered with saffron-infused rice, this one-pan wonder is perfect for serving a crowd. It’s not only a showstopper but also a dish that brings the flavors of Spain to your holiday table.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb firm white fish (like cod or halibut), cut into chunks
• 1 1/2 cups short-grain rice (such as Arborio or Bomba)
• 4 cups seafood broth (or chicken broth)
• 1/4 tsp saffron threads
• 1/2 cup dry white wine
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup peas
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Olive oil for cooking
• Salt and pepper to taste

Instructions:

1. In a small bowl, soak the saffron threads in a few tablespoons of warm water.
2. Heat olive oil in a large skillet or paella pan over medium heat. Add the chopped onion, bell pepper, and garlic, cooking for 5 minutes until softened.
3. Stir in the rice and cook for another 2 minutes, allowing it to lightly toast.
4. Pour in the wine and let it reduce for 1-2 minutes. Then, add the seafood broth and saffron water, stirring to combine. Bring to a simmer.
5. Reduce the heat and let the rice cook for 15 minutes without stirring. Add the shrimp, mussels, and fish pieces. Cover with a lid or foil and cook for an additional 10-12 minutes, until the seafood is cooked and the rice is tender.
6. Sprinkle the peas over the paella, cover again, and cook for 2-3 minutes.
7. Garnish with fresh parsley and lemon wedges before serving.

Seafood Paella is the perfect dish to impress guests at your Easter brunch. It’s colorful, flavorful, and packed with a variety of seafood. The saffron-infused rice brings a beautiful fragrance and richness to the dish, while the fresh seafood adds a delightful taste of the ocean. It’s an excellent choice for those who want to serve something unique and memorable while keeping the cooking process simple.

Crab Cakes with Remoulade Sauce

These Crab Cakes with Remoulade Sauce are a delicious and indulgent seafood option that will elevate your Easter brunch. Made with tender crab meat, seasoned with aromatic spices, and served with a tangy remoulade sauce, these crab cakes are crispy on the outside and soft on the inside. Perfect for serving as an appetizer or main course, they bring a taste of coastal cuisine to your holiday spread.

Ingredients for Crab Cakes:

• 1 lb fresh lump crab meat
• 1/4 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 egg, lightly beaten
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 cup green onions, finely chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for frying

Ingredients for Remoulade Sauce:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1 tsp hot sauce (optional)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, mustard, egg, Old Bay seasoning, garlic powder, green onions, parsley, salt, and pepper. Gently mix until well combined.
2. Form the mixture into 8 small crab cakes, about 2-3 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and crispy.
4. In a small bowl, whisk together all the ingredients for the remoulade sauce. Adjust the seasoning with salt and pepper as needed.
5. Serve the crab cakes warm with a generous drizzle of remoulade sauce on top or on the side for dipping.

Crab Cakes with Remoulade Sauce are a perfect Easter brunch dish, offering a mix of textures and bold flavors. The crispy golden crust and tender crab meat paired with the creamy, tangy remoulade create a luxurious experience. These crab cakes are versatile enough to be served as an appetizer or a light entrée, and they’re sure to impress your guests with their delicious coastal charm.

Clams Casino

Clams Casino is a classic seafood appetizer that’s sure to be a hit at your Easter brunch. Fresh clams are topped with a buttery, breadcrumb mixture and broiled until golden and crispy. The combination of smoky bacon, garlic, and herbs brings out the best in the clams, making this dish a delightful way to start your meal.

Ingredients:

• 12 fresh littleneck clams, scrubbed and opened
• 4 slices bacon, diced
• 1/4 cup breadcrumbs
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the broiler to high and arrange the clams on a baking sheet.
2. In a skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, reserving the bacon fat in the skillet.
3. Add the garlic to the skillet and cook for 1 minute until fragrant. Stir in the breadcrumbs, Parmesan cheese, and parsley, cooking for another 2 minutes until the breadcrumbs are lightly toasted.
4. Add the lemon juice, salt, and pepper to the breadcrumb mixture, then stir in the cooked bacon.
5. Spoon the breadcrumb mixture evenly over each clam. Drizzle with olive oil.
6. Broil the clams for 3-4 minutes, or until the breadcrumbs are golden brown and crispy.
7. Serve immediately, garnished with additional parsley and lemon wedges.

Clams Casino is a sophisticated yet simple appetizer that brings a touch of elegance to your Easter brunch. The combination of fresh clams, smoky bacon, and buttery breadcrumbs is irresistible, making this dish a crowd-pleaser. It’s an ideal way to begin your meal, providing a burst of savory flavor to set the tone for the rest of your brunch spread.

Shrimp Scampi with Angel Hair Pasta

Shrimp Scampi with Angel Hair Pasta is a light yet indulgent dish that brings together succulent shrimp, garlic, white wine, and lemon to create a deliciously aromatic sauce. The delicate angel hair pasta perfectly absorbs the flavorful sauce, making every bite a delight. This dish is quick to prepare and ideal for a refined yet easy Easter brunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz angel hair pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• Olive oil for cooking

Instructions:

1. Cook the angel hair pasta according to the package directions. Drain, reserving 1/2 cup of pasta water, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the white wine, lemon zest, and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.
5. Return the shrimp to the skillet and add the cooked pasta. Toss to coat the pasta and shrimp with the sauce, adding a little reserved pasta water if needed to thin the sauce.
6. Season with red pepper flakes (if using), salt, and pepper to taste. Garnish with fresh parsley and serve immediately.

Shrimp Scampi with Angel Hair Pasta is a perfect Easter brunch dish, offering a burst of citrus and garlic flavors with succulent shrimp. The light but satisfying pasta is the ideal vessel for the tangy, buttery sauce. This dish is simple to make yet tastes sophisticated, making it a wonderful choice for a quick yet impressive holiday meal.

Smoked Salmon and Cream Cheese Bagels

Smoked Salmon and Cream Cheese Bagels are a classic brunch option that brings together the rich flavors of smoked salmon, creamy cheese, and fresh garnishes on a toasted bagel. This dish is not only quick to prepare but also a versatile option that can be customized with various toppings such as capers, red onions, and fresh dill. It’s the perfect addition to an Easter brunch spread.

Ingredients:

• 4 bagels, halved and toasted
• 8 oz cream cheese, softened
• 4 oz smoked salmon
• 1/2 small red onion, thinly sliced
• 1/4 cup capers
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice
• Freshly ground black pepper to taste

Instructions:

1. Toast the bagels until golden brown.
2. Spread a generous layer of cream cheese on each toasted bagel half.
3. Top with slices of smoked salmon, followed by red onion, capers, and fresh dill.
4. Drizzle a small amount of lemon juice over the toppings and sprinkle with black pepper.
5. Serve immediately, garnished with extra dill or lemon wedges as desired.

Smoked Salmon and Cream Cheese Bagels are a crowd-pleasing dish that’s both elegant and easy to prepare for Easter brunch. The creamy cheese and salty salmon are perfectly complemented by the fresh, tangy garnishes, creating a harmonious balance of flavors. Whether served as an appetizer or a light main course, this dish is sure to elevate your holiday spread.

Baked Cod with Herbed Panko Crust

Baked Cod with Herbed Panko Crust is a simple yet sophisticated seafood dish that will shine on your Easter brunch table. The flaky cod is topped with a crispy, herbed panko crust that adds a delightful crunch, while the fish itself remains tender and moist. This dish pairs well with a variety of sides and is a lighter alternative to heavier seafood options, making it ideal for a springtime brunch.

Ingredients:

• 4 cod fillets
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tbsp lemon zest
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the cod fillets on it. Season with salt and pepper.
3. In a small bowl, mix the panko breadcrumbs, parsley, thyme, Parmesan cheese, lemon zest, and olive oil. Stir until the breadcrumbs are evenly coated with the oil.
4. Press the breadcrumb mixture onto the top of each cod fillet, covering the fish evenly.
5. Bake for 12-15 minutes, or until the cod is cooked through and the breadcrumb crust is golden brown and crispy.
6. Serve with lemon wedges for a burst of freshness.

Baked Cod with Herbed Panko Crust is a delicious and healthy seafood dish that’s perfect for Easter brunch. The crispy, flavorful crust adds a satisfying texture to the delicate cod, while the fresh herbs and lemon zest enhance the dish’s light, bright flavors. It’s an elegant and easy-to-make dish that’s perfect for a springtime brunch spread, offering guests a tasty and refreshing seafood option.

Lobster Roll Sliders

Lobster Roll Sliders are a delightful, bite-sized version of the classic New England lobster roll, making them the perfect seafood treat for Easter brunch. With succulent lobster meat tossed in a light mayo dressing and served in buttery, toasted slider buns, these sliders are both luxurious and easy to enjoy in a small, casual setting. They offer a taste of indulgence without the formality, making them an ideal choice for a brunch buffet or as a standalone appetizer.

Ingredients:

• 1 lb cooked lobster meat, chopped
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tbsp fresh chives, chopped
• 1/2 tsp Dijon mustard
• 1/4 tsp Old Bay seasoning
• 12 small slider buns
• 4 tbsp unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the lobster meat, mayonnaise, lemon juice, chives, Dijon mustard, Old Bay seasoning, salt, and pepper. Gently toss to combine, being careful not to break up the lobster meat too much.
2. Heat a skillet over medium heat and brush the insides of the slider buns with melted butter. Toast the buns in the skillet until golden brown.
3. Spoon the lobster mixture onto the toasted buns, dividing the filling evenly between the buns.
4. Serve immediately, garnished with additional chives or a sprinkle of Old Bay seasoning for extra flavor.

Lobster Roll Sliders are a fantastic way to incorporate the elegance of lobster into your Easter brunch without the mess or fuss of traditional lobster rolls. The buttery toasted buns and creamy lobster filling make each bite heavenly, while the mini size allows for easy serving and enjoying. These sliders bring a sophisticated seafood twist to your brunch table and are sure to impress your guests with their refined yet approachable flavor.

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a light, refreshing, and flavorful seafood dish that’s perfect for a spring Easter brunch. The tender shrimp are complemented by creamy avocado, crisp vegetables, and a tangy citrus dressing. This salad is not only healthy but also packed with vibrant flavors, making it an excellent choice for a dish that feels both indulgent and light. It’s perfect as a main course or as a side to other seafood dishes.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp cumin
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large mixing bowl, combine the shrimp, avocado, cucumber, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, making sure the shrimp and vegetables are evenly coated.
4. Serve immediately or chill for 10-15 minutes before serving to allow the flavors to meld together.

Shrimp and Avocado Salad is a delightful addition to your Easter brunch menu, offering a refreshing burst of flavors and textures. The tender shrimp and creamy avocado pair perfectly with the crisp cucumber and tomatoes, while the citrusy dressing adds a zesty finish. This salad is both satisfying and light, making it an excellent option for those seeking a healthy yet indulgent seafood dish. It’s easy to make, visually stunning, and sure to be a hit with your guests.

Mussels in White Wine and Garlic Sauce

Mussels in White Wine and Garlic Sauce is an elegant yet simple seafood dish that’s perfect for Easter brunch. The mussels are steamed in a fragrant broth made from white wine, garlic, butter, and fresh herbs, creating a dish that’s both flavorful and aromatic. This dish is ideal for serving as an appetizer or a main course, especially when paired with crusty bread to soak up the delicious sauce.

Ingredients:

• 2 lbs fresh mussels, scrubbed and debearded
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup unsalted butter
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Crusty bread for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
2. Add the white wine and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
3. Stir in the butter, parsley, thyme, red pepper flakes (if using), salt, and pepper.
4. Add the mussels to the pot, cover, and steam for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. Serve the mussels in a large bowl with the broth and garnish with additional fresh parsley. Serve with crusty bread on the side for dipping into the flavorful sauce.

Mussels in White Wine and Garlic Sauce is a wonderfully aromatic dish that’s both sophisticated and easy to prepare. The combination of garlic, wine, and butter creates a rich broth that complements the mussels perfectly. This dish is an ideal choice for Easter brunch, offering a luxurious, seafood experience that pairs beautifully with a crisp white wine. Serve with bread for a complete, indulgent meal that will have your guests coming back for more.

Note: More recipes are coming soon!