When feeding a crowd, setting up a buffet is a smart way to go! Setting up a buffet table not only allows for easy serving, but it also lends itself to prepping everything ahead of time (my favorite entertaining tip) and lets you offer a wide variety of menu items. This way everyone is sure to find something yummy. What more does one want when serving a crowd?
With the holidays coming up my friends at Sunday Supper decided to share some of their favorite buffet menu ideas. Whether you are planning a gathering for a few or for many, you are sure to find some wonderful choices below. From appetizers, entrees, and desserts – we have got you covered!
This Mediterranean Shrimp Bake recipe is a recipe that my mom had in her collection of tried and true favorites. My family and I enjoyed this scrumptious dish when we were all together recently. We made up an double batch because we were feeding a large hungry crowd and everyone loved it! Even the much younger set, that we thought might not be so keen on shrimp. Boy, were we surprised! The dish was gobbled up quickly!
This dish comes together really quickly. The only time consuming part is peeling and deveining the shrimp. If you buy the shrimp ready to go, you can put this recipe together lickity-split.
We served the Mediterranean Shrimp Bake with a wild rice and quinoa mix, steamed asparagus, and a salad. All items perfect for your buffet table. Speaking of setting up a buffet table, have you seen my short video on how to best set up the buffet?
Now for the recipe…
Mediterranean Shrimp Bake Recipe
- 3 – 14 oz. cans of tomatoes.We used 1 can of chopped, 1 can of stewed, and one can of whole tomatoes that we cut up. Note – You can use five fresh tomatoes in place of the canned. Just parboil the tomatoes, remove the skins and chop. Adjust the baking times as noted at the bottom.
- 3 tablespoons olive oil
- 2 Garlic cloves, minced
- 3/4 teaspoon course salt
- 3/4 teaspoon pepper
- 1 to 1 1/2 pound of large shrimp – peeled and deveined.
- 1/2 cup parsley, chopped
- 2 tablespoons lemon juice
- 1 cup crumbled feta cheese
- Prep shrimp – peel, devein, and clean. Keep chilled until ready to use.
- Preheat oven to 450 degrees
- Mix together tomatoes, olive oil, garlic, salt, pepper, parsley, lemon juice, and feta.
- Pour a layer of tomato mixture into the bottom of a 9×13
- Top with a layer of raw shrimp.
- Cover shrimp with the remaining tomato mixture.
- Bake at 450 degrees for 30 -35 minutes or until shrimp are done.
*Note if using fresh tomatoes then mix together tomatoes, olive oil, garlic, salt, pepper. Pour this mixture into the pyrex pan and bake for 20 minutes at 450 degrees. Stir in all the remaining ingredients and bake for an additional 10 – 15 minutes.
As I mentioned earlier, my friends at Sunday Supper are serving up their favorite buffet menu ideas! Check out these wonderful sounding recipes! Thank you to Christine from A Kitchen Hoor’s Adventures for hosting this event.
Buffet Menu Ideas #SundaySupper
Abundance of Appetizers
- Buffalo Wing Cauliflower by April Golightly
- Charcuterie Buffet by A Kitchen Hoor’s Adventures
- Pesto Goats Cheese Filo Parcels by Caroline’s Cooking
- Roasted Beet Dip with Fennel and Garlic by Cooking Chat
Sundry of Savory Dishes
- Honey-Glazed Bacon-Wrapped Ham by Palatable Pastime
- Old Fashioned Potato Gratin by The Wimpy Vegetarian
- Squash and Mushroom Gratin with Granola Topping by Take A Bite Out of Boca
Desserts by the Dozen
- Cherry Pie Blondies by Pies and Plots
- Gingerbread Cookie Cups w/ Tapioca Pudding by The Freshman Cook
- Puff Pastry Ravioli Mince Pies by Food Lust People Love
- Raspberry Topped Mini Cheesecakes by That Skinny Chick Can Bake
- White Chocolate Christmas Crack Recipe by Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.