We were completely spoiled last night with the gift of 7lbs. of fresh off the boat Georgia Shrimp for our birthdays.  Two pounds cooked, peeled and ready for Shrimp Cocktail and 5 lbs. to go into the freezer for future Shrimp fests.

This tray of shrimp is one glorious site to behold.  The recipe possibilities are immense.  Best stated in the movie Forrest Gump.  “Shrimp is the fruit of the sea.  You can barbeque it, boil it, broil it, bake it, sauté it.  There’s…shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried.  There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp in potatoes, shrimp burger, shrimp sandwich…” 

We’ve got 5 pounds worth of inspiration in the freezer.  And two pounds worth of Classic Shrimp Cocktail in our bellies.  This is a happy place.

All my best,
xo Libby

Print

Classic Shrimp Cocktail {with Cocktail Sauce}

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For cocktail sauce…

• 3/4 cup ketchup
• 2 Tbl. prepared horseradish or to taste
• 1 tsp. fresh lemon juice
• 1 dash Worcestershire Sauce

For shrimp cocktail…

• 1 lb. large fresh shrimp in shells
• 1 tsp. Old Bay seasoning

Instructions

For cocktail sauce…

• Combine all ingredients and chill.

For shrimp cocktail…

• Combine 2 quarts of water with Old Bay seasoning and bring to a boil. Turn off heat and add shrimp. Allow to cook for about 2 – 3 minutes or until the shrimp turn pink. Drain and cool to room temperature. Peel, leaving tail in tact. Remove vein along curve of shrimp.

To serve…

• Place shrimp around edge of glass bowl filled with ice. Serve with cocktail sauce.

The post Classic Shrimp Cocktail {with Cocktail Sauce} appeared first on Lemony Thyme.

We made this Maryland Crab Dip for last year’s Super Bowl game in honor of the Baltimore Ravens.  It went great with our Cheesy Garlic & Herb Pull-Apart Bread made from a nice sourdough loaf in honor of the San Francisco 49ers.

When I posted the pull apart bread recipe on Facebook last night, the crowd went wild…..for the Maryland Crab Dip :)  So I got up this morning and made it just for you.

I made it for you, however my low-carb eating friends are going to be quite happy to find out it’s all for them.  This dip is super easy to make and is delicious served with crackers or celery sticks or cheesy pull apart bread.  Enjoy.

Print

Maryland Crab Dip

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 8 ounces lump crabmeat picked clean of any shells
• 1 8- ounce block cream cheese softened
• 1 8- ounce block cheddar cheese shredded
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup thinly sliced scallions
• 1/4 cup diced pimento drained well
• 2 tsp. Old Bay seasoning
• 3-4 dashes hot sauce
• 1/4 tsp. black pepper

Instructions

• Preheat oven to 350 degrees.
• Combine all ingredients except the crabmeat and 1/4 cup shredded cheddar. Once mixed well, fold in the crabmeat. Pour into a small casserole dish, sprinkle with shredded cheese.
• Bake for 20 minutes or until cheese is melted and mixture is bubbly.
• Serve with crackers, bread, or veggie sticks.

The post Maryland Crab Dip appeared first on Lemony Thyme.

When life gives you jumbo lump crab meat….

I’d like to say that I did great research to find the most incredible Crab Cake recipe or that I make Crab Cakes on a regular basis and this is my original recipe.  But instead I found this wonderful recipe right under my nose.

I picked up the can of Old Bay seasoning to check the sodium content and low and behold I found a crab cake recipe.  I figured the good folks at Old Bay knew a thing or two about Crab Cakes.  Why reinvent the wheel.

Having said that, I was determined not to go to the grocery store, but instead work with ingredients on hand.  We subbed some crushed Ritz crackers for fresh bread crumbs and chives for parsley.  These Crab Cakes were delicious.  Mostly crab, just enough binder and crumbs to hold them together, wonderful buttery edges….

And they were beautiful too.

I served them with a simple remoulade sauce and we enjoyed them for lunch.  I think I’ll add these to my holiday hors d’oeuvres spread, but make them silver dollar sized.

Print

Crab Cakes {with Remoulade Sauce}

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Old Bay

Ingredients

For crab cakes…

• 1 lb. lump crab meat
• 12 Ritz crackers or two slices of bread, crusts removed
• 2 Tbl. mayonnaise
• 2 Tbl. fresh chives or parsley minced
• 2 tsp. Old Bay Seasoning
• 1/2 tsp. dry yellow mustard
• 1 egg
• butter for frying

For remoulade sauce…

• 1/2 cup mayonnaise
• 1/4 cup chili sauce or ketchup
• 2 Tbl. prepared horseradish
• 1 tsp. red wine vinegar

Instructions

• In a medium bowl, combine all ingredients and gently combine. Form into patties and cook over medium heat in a buttered skillet until nicely browned.
• Combine all remoulade sauce ingredients and chill until ready to serve.

The post Crab Cakes {with Remoulade Sauce} appeared first on Lemony Thyme.