Recipe: Old Bay Herb Crusted Shrimp

Estimated Cost:  $13.00

Prep Time:  15 minutes

Cooking Time:  12 minutes

Yields:  16 appetizer servings

I grew up in a family that used lot’s of
Old Bay seasoning.  These wonderful appetizers won’t last long after being served. They are super easy to prepare, and made my mouth water as I prepared this post.  A few words on Old Bay Seasoning from the Old Bay web site:

There are two things you need to know about OLD BAY Seasoning: 1) it’s great on seafood and 2) it’s great on everything else. For 60 years it’s ruled the spice rack as The Definitive Seafood Spice, with a world-famous blend of 18 herbs and spices.  In Chesapeake Bay, it’s on every dining room table, nestled between the salt and pepper shakers. But it’s more than that. It’s a time-honored tradition. When somebody whips out the little yellow can, you know you’re in for a good time.

2 lbs. lg. shrimp, peeled and deveined
1 Tbs. Old Bay Seasoning
1 Tbs. oregano leaves
2 tsp. coarse ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
1 lemon, juiced
5 Tbs. olive oil, divided

1. In a large resealable plastic bag, combine Old Bay, oregano, black pepper, garlic and onion powders, cumin, chili powder, lemon juice and 4 tablespoons olive oil. Add shrimp. Seal and toss well to coat. Refrigerate 2 hours.

2. Heat remaining tablespoon olive oil in large non-stick saute pan over medium-high heat. Drain shrimp and add to saute pan in batches. Cook 2 or 3 minutes on each side or until shrimp turn pink.

3. Swipe a few shrimp for yourself, then transfer to a large serving platter. (Once served, these crispy treats won’t last very long.)

Mike’s comments:

The first time I served Old Bay Herb Crusted Shrimp, I did so with cocktail sauce for dipping. I found the sauce was an unnecessary step. These shrimp are so darn good by themselves no dipping sauce is required.

Original recipe source: Old Bay Recipes

Recipe: Outer Banks Shrimp Burgers

Estimated Cost:  $11.00

Prep Time:  15 minutes

Cook Time:  8 minutes

Serves:  4

The first time I had a shrimp burger was in the Outer Banks in North Carolina at a diner just off the beach.  I’ve tried to replicate that culinary experience for years, and I think I’ve gotten pretty close.

1 lb. shrimp, peeled and deveined
2 garlic cloves
1/8 cup cilantro or freshly chopped parsley
1 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
1/2 cup Panko breadcrumbs
1 egg, lightly beaten
1 Tbs. vegetable oil
4 whole wheat hamburger buns
lettuce and mayonnaise if desired

1. Coarsely chop half of the shrimp and add to a medium-bowl.

2. Place the remaining shrimp, garlic, and cilantro in the food processor. Pulse shrimp mixture to create a chunky paste, approximately 5-7 pulses. Mix the shrimp paste in the bowl with the chopped shrimp.

3. Add the salt, paprika, onion powder, Old Bay Seasoning, cayenne pepper, Panko breadcrumbs, and egg; mix only to combine.

4. Form into 4 patties.

5. Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a whole wheat roll with lettuce and mayonnaise.

Mike’s comments:

The topping and condiment combinations for Shrimp Burgers are endless. Get creative and use items your family loves the most. One of my personal favorite condiments for Outer Banks Shrimp Burgers is Old Bay Horseradish Mayonnaise.

Recipe: Crescent City Jambalaya

Estimated Cost:  $12.00

Prep Time:  15 minutes

Cook Time:  35 minutes

Serves:  8

I’ve always been a fan of Zatarain’s New Orleans influenced food products.  This recipe is basically a very minor modification of one of the jambalaya recipes available on the Zaterain’s web site.  They say its perfect for your Mardi Gras party, I say its perfect ANYTIME!

 

1 Tbs. olive oil OR vegetable oil
1 med. onion, chopped
1 med. green bell pepper, chopped
1 med. yellow bell pepper, chopped
1 can (14.5 oz.) fire roasted diced tomatoes
1 cup water
1 pkg. (8 oz.) Zatarain’s Jambalaya Mix
1 lb. large shrimp, peeled and deveined
1 pkg. (14 oz.) smoked sausage, cut into 1/4-inch slices

1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

Mike’s comments:

My favorite part of making jambalaya is how easily different meats can be interchanged or added. You can easily add a cup of cooked shredded chicken or pork to this recipe and still expect wonderful results.

This recipe also comes out perfect when doubled. Simply add twice the amount of everything to feed a larger crew.

Recipe: Shrimp on the Barbie

Estimated Cost:  $13.00

Prep Time:  20 minutes

Grill Time:  6 minutes

Serves:  4

Yum Factor:  TBA

Grilled shrimp is probably my favorite way to enjoy one of my favorite foods. It took me quite a bit of trial and error but I think this recipe has become the peoples-choice in my home.

24 extra lg. shrimp, peeled and deveined
1/4 cup butter, melted
2 garlic cloves, minced
1 Tbs. Old Bay Seasoning
1 Tbs. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. cumin

1. Thread the shrimp onto skewers. If you are using wood skewers, be sure to soak them in water for 15 minutes before threading.

2. In a small sauce pan, over low heat, melt the butter with the minced garlic.

3. In a small bowl combine the Old Bay Seasoning, brown sugar, garlic powder, onion powder, paprika, and cumin.

4. Brush one side of the skewered shrimp with the melted butter. Sprinkle half the spice mixture over the buttered shrimp. Grill over medium heat for 3 minutes, butter side down. Brush uncooked side of shrimp with butter and sprinkle with remaining spice. Flip and grill an additional 3 minutes. Shrimp should be pink.

Mike’s comments:

I think the real key to getting this recipe spot-on is the Old Bay Seasoning. Chances are good you might not have any in your pantry. Old Bay Seasoning is an excellent addition to your spice collection. It can be used to enhance the flavor of countless dishes.