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Fine Crystals Sea Salt & Shaker Gift Set

Blue Crab Bay Co

DESCRIPTION
Perfect gift set for the host or hostess. This gift set contains the fine crystals sea salt and signature Blue Crab Bay seasoning shaker.
Genuine sea salt obtained naturally by sun and wind evaporation. Considered more flavorful than table salt; use to enhance the flavor of any dish. All natural.

DETAILS
Fine Crystals Salt
- Net wt 4.7 oz (133g)
- Product of USA
Seasoning Shaker
- Hand-painted with design created by Eastern Shore artisan José Dovis
- Porcelain
- Approx. 4" tall
- Microwave and dishwasher-safe
- Lead free

INGREDIENTS
- Sea salt

SUGGESTED RECIPES

Shrimp Scampi Machipongo Seafood Chowder Roasted Pepper Antipasti


SHRIMP SCAMPI
Ingredients
Clove garlic, chopped
2 tbsp. butter
2 tbsp. olive oil
1 to 1½ lbs. shrimp, peeled and deveined
1 tbsp. Blue Crab Bay Co.® Garlic Herb Seasoning
1 tsp. lemon juice
Fresh chopped parsley to garnish
Blue Crab Bay Co.® Fine Sea Salt and pepper to taste
Instructions
Sauté garlic in olive oil and butter. Add shrimp, Garlic Herb Seasoning, salt, pepper and lemon juice. Heat until shrimp are cooked through or hot. Serve over pasta and sprinkle with fresh parsley.

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MACHIPONGO SEAFOOD CHOWDER
Ingredients
1 lg. white potato
3 tbsp. olive oil
1/2 c. onion, chopped coarse
1/2 c. celery, chopped coarse
1/2 c. bell pepper, chopped coarse
1/2 c. carrot, chopped coarse
6 oz. can cocktail shrimp
1 1/2 tbsp. dried parsley
1 tbsp. garlic, chopped
1 tbsp. Blue Crab Bay Co.® Sea Salt
2-1/2 tsp. Blue Crab Bay Co.® Chesapeake Bay Seasoning
1 bay leaf
2 qts. prepared vegetable stock (or fish or chicken)
1 1/2 qts. milk
1/4 c. cornstarch mixed with 1/4 c. water
Fresh baby spinach leaves
1/2 to 1 lb. crab meat
Instructions
Clean, cube, and microwave potato until nearly tender. Heat olive oil in a large stockpot and add onion, celery, bell pepper and carrot. Saute over medium-high heat until vegetables are wilted, Add juice from shrimp (saving shrimp for later), potato, parsley, garlic, salt, Chesapeake Bay Seasoning and bay leaf and saute about 3 minutes more. Add stock and milk, then bring just to a boil. Lower heat and simmer about 40 minutes, or until the vegetables are tender. Toss in the shrimp and heat through. This soup may be pureed, or just serve as a chunky chowder. Garnish with fresh baby spinach, and crab meat. Serves 6 to 8.

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ROASTED PEPPER ANTIPASTI
Ingredients
3 red peppers
2 green peppers
2 yellow peppers
1/2 c. sun-dried tomatoes in oil, drained and cut into strips
2 cloves garlic, sliced
4 artichoke hearts from can, drained and sliced
Basil leaves
Fresh parsley
Dressing:
3 tbsp. balsamic vinegar
6 tbsp. olive oil
Few drops of chili sauce
Blue Crab Bay Co.® Fine Sea Salt
Blue Crab Bay Co.® Garlic Herb Seasoning
Ground black pepper
Instructions
Preheat oven to 375 degrees (350 degrees if gas). Lightly oil two foil-lined baking sheets. Place the whole peppers on foil, and bake for 40 to 45 minutes until soft and beginning to char. Remove peppers and cover with cloth or wet paper towel. Let cool for 5 to 8 minutes. Peel and slice roasted peppers, removing seeds. Mix with sun-dried tomatoes, garlic, and artichoke hearts. To make dressing, blend balsamic vinegar, olive oil, and chili sauce, then season with Fine Sea Salt, Garlic Herb Seasoning, and black pepper to taste. Pour the dressing over all and garnish with basil and parsley. Serve on pasta as an entree or on crusty bread as an appetizer. Makes a wonderful accompaniment to grilled lamb, beef, or pork. Serves 7.

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