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Garlic Herb Seasoning

Blue Crab Bay Co

DESCRIPTION
A convenient and delicious blend of herbs and garlic. Mix with butter, margarine, or olive oil and drizzle over bread. Also popular as a seasoning for corn on the cob, baked potatoes, shrimp scampi or escargot. Best of all - it is salt free!. All natural

DETAILS
- Net wt 0.5 oz (27g)
- Salt free
- Product of USA

SUGGESTED RECIPES



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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GARLIC PARMESAN LOAF
Ingredients
1 tbsp. Blue Crab Bay Co.® Garlic Herb Seasoning
1/2 stick butter or margarine
Grated Parmesan cheese
Italian bread
Instructions
Cut bread in half lengthwise or in slices. Cream butter or margarine with herbs and spread mixture over both halves of bread or in between slices. Place on baking sheet and sprinkle with grated Parmesan. Brown under preheated broiler until golden or bake at 375°F for 10 to 15 minutes. Option: Add 2 cloves minced fresh garlic to mixture.

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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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