Shrimp is What’s for Dinner


On my drive home from work the other day I happened to hear an advertisement for shrimp at Whole Food’s for $7.99/lb.  I was super excited because LJ had been requesting shrimp for dinner the past couple weeks….but I was less than happy to pay $14.99/lb.  Not only were these on sale….they were caught in North Carolina ….score!  I also decided to spoil myself with some tulips.  I LOVE the Virginia grown tulips there!

shrimp 002

With our parents living in Wilmington, NC and vacationing at multiple North Carolina beaches. …..crabs and shrimp quickly became a frequent (favorite) dinner when we’re home.  So, I thought I’d share with you how we steam shrimp.  The recipe comes from Old Bay.

shrimp 001

Also pictured: Ketchup and horseradish for cocktail sauce…..and of course corn bread mix. Jiffy cornbread muffins are a MUST when we have shrimp for dinner 🙂

Here’s What You’ll Need:

2 Tablespoons Old Bay

1/2 cup apple cider vinegar

1/2 cup water

1-2 pounds of shrimp (double above recipe if you have more)

Mix all of the ingredients together, then bring the mixture to a boil.

shrimp 003

Once it’s boiling add the shrimp.

shrimp 004

Cover the pot and let the shrimp steam for 3-5 minutes.  I think mine were ready about 4 minutes.  Pay attention to your shrimp….the worst thing you could do is over cook them!  Rubbery shrimp are definitely NOT appetizing!

shrimp 005

Once they are a gorgeous pink color, pour them into a strainer in the sink.  Cover with ice to cool the shrimp and prevent them from cooking further.

shrimp 006

shrimp 007While your shrimp are cooling….don’t forget to make the cocktail sauce (horseradish + ketchup, keep adding horseradish to your desired spiciness level)!

shrimp 008

Finally it is time to sit down and enjoy!  Super easy dinner and they are delicious!

Megan and Matt left yesterday for 10 days in Ireland ( I am beyond jealous!)  LJ and I have  friends that are throwing a Kentucky Derby party tomorrow.  I am planning to make a delicious Bourbon Slush.  Stay tuned for the recipe!  What fun things are you doing this weekend?

Fixin’ to go Crab Pickin’


Well, I apologize for the lack of new posts.  Wedding season is coming up and Ryanne and I’ve been very busy with bachelorette parties and bridal showers.  I will be posting some DIY ideas for gifts and hosting in the near future so check back soon!

A few weeks ago my family and future brother-in-law’s family gathered at my parents’ home in Wilmington, NC to tie up loose ends for Ryanne’s wedding in October.  It’s a family tradition of sorts to try to get together at my parents’ place at the beach in August and and of course a Crab Pickin’ is essential!  Some people might feel like crab pickin’ is a waste of time… why go through all that hard work when you can buy pre-picked crabmeat at the store and make crabcakes?  Well here are my main reasons for why I LOVE pickin’ crabs:

1) There are some things in life that are even better when you have to work hard for them… like crabs.

2) Crab pickin’ is more of a social gathering, a way to catch up with family and friends.

3) It brings back wonderful childhood memories of being at our old beach house in the Outer Banks and spending time with amazing people who aren’t all with us anymore.

4) Crabs and beer go well together and I love both.

5) After living in the hustle and bustle in the Washington D.C.  area, sometimes we just need to relax and take it slooooowww…

My parents have found a roadside seafood distributor between Wilmington and Carolina Beach called Seaview Crab Company.  They go there religiously for their seafood.  Not only are they supporting a local business (who has the freshest seafood around), they also like to go out of their way to support a Virginia Tech alumni-run business (yes, Hokies are everywhere!)

The Basics of Steaming Crabs:

First, get your crabs from a reliable seafood company.  They need to all be ALIVE!!!  If there is a dead one that’s not moving THROW IT OUT, your body will thank you in the morning. The male crabs are called “Jimmies”, which is what you want because they have more meat and we want the females to reproduce and make more crabs for us to eat!  My dad usually gets 1/2 bushel and that ‘s enough for about 6-7 people.  One of the most important tools you will need are tongs, the longer the better because those suckers will pinch the heck out of you! You will also need a big crab pot for steaming them.

These are the main ingredients for steaming crabs:

– Apple cider vinegar

– Water (or beer not pictured below because my husband was probably drinking it)

– Old Bay Seasoning (I love lots of this!!)

First, add equal parts of the vinegar and water (or beer) to the steaming pot until the liquids are about 2 inches high.  Bring to a boil on high heat.

Sprinkle Old Bay (according to your taste), then add the live crabs (yes I know, it’s mean) into the pot and put the top on.  You might need to hold down the lid, sometimes my dad uses the vice grips as a clamp because the crabs can get pretty feisty.  Let them steam for approximately 45 minutes and they will be a bright red (note: just because the crabs turn red at maybe 30 minutes doesn’t mean they are done!).

While they are cooking, put down a plastic table cloth or something to protect your “pickin’ table”.  We usually put a layer of plastic trash bags and then newspaper on top.  Then, select your dipping options: we use little dishes of melted butter or vinegar.

Once the crabs are done cooking, drain them and let them cool off so you don’t burn your hands while pickin’ them.  Don’t know how to pick a crab?  Well, stay tuned for the next post!