MAY IS A MONTH FOR EATING SHRIMP AND CELEBRATING MEMORIAL DAY


May is a good month on Amelia Island.  The weather is usually spectacular.  The island is hopping with many events planned, beginning with the 55th annual Isle of Eight Flags Shrimp Festival (May 4-6) and culminating with the Memorial Day Weekend (May 25-28).

Since Amelia Island has some of the best shrimp in the world, what better way to celebrate this tasty crustacean than with a shrimp salad mixed with a white remoulade sauce in the french style.

Lobster or Shrimp Salad with Cucumber and special spices photo by Kathy Miller

Ingredients

For The Remoulade
  • 1 cup Duke's mayonnaise
  • 1/4 cup dill pickles or cornichons, drained and diced
  • 3 tablespoons minced fresh dill
  • 1 tablespoon capers, drained
  • 2 teaspoons Dijon or stone ground mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper
For The Salad
  • 1 1/2 pounds fresh shrimp or lobster, diced
  • 1/2 cup diced cucumber
  • cucumber slices for the garnish
  • cherry tomatoes halved
  • shredded carrots for garnish

Instructions

  1. For the remoulade, combine mayonnaise, pickles, dill, capers, mustard, anchovy paste, lemon zest, lemon juice and pepper in a small bowl.  Cover and refrigerate until ready to use.
  2. For the salad, bring a large pot filled with water to a boil.  Add any seasoning such as Crab boil or Zataran's that you like.  Add shrimp and bring back to a boil.  Boil for a minute or so. Test one under cold water,  peel and taste.  You don't want to overcook shrimp.
  3. After the shrimp or lobster are cooked, dice and place in a bowl.  Add the diced cucumber, and special seasonings.  Play around with seasonings you like, such as a Jamaican jerk seasoning or a cajun seasoning for a New Orleans style.  Toss lightly with the remoulade.  Chill until ready to serve.
  4. Place the shrimp or lobster salad on a bed of lettuce and garnish with halved cherry tomatoes and cucumber slices.  Sprinkle with carrots.

By KathyMillerTime
Adapted from Barefoot Contessa

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Memorial Day also falls in May.  Memorial Day is a time to remember our military men and women who have given their lives to protect our country and our way of life…a free way of life.  Thank you to all who have given the ultimate sacrifice.

It is also a time when families and friends gather together for lots of great food and fun…The time  marking the beginning of summer.

Many celebrations will include red, white and blue flags, clothing and table decorations.

Memorial Day table setting photo by Kathy Miller

I love a good cheese tray to start things off on the right foot.

2 cheese boards photo by Kathy Miller

Fruit and Cheese board photo by Kathy Miller

Cheese board ith olives and rosemary photo by Kathy Miller

I also like to end with a great dessert.  Blueberries and Memorial Day seem to go together.  I love this  Blueberry Pecan Cobbler.

Blueberry Pecan Cobbler photo by Kathy Miller

The pecans in the middle layer makes this cobbler special!

Blueberry Pecan Cobbler first layer with pecans in the middle photo by Kathy Miller

Blueberry Pecan Cobbler photo by Kathy Miller

Ingredients

  • 4 pints fresh blueberries
  • 1 1/2 cups sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 15 ounce package refrigerated pie crusts, divided
  • 1/2 cup chopped pecans
  • Vanilla ice cream

Instructions

  1. Preheat oven to 450 degrees.
  2. Bring first 7 ingredients to a boil in a saucepan over medium heat; stir until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes.
  3. Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Roll 1 piecrust to 1/8 inch thickness on a lightly floured surface; cut an 8 inch square. Place over blueberry mixture; sprinkle with pecans.
  4. Bake at 450 for 10 minutes. Spoon remaining blueberry mixture over baked crust.
  5. Roll remaining pie crust to 1/8 inch thickness, and cut into 1 inch strips. Place in lattice design over blueberry mixture. Place pan on a baking sheet on middle oven rack. Bake at 450 degress for 10 minutes or until golden.
  6. Serve with ice cream.

Notes

I made this in a souffle dish. Turned out perfectly. The pecans and center pie crust give this cobbler a unique twist.

By KathyMillerTime
Adapted from from a long ago Southern Living

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Come celebrate with me.  I’ll save you a seat at the table.

SaveSave

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

8 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2018 Kathy Miller. All Rights Reserved.

Website Design and Developed by PMCJAX