We Specialize in Caviar, and Sell Retail, Wholesale and Mail-Order With Overnight Delivery.
Walter's Caviar also ships retail packaged prime Georgia shrimp. It's a fact:
none other are so flavorful and succulent! The shrimp supplied by Walter's Caviar are caught by Howell
Boone from his boat "Miss Bertha", just off the sandy Georgia coast. Direct shipment
will guarantee exquisite freshness of the prime quality shrimp. |
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Caviar & Salmon Canapes |
4 oz. cream cheese at room temperature
1 teaspoon snipped fresh chives or minced green onion
pumpernickel or rye bread (12 pieces, each 2.5 inches square)
1.5 oz. thin-sliced cold-smoked salmon
2 oz. Walter's Caviar
blades of chives or dill for garnish
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Caviar/Pasta Filler |
1/4 cup butter
1/4 cup green onion - chopped
2/3 cup heavy cream
1 tablespoon lemon peel - grated
8 oz. thin spaghetti (cooked)
4.5 oz. Walter's Caviar
Melt the butter. Add onion & cook over a low heat for 1 minute. Add cream & lemon peel.
Heat through, toss with pasta. Turn out onto a heated platter.
Top with Walter's Caviar. Yields 4 servings. |
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Toast Points |
One loaf, good quality, thinly sliced white bread.
Toast points are easily made at home and are the best accompaniment to fresh caviar.
Points are great, but it is fun to make different shapes, like hearts, stars or rounds with cookie cutters.
Trim the crusts and slice in half on the diagonal, twice, to form 4 triangles. Place the bread in a single layer on a baking sheet.
Bake the bread in a preheated 425 degree oven for 4-5 minutes, checking to make sure it doesn't become too dark.
Turn and bake on the other side, 2-3 minutes. Cool the "points" on baking rack.
Serve with caviar and perhaps a touch of creme fraiche, but nothing more to mask the bewitching experience of caviar.
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Fresh Georgia Royal White Shrimp |
Fried Georgia Shrimp -
Allow 1/2 pound of unpeeled shrimp per person. Peel the shrimp.
Split the peeled shrimp by cutting down the
middle of the back through the body. You can then bend the shrimp into a doughnut shape.
Shake the shrimp in a covered bowl with medium fine soda cracker meal.
Use a large deep fat fryer, filled 1/3 full of Wesson Oil. Use a thermometer to ensure that
the oil is heated to 375-385 degrees. Place about 15 to 18 shrimp in a frying basket, trying to place
them a single layer deep. Cooking time will be brief, about 25 or 30 seconds.
The shrimp are perfectly cooked when they turn light tan. Overcooking will make the shrimp tough
and less flavorful. Season to taste. We prefer McCormick Season-All lightly sprinkled after frying.
Boiled Georgia Shrimp -
Place unpeeled shrimp in a large pot and cover with water.
Add a finely chopped onion. Add McCormick Season-All (or your favorite seafood spice) and black pepper to
your taste. You will need a lot of seasoning to penetrate the shell. Bring the pot to a light boil
and remove the heat. Let set for 2 to 3 minutes, drain and serve.
Overcooking will make the shell stick to the meat and ruin the texture.
Shrimp and Pasta in Brown Gravy -
You will need a Betty Crocker "Pasta Primavera" Suddenly Salad.
Peel boiled shrimp and chop into small pieces. Make a brown gravy. Add chopped onion and the pasta seasoning pack,
along with a little McCormick Season-All. Then add the chopped shrimp.
Boil the pasta and vegetable pouch according to the package direections.
Serve the brown gravy and shrimp over the top of the pasta and vegetables.
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Easy Shrimp Appetizer |
4 lbs. Large georgia Shrimp, peeled & deveined; Wishbone Italian Salad Dressing;
Assorted veggie sticks, melon balls, etc.
1) Boil the Georgia Shrimp & peel
2) While the large Georgia Shrimp are still warm, place them in glass baking dish
and pour the Wishbone Salad Dressing over them.
3) Cover & referigerate overnight.
Serves 4.
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Tangy Shrimp Cocktail |
2 lbs. Large Georgia Shrimp, peeled & deveined
1/2 cup chili sauce
1/2 cup lime juice
3 tsp Tabasco Hot Sauce
1 cup chopped tomato
1/2 cup onion
2 avacados, chopped
1) Steam the Large Georgia Shrimp
2) Mix all the ingredients except the avacados & lime wedges.
3) Refrigerate for 2 hours
4) Add the cold avacados and mix with the steamed Large Georgia Shrimp.
5) Garnish with lime wedges.
Serves 4. |
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Shrimp Salad Southern Style |
2 lbs. of Large Georgia Shrimp, preboiled, peeled, deveined & chopped.
1/2 cup diced celery
1/2 cup sweet relish
2 Tbs Onion (diced)
1/2 cup Mayonnaise
2 Tbs Lemon juice
Salt & Pepper to taste
1) Boil the Georgia Shrimp in Old Bay Seasoning the day before & refrigerate
2) Mix all other ingredients & refrigerate till cold.
Serve on a bed of lettuce with a glass of Iced Tea.
Serves 4.
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Deep Fried Georgia Shrimp Balls |
2 lbs. Large Georgia Shrimp, cleaned & deveined
4 bacon strips
1/2 medium onion
salt & Pepper
6 Slices of Bread
2 Eggs, beaten
4 Tbs Corn Starch
Peanut Oil
Chop the Large Georgia Shrimp, bacon and onion until fine. Place mixture in a bowl.
Remove the crust from the bread, then cube the bread. Place cubes in the Large Georgia Shrimp mixture.
Add salt & pepper, eggs and 2 tablespoons of corn starch to mixture. Combine thoroughly.
Fill wok
halfway with peanut oil. Heat oil on highest setting (or 400 degrees).
When oil is hot take 2 teaspoons of shrimp mixture & form a 1" ball.
Drop ball into oil for about 1.5 minutes. Turn balls so that each will fry to a golden brown.
Remove balls & place on a paper towel to drain any excess oil.
Repeat procedure. Serves 6. |
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Shrimp & Bacon Bits |
24 Large Georgia Shrimp, cooked, peeled, & deveined.
1/2 clove garlic, slivered
1/2 cup chili sauce
12 slices bacon
Mix Large Georgia Shrimp & garlic. Pour chili sauce on the Georgia Shrimp.
Cover & refrigerate, stirring (at least 2 hours).
Cut bacon into halves & fry until partially cooked.
Wrap each Georgia Shrimp in bacon & use wooden picks to keep
the bacon on the shrimp.
Broil within 2 inches of heat so bacon is crisp.
Serve immediately..
Makes 24 appetizers.
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Shrimp Salad Sandwiches |
2 lbs. Large Georgia Shrimp, preboiled, peeled & deveined
1/2 cup mayonnaise
1/3 cup chopped celery
2 tsp McCormick Season-All seasoned salt
2 tsp Lemon juice
1/4 tsp Worcestershire Sauce
4 croissants
1) Preboil the Georgia Shrimp in Old Bay Seasoning
2) peel, devein and chill the Georgia Shrimp
3) Cut the Georgia Shrimp in half & mix with remaining ingredients
4) Cover & refrigerate for at least 15 minutes
5) Stir before spreading on croissants.
Serves 4. |
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