Georgia Seafood Walter's Caviar Darien Georgia

Georgia Seafood Walter's Caviar Darien Georgia


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.

Serves 6 as a side dish
Active cook time: 20 minutes
Total time: 6 hours, 20 minutes

    3lbs preserved jellyfish (comes in bags, brined)
    1/2lb bacon
    3 eggs
    2 cups grated parmesan cheese
    5 cloves of garlic, minced
    1 cup diced water chestnuts, drained
    zest of one lime

    3 cups cooked Basmati or brown rice

    Soak the jellyfish in cold water in the refrigerator for at least 6 hours. Change the water every two hours.

    Drain the jellyfish and pat dry with a clean kitchen towel or a paper towels.

    Bring a pot of water to a boil.

    Directions Cont.

    Dice the bacon, and place in a cold sauce pan over low heat with the garlic. Cook the bacon until crisp and plenty of fat has rendered out.

    Mix the eggs and the parmesan together until thoroughly combined and pasty.

    Using a colander or pasta basket, drop the jellyfish in to the water and remove after two seconds. The volume of the jellyfish should reduce and it's texture should firm up.

    Put the jellyfish in to the bacon fat and toss to coat.

    Remove the jellyfish/bacon mix and place on a trivet.

    Slowly add the egg/parm paste while stirring. The heat of the pan and the bacon fat will coddle the eggs in to forming a sauce.

    Add the diced water chestnuts and toss again.

    Transfer to a serving bowl and top with lime zest.

    2 onions, chopped
    2 stalks celery, chopped
    1 teaspoon olive oil
    1/4 teaspoon Granulated Garlic
    2 1/2 cup chicken broth
    1/4 cup flour
    3 tablespoons lemon juice
    1/8 teaspoon Cayenne Pepper, or to taste
    2 teaspoons Tabasco sauce
    1 1/2 lb shrimp, peeled and deveined
    1 1/2 lb lump crabmeat
    1/4 cup green onions, chopped
    1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

    3 cups cooked Basmati or brown rice

    In a large stockpot, saute onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

    Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
    Serve over rice. Makes 8 servings

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

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.

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.

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.


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.

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.

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.


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.

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).
PERCHING PELICANİSANDY JONES 2000 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.

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.

Walter's Caviar & Seafood
P.O.Box 263
Darien, GA 31305
FAX 912-437-4719
Call Monday - Friday 10am-5pm Eastern

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Georgia Seafood Walter's Caviar Darien Georgia
Georgia Seafood Walter's Caviar Darien Georgia
Georgia Seafood Walter's Caviar Darien Georgia