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Tartar Sauce: A trade secret recipe. Perfect with Fried Fish, Fried Oysters.
12 oz. Bottle.
Horseradish Cocktail Sauce: Our LowCountry blend. Steamed or Fried Shrimp, Oysters, & Crabs cry out for it!
12 oz. Bottle.
Peppered Lemon: Great for Fried Shrimp, Fried Fish; on Salads & Fried Seafood. Use with our Seafood Breader for a taste you’ll want again & again.
Ingredients—Salts, Spices, Lemon. Celery, Pepper, Sugar. Garlic, Onion.
5 oz. pkg. or
14 oz. bottle.
Roasted Garlic Pepper: Great for Baked & Broiled Fish; on Salads & Fried Seafood.
Ingredients—Salts, Spices, Garlic. Red & Green Bell Peppers. Celery. Black Pepper, Sugar, Onion.
5 oz. pkg. or
14 oz. bottle.
Garlic Crab & Shrimp Steam: A blend for Shrimp & Crabs with just the right heat & Garlic added. Season unpeeled Shrimp & whole Crabs generously. Great in Frogmore Stew or Shrimp & Grits, for that matter.
PLEASE STEAM, DON'T BOIL.
Ingredients—Salts, Spices, Garlic. Paprika, Celery. Lemon, Pickling Spice, Laurel.
5 oz. pkg. or
14 oz. bottle.
Also available in Cayenne Powered strength.
Kiwi Lime Spice: One of Our Favorite Spices. Great on Fried and Broiled Seafood & on Salads. Use with our Seafood Breader for a taste you’ll want again & again.
Ingredients—Salts, Spices, Lime Oil. Celery, Pepper, Sugar. Garlic, Onion.
5 oz. pkg. or
14 oz. bottle.
Seafood Breader: A universal blend for Fish, Shrimp, Oysters, even chicken & pork chops. With just a hint of spice. You can add any of our other signature spices to give it more flavor.
Ingredients—Yellow corn flour. Enriched wheat flour (flour, niacin, iron, thiamine monosterate, riboflavin, folic acid). Salt, spices, whey, monosodium glutamate, sodium bicarbonate, egg, onion powder, corn syrup solids, sodium aluminum phosphate, monocalcium phosphate, soy flour.
32 oz. pkg.
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All de Tings to Buy in One Box!
Contents:
Tartar Sauce 12 oz. bottle
Garlic Crab & Shrimp Steam 14 oz. bottle
Peppered Lemon 14 oz. bottle
Roasted Garlic Pepper 14 oz. bottle
Horseradish Cocktail Sauce 12 oz. bottle
Croaker Sack
Shrimp Deveiner
2 Washcloths
Carolina Oyster Knife
Crab Mallet
Cocktail Fork/Spoon
LowCountry Photo Suitable for framing
“We Island” Tings!
CRAB MALLET—This handy device will allow you to crack crab claws & lobster shells without damaging the meat. Please resist the urge to hit an alleged friend, spouse, or loud children in the head with this tool.
COCKTAIL FORK/SPOON—A little gadget that allows you to get in tight crustacean spots, and then enjoy as much of crab or lobster meat there is!
SHRIMP DEVEINER—This tool, once mastered the use of, will reduce preparation time for fresh or frozen shrimp. For the right handed person, grab the shrimp palm down between the index finger and thumb of the left hand. Thread the tip of the deveiner under the shell of the shrimp. A very deliberate thrust along the spine of the shrimp should detach both the shell and the sand sack. The more shrimp you clean the better you get at it. (Hint...) to leave the tail on your shrimp, exit the deveiner at the last section before the tail.
DON'T FORGET TO WIPE YOUR MOUTS—Washcloths.
STANDARD OYSTER KNIFE—These are the first knives known to the lowcountry. Oysters are best opened from the hinge.
CAROLINA OYSTER KNIVES—These knives are more spatulate and have blue plastic handles. These tools fit your thumb into a position to move a powerthrust which will open even the least cooked oyster. Some folks swear by them.
CROAKER SACK—One of the most important tools in the kit. If you are fishing, crabbing, or oystering, you need a place to store your bounty 'til you git home. This bag will keep the crabs off your fish, and if needed, your laundry?
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“…No Need Fuh Go Hungry in de Lowcountry”
Cooking Instructions:
Sautéed shrimp taste delicious and are better for you than deep-fried. Use any of the spices included and use olive oil, butter, lethicin spray (Pam), or a combination, enough to coat the bottom of your fry pan. The higher the heat, the more closely you'll have to pay attention, and the crispier the texture of the shrimp will be. The lower the heat, the more tender the shrimp are through and through.
DO NOT BOIL SHRIMP!! Boiling changes the texture of shrimp; they become tough.
Experiment with our blends in your seafood cooking and beyond. We say, “These spices will make anyone a good cook, and make the good cook a chef.” And I oughtta know!
