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Still searching for your Summer vacation home?
Tybee Vacation Rentals has added many exciting properties to our rental program for this summer. If you have not yet reserved your vacation dates make sure to give our office a call at 877.423.7040. We will be glad to help guide you through your options to find the perfect vacation home for your stay and budget.
Labor Day Beach Bash
Don't despair Summer is still in full swing... But why not go ahead and plan your end of summer bash on Tybee Island at our Labor Day celebration. Fun happenings all weekend and on Sunday, September 5th enjoy a free concert by The Swingin' Medallions and a Fireworks Show. Head into Historic Savannah over the weekend for the Savannah Craft Brew Fest which will feature offerings from more than 35 breweries, live music, good food and more.
Bonnie's Tybee Shrimp Salad
Recipe by Bonnie Gaster
 This recipe will definitely stretch your seafood budget to serve a bunch of folks. Great for a buffet or for sandwiches. Ingredients:
5 pounds cooked, peeled and deveined Wild Georgia Shrimp (approximately 6 pounds raw in shell shrimp to yield 5 pounds of cooked
1-1/2 (approx) Mayonnaise (Hellmann's or Dukes light or regular)
2 cups diced celery
6 hard boiled eggs, chopped
2-3 tablespoons Seafood Seasoning, plus
1/2-1 teaspoon seafood seasoning (Larrys, J. O. Spice Co or Old Savannah) ***To taste - start easy, add as necessary
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
Assorted crackers for cocktail buffet, Bread or rolls for sandwiches
Preparation:
Bring one gallon of Water to boil in a heavy 12 quart pot. Do not season water. Drop shrimp into water and stir for about two minutes. DO NOT ALLOW TO come back to a boil. When the water begins to "shimmer" and the first shrimp begin to float, pour shrimp into a metal colander. Let steam approximately 1 minute. Pour two quarts of ice and water over shrimp to stop the cooking. Toss with hands, remove any remaining ice. Sprinkle with 2-3 tablespoons of Seafood Spice and toss. Line a large bowl with several layers of paper towels to absorb any water so that shrimp do not sit in water. At this point, chill for a few hours or overnight for easier peeling and for the seasoning to absorb into the shrimp.
Peel, de-vein and chop into ¼-1/2 inch dice. Add diced celery and chopped eggs. Add mayonnaise, pepper and seafood seasoning (if needed - taste before adding).
Let mellow a few hours or overnight. This will yield enough for 48 servings allowing 4-6 pieces per person. (Wheat Thins or Ritz or Melba toast). Can make up to 48 sandwiches or if quartered 192 cocktail size sandwiches, or fill a ton of avocado halves.
For the best Shrimp Salad Sandwiches lightly toast white or wheat bread... spread evenly and enjoy!
Bonnie Gaster is Tybee's best real estate agent,
with over 36 years experience, and our mom!
www.TybeeRealEstate.com
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