Need to get about 20 lb of shrimp for a Beaufort/Frogmore Stew - Will be coming from Lexington to get them. Any suggestions where to buy them, approx price and how to freeze - I have to transport to NC for a function. Also a recipe would be appreciated. Thanks
We get our shrimp from Magwoods Seafood on Shem Creek and our blue crab from Raul’s next to the old Trawler Restaurant also on Shem Creek.
At Magwoods, you get your choice of heads on or head off and pay a discounted price for heads on, but get fewer shrimp per 5lbs.
Yummy:smiley:
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
190cc Sea Pro w/130 Johnson
1- 13 year old
1 - 9 year old
1 - wife (The Warden)
ECFC / Talk Carolina/Clemson sports @ Palmetto State Rivals www.palmettostaterivals.com
Suggestion…throw in some okra just before your shrimp.
Contrary to what anyone may think, they do not get slimy or slime the boil up but soak up a lot of the spice.
They are excellent and add some good color to the boil!
thanks for the info - I will try the okra. Claim, I see you had crab and shrimp together - did you add the shrimp at the end? Is there any way to freeze fresh crab for future use? I have always heard crab had to be cooked live.
quote:
Originally posted by RMW001thanks for the info - I will try the okra. Claim, I see you had crab and shrimp together - did you add the shrimp at the end? Is there any way to freeze fresh crab for future use? I have always heard crab had to be cooked live.
We boiled the crab a few minutes and then added the shrimp after the crab were ready - shrimp only takes a minute or two.
I’m not familiar with freezing fresh crab - it’s probably a no-no. You could pre-cook the crab and then freeze it I suppose.
“I am constantly amazed at the stupidity of the general public.”
~my dad
Equipment:
190cc Sea Pro w/130 Johnson
1- 13 year old
1 - 9 year old
1 - wife (The Warden)
ECFC / Talk Carolina/Clemson sports @ Palmetto State Rivals www.palmettostaterivals.com
They will freeze for short term.
I usually put them on ice ASAP, then break the back and half them still alive.
I put several in a double bagged qt. freezer bag…short term…2 months tops but never kept them any longer than that frozen.
Put your shrimp in last after you turned the burner off. Stir them into the boil, count to 60 and empty the grub out of the water immediately!
Thanks for info - after water boils drop corn, sausage, new potatoes - bring water to bil and wait 5 - 7 min then drop shrimp?
do you use old bay seasoning?
I use some Old Bay, yes.
Start with your sausage…let em cook on some low heat for 30 minutes so the grease spreads the love a little.
Add corn, then potatoes.
Use the smallest potatoes you can get a hold of…they cook too long and become mush and slick up the shrimp.
Add okra, then shrimp.
If you’ve got the time, peel and devein the scrimps, then simmer the shells and drain to make a broth. add a boil bag or ol bay, if you like. Lightly saute, ok fry, the sausage, add broth, corn, potato, after corn is done, add scrimps, and get it off the heat. Oh yeah, save that broth for next time.
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507 sq. ft.
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