Checked DNR regs today, “keep limits” go from the 48 Qts to 144 shrimp on 16 Dec. (no time of day listed on the web site) Just an FYI, Not sure i will get out this weekend. Hopefully w/ rain and cold someone will find some large shrimp hanging out. Would love to see reports this weekend if anyone goes. Merry Christmas and Happy Holidays to all. Time to focus on fishing and maybe some time at Marrington on the mountain bike.
I found these in the freezer last night.
I have determined it is much less of a hassle just to go buy a 50 lb box every now and then from Carolina Seafood in McClellanville.
Pioneer 222 Sportfish
Yamaha 250
quote:
Originally posted by Long EnuffI have determined it is much less of a hassle just to go buy a 50 lb box every now and then from Carolina Seafood in McClellanville.
you def don’t need as much hand line…
The Morris Island Lighthouse www.savethelight.org
That looks good! Share the recipe:smiley:
Charleston Shrimp and Grits:
Ingredients: 1 pound unpeeled fresh shrimp
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
3 tablespoons bacon drippings (may substitute oil)
2 tablespoons all purpose flour
¼ cup diced Hilshire Sausage
3/4 cup Shrimp Stock or chicken broth
Shrimp Stock: Peel 2 pounds of fresh shrimp and place the heads and peels in a large Dutch oven or pot. Add 3 quarts of water a carrot, 2 stalks of celery, 1 onion. 1/2 cup each of fresh thyme, fresh basil, fresh oregano, and fresh parsley. Boil for 20 minutes then cool and strain. Extra stock can be frozen and used later or in other dishes.
Charleston Shrimp: Peel and de-vein shrimp. Combine shrimp, lemon juice, salt, and red pepper in a small bowl and set aside.
Cook onion, sausage, and green pepper in bacon drippings or oil, in a large skillet over medium high heat, stirring constantly for about ten minutes. Sprinkle flour over vegetables; cook, stirring constantly for about 2 minutes or until flour begins to brown. Add shrimp and shrimp stock. Cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and gravy is smooth. Add water or additional stock if gravy is too thick. Serve immediately over good quality grits, stone ground or yellow if available.
Pioneer 222 Sportfish
Yamaha 250