Shrimping in Louisiana: First Day of Shrimping Season

 Louisiana is well-known for it’s shrimp.  On Monday, May 26, 2014, shrimping season for a portion of the inside state waters, as well as a portion of the outside state waters were opened.  For more info, visit here: http://www.wlf.louisiana.gov/shrimp-seasons

 Although my husband has grown up his whole life in Louisiana, he has never been shrimping.  Well, many people have not.  When a friend invited him to go on the opening day a few weeks ago, he jumped at the chance.  Really?  We were all a little surprised.  See, he can’t stand the smell of “fish.”  You know, that fishy fish smell.  But, he went, and he had fun.

He came home a with a little sunstroke, a little tummy ache, 50 pounds of shrimp, a bucket full of large oysters as well as about a dozen crabs.  Woohoo! He learned that one should not eat with their fingers when one is pulling in critters from the waters.  Yeah.  Probably wasn’t a good idea.  

 A few days after he had recovered, I asked him if he would go shrimping again.  I expected to hear “No”.  Instead, I heard, “Maybe, maybe so”.  Which means, he had fun.  

Heading out on the water, towards the Gulf.  The adventure begins...

Heading out on the water.  The adventure begins…

 

 

Pulling in the shrimp, straight out of the Gulf.

Pulling in the shrimp, fresh from from the water.

 

One of the larger shrimp caught that day - Nice!

One of the larger shrimp caught that day – Nice!

 

While you're out on the water, might as well see if you can get some crabs and oysters.

While you’re out on the water, might as well see if you can get some crabs and oysters.

 

Preparing the shrimp for the freezer. Several washings, and popping the heads off.  Filling an empty quart container (say, yogurt), is a good guide for your freezer bags.  Once in the bags, fill with water and lay flat to freeze.

Preparing the shrimp for the freezer.  Rinse several times and pop the heads off. Fill an empty quart container (say, yogurt), with the shrimp tails.  This  is a good guide for your freezer bags and meal prep. Once in the bags, fill with water and lay flat to freeze.

Did I mention that my husband can’t stand the smell of fishy fish? Fortunately, when seafood is fresh from the Gulf, there is no “fish” smell, just the smell of the briny water. To get that many shrimp in the freezer, I just took the heads off, and froze them  unpeeled with the tails on.  It’s fairly easy and manageable to peel a one quart bag just before cooking one meal.  All good.

 

What to do with all this shrimp?  My husband and his friend were lucky enough to catch 100 pounds of shrimp on the first day of shrimp season.  That's 50 pounds of shrimp for me to prepare for the freezer.  Did I mention that my husband can't stand the smell of fishy fish?  Fortunately, when seafood is fresh from the Gulf, there is no "fish" smell, just the smell of the briny water.   To get that many shrimp in the freezer, I just took the heads off, and froze them with the unpeeled.  All good.  Two nights later, we invited some friends over, and Chris boiled some shrimp, fried some shrimp, and wrapped some in bacon that we then coated in some of my satsuma pepper jelly.  That satsuma pepper jelly was awesome on all three of the shrimp.  We also made some of my tartar sauce and some simple cocktail sauce.  Gotta have it all!

Two nights later, we invited some friends over, and Chris boiled some shrimp and the crabs, fried some shrimp, and wrapped some in bacon that we then coated in some of my satsuma pepper jelly. That satsuma pepper jelly was awesome on all three of the shrimp. We also made some of my tartar sauce and some simple cocktail sauce. Gotta have it all!

 

 To get my recipes for the satsuma pepper jelly, visit here: 

https://icookforleftovers.wordpress.com/2013/12/15/kumquat-satsuma-pepper-marmalade/

To get my recipe for my Easy Tartar sauce, visit here: 

https://icookforleftovers.wordpress.com/2013/07/02/easy-homemade-tartar-sauce/

 

 

To learn more about Louisiana Seafood, visit the Louisiana Seafood website.  There, they have plenty of information.  They also have a treasure trove of recipes, both traditional (Creole and Cajun) as well as “new-fangled” recipes from many Chefs from Louisiana and the surrounding areas (not just New Orleans).   It’s well worth visiting their website to see if some of your favorite recipes from the city of New Orleans and the Gulf Coast in general just might be there!

 http://www.louisianaseafood.com/

 

Buen Provecho!

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