As the shrimp live in the in the mud in the bottom of the ocean they are caught by dragging a net along the ocean floor. First mate Steve explained how the net works:
With the net goes a length of chain:
The water in this area of the Gulf of Mexico is very shallow and normally very warm. Ideal for shrimp which grow better in warm waters.
|These swimmers are a long way from shore and the water is just above their knees.|
The boat we were on is designed more to accommodate people than to harvest shrimp. Most shrimp boats look like this:
When we discovered this shrimping trip we were on our way home from lunch at a very excellent restaurant (more about it in the next post) in Ocean Springs, Mississippi where Arch ordered the grilled shrimp in balsamic dressing, which was excellent. Needless to say they would not part with the recipe but I think this one is pretty close:
Grilled Shrimp in Balsmatic Dressing
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Approximately 1/2 lb shrimp per person
Combine the first 6 ingredients in a jar and shake well. Set aside and let warm to room temperature.
Grill shrimp on the barbecue or in a grill pan until done. Do not over cook. As soon as the shrimp are pink remove them from the heat. Toss in the room temperature dressing and serve.
This is how they were served at the restaurant: