Shrimp surplus !

[Jandrew5]

Originally Posted by thaifood

Debbie Downer here. My fisherman friends at lunch today said there is the chance of contamination from storm runoff and that DHEC or whoever does it will be testing them.

I was thinking that as soon as I saw this thread. Like Moneill said, DHEC would let people know, but I personally wouldn't be eating it at the moment.

[sundrop]

Originally Posted by thaifood

Debbie Downer here. My fisherman friends at lunch today said there is the chance of contamination from storm runoff and that DHEC or whoever does it will be testing them.

Per news reports that is for oysters only.

[thaifood]

Ahh ! So the shrimp are back on !

[moneill]

It wouldn't be the shrimpers best interest, DHEC's best interest, etc. to overlook a contamination issue. It would destroy a shaky business.

It was the oyster/clam/mussell beds. Honestly -- I think it is still too warm for any of that stuff in this area anyways.

[MINIcoopKJG]

Originally Posted by fluffypoopoo

Ooooh, what's a good market to buy seafood!?

Like "Team Magwood" on facebook. They are out selling shrimp around Shem Creek several times a week. They sell what they caught the day before.

[moneill]

Yup Team Magwood is another good one. They all sell the stuff they just bought. You can follow them and find out when they have gone out...etc.

[thaifood]

My wife went to Rockville docks yesterday and they said there was no increase in shrimp and they got more grasses in their nets. Large (very average size to me) were $12 a pound heads off. Cooked em up on the skillet with butter, white wine and a few red pepper flakes with shrimp coated in Old Bay and some garlic power. Wife was very happy. The came out super. About 3 minutes on high flipping them around and when you think they are getting close to done, take em off.

[fluffypoopoo]

Hehe, was feasting on them shrimps last night. I used a little smoked salt, pepper, thyme, rosemary, garlic powder, and a sprinkle of chipotle pepper. It's a good thing I portioned them off, otherwise I would have devoured the entire bag of shrimp!

[thaifood]

mmmmmmmmm sounds delicious

[LocalHero]

For me, it's hard to beat peeled shrimp in butter and Chef Prudhomme's Blackened Redfish seasoning. Cast iron skillet on high and just a few minutes as Thaifood said, til they're just done but no more.