You’ve heard it said, “The show must go on.” Well, even in the midst of this COVID-19 mess, the outdoors keeps going. The weather is still great, the turkeys are still gobbling and the fish are still biting. With all that, the Outdoors Show must go on, too.
Jeff, Capt. Kevin and Capt. Kirk all got to go on sharing their stories, answering questions, providing tips, and having some laughs.
Like we said…The Outdoors Show must go on.
Here’s your L.V. Hiers gear tip of the week from Captain Kirk: He bought an inexpensive chum cutter/cutting board kit for chumming in the boat. About $25 at Academy and also available at Strike Zone. It has scissors, knives, and a cutting board in a quick carry case!
Here’s your Ring Power CAT tip of the week from Captain Kirk: During my last few fishing trips I had a little trouble getting the drum and sheepshead to bite. To encourage them to feed I took some of my shrimp and put them on a cutting board chopping them into small pieces. The goal is to get them to feed some… not fatten them with big pieces. This method proved successful (as you can see) and can be used in a variety of conditions!
Blackened Red Fish (Or other) Shrimp and Cajun Shallot Cream Sauce. Serves 2-4
• 2 Six-Eight Ounce filets, no thicker than ½ inch
• 6-8 Local Shrimp 21-25 size (3-4 Shrimp per serving)
• 1-2 TBS Emeril’s Essence depending on your taste
• 2 TBS Olive Oil
• 2 TBS Real Butter
• 3 TBS Butter
• 1 Cup Heavy Cream
• 1/3 cup thinly sliced Shallots (1 Large Shallot)
• 1 Tsp Emeril’s Essence
• 2 TBS thinly sliced Green Onions or Chives for garnish
Step by Step:
• Peel and De-vein Shrimp. Pat dry and season to taste with Emeril’s or Cajun Seasoning of your choice. Heat skillet to Medium add 1 TBS and 1 TBS Olive Oil. Cook on both sides until pink. DO NOT OVERCOOK, everyone overcooks seafood. No more than 2 minutes per side. Once cooked remove from heat and set aside. In the same pan add 1 TBS Butter and Olive Oil, sauté thinly sliced Shallots until soft and slightly brown. Set aside with Shrimp
• Take Fish Filets and pat dry with paper towel. Season to taste with Emeril’s or Cajun Seasoning of your choice. Heat a pan large enough for fish to be laid flat without touching each other. Any filets over ½ inch thick should be butterflied to ensure even cooking. Add 2 TBS Butter and 2 TBS Olive Oil. Once pan is heated lay fish seasoned side down. Once the sides of the fish begin turning white about ¼ in from the edge it is time to flip, about 2-3 minutes per side max. Again, do not overcook or flip more than once.
• While this is happening take the 3 TBS Butter and 1 Cup Heavy Cream and put in pan on Medium Heat. Add Emeril’s to taste (around 1tsp) and bring to a boil and let cook down to a sauce consistency (About 10 minutes). Be careful to stir frequently and not get too hot or it will burn. I recommend a non-stick skillet for this. Once done, add the Shrimp and Shallots to reheat together
• To Serve place cooked filet on plate add 3-4 shrimp on top along with the sauce. Top with the green onions or chives. Goes great with and Zatarain’s Rice, Corn on the Cob or Potatoes.