OS 1112: Trailers, Turkeys and The Great Moose Mystery

Jeff was out doing some turkey-esque OSR, so Capt. Kevin and Capt. Kirk called in Moe’s Fishing Forecast co-host Capt. Scott Shank to fill the third chair.

Have you ever had an issue at the boat ramp?  Ever seen somebody do something stupid?  This episode has lots of funny – and some cringe-worthy – stories from the guys and the callers that will keep you entertained from start to finish.

But the clincher that makes this episode one of the best ever is Kevin’s Great Moose Mystery.  While in Georgia this week, Kevin came across what he guessed could only be moose antlers.  Why would there be moose antlers…in Georgia…on Kevin’s property in the middle of nowhere?  Listen in as the Great Moose Mystery is solved LIVE during the show.  You won’t believe it!

Here’s your L.V. Hiers gear tip of the week from Captain Kevin: There will be a lot of folks looking for cobia this weekend. Doesn’t matter if you are bottom fishing or looking for rays, a live bait is your best bet! Most folks don’t think about taking live shrimp! Cobia love a big ole live shrimp!!

Here’s your RingpowerCat tip if the week: Slippery trailer?? Problem solved! 3M Safety Walk adhesive tape from The Home Depot.

Here’s your KirbyCo Builders Inc cooking tip of the week: Captain Kirk’s Shrimp Scampi

1 lb shrimp peeled de-veined
1 sweet onion
Large clove of garlic 1/4 cup
Stick butter
White wine
1/2 & 1/2 cream
Old bay seasoning
1 lemon

Sautée onion in a large skillet with a couple tablespoons of butter till translucent and remove from heat

Place onion in a bowl off to the side

In the same pan sautée the garlic on low heat until cooked with a couple of tablespoons of butter and remove from heat and place in a bowl off to the side.

Take two more tablespoons of butter and place in pan until melted and slightly simmering careful not to burn it.

Put a few shots of wine in with the butter and gently scrape the pan to de-glaze it.

This accomplished lower the heat to continue to cook and drop in a 1/4 stick of butter.

Add shrimp and sprinkle with Old Bay.

As shrimp begin to turn pink on one side add onions and garlic back in with a shot of wine.

Turn the shrimp and be careful to not overcook them.

Add a few squeezes of lemon and as it simmers slowly add a 1/4 cup of 1/2&1/2 to them.

Stir in the cream and Reduce heat to warm and serve.