With a sharp knife, slice the shrimp in half lengthwise. Let the stock simmer for about 10 minutes. Bring to a simmer over high heat, then uncover the pan, bringing the heat to medium low. Then, lightly push the shells beneath the water and cover. Then, peel and devein the shrimp, placing the shrimp in a bowl and the shells in a small saucepan.Īdd 2 cups of water, the bay leaf, ½ teaspoon of salt, ½ teaspoon of sugar and the cayenne to the saucepan. Try your hand at the Lee Brothers’ Ultimate Charleston Shrimp and Grits recipe, as featured in Garden & Gun.įirst, gather your ingredients. This season’s peak occurs in September and October and typically produces the largest catch of all three seasons.įresh, locally caught shrimp complement just about any dish, but we recommend incorporating them into a southern classic sea-to-table meal. After spending their first few weeks in creeks, white shrimp move into deeper waters by late October. White shrimp, which are the offspring of roe shrimp, reappear from August to December. The harvest of brown shrimp by cast nets and seines takes place in the Lowcountry’s tidal creeks in the earlier summer months. Starting in early June, brown shrimp season typically lasts through August, but significant quantities have also been found in October during years when the brown shrimp population is high. If there are enough eggs spawned to produce a good fall harvest, the Department of Natural Resources will open this season to commercial fishermen. Typically beginning in May or June and lasting less than a month (depending on the harshness of the previous winter), large, white shrimp, or roe shrimp, that have recently completed the spawning process, can be found in the salty marshes along the coast. The first of the three seasons is referred to as roe shrimp season.
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