Working on the shrimp boat could be such fun at times. It was always a pleasure to pull the net in and see all those beautiful Gulf Coast shrimp, among the fish and crabs. Shrimp Season in Alabama usually started the first week of June and lasted through April.
When getting ready for the “brown shrimp opening”, there was always a buzz about town. Everyone was excited! Gathering supplies and making repairs to the boats. Having the “nets dipped” and hung in the trees to dry. The day before the big “opening”, boats and trucks were lined up at the ice dock to load up. The local grocery store was busy boxing groceries for the bigger boats that would stay out about a week.
Smaller boats could only work 1 or 2 days and need to come in to unload their catch, refuel and re-ice to go back out. Vic and his brother, Chris, co-owned a 53 foot shrimp boat named the “Amanda Di-Ann” after 2 of our girls and Chris’ daughter. The brothers built the boat themselves with a little help from some relatives. After about 8 years, the Amanda Di-Ann was sold and Vic built another boat, 28 foot “Katie Di-Ann”. We worked on our “Katie Di-Ann” for about 17 years before finally retiring her and getting a different boat, the “Gulf Gold”, which we still own and operate.
Vic and I worked the “Katie” every night, then come in the next morning. I could sleep a little during the night on the boat, but needless to say, it was not very restful. Then during the day, I would weigh, grade ,de-head, and sell the shrimp, while Vic slept some, then repaired nets, and got the boat ready for the next night. Hard work, but enjoyable.
Catching those nice brown shrimp in the summer, then the white shrimp in the fall, we provided folks with a lot delicious meals. I would separate the Jumbo shrimp for grilling, Large shrimp for frying, Medium shrimp for boiling, and small shrimp for gumbo and salad. People would fill their freezers while the shrimp were plentiful. Then they could eat shrimp all year. Boiled shrimp, shrimp scampi, shrimp jambalaya, gumbo, grilled shrimp, shrimp salad…you name it. So many ways to prepare shrimp and so good any way their are cooked.
At Zirlott’s Seafood we still take care to provide top quality Gulf Coast shrimp, graded into sizes for any dish you may want to prepare. Order some today!
Alabamians traditionally grill split chickens, then dunk them into a mayonnaise-based “white sauce.” THE WD TWIST: Brush the sauce on grilled shrimp and make extra for dipping and drizzling.
Heat grill to medium heat. In a medium bowl, combine the mayonnaise, vinegar, horseradish, 1/4 teaspoon cayenne, and 1/2 teaspoon each salt and pepper; set aside.
In a small bowl, combine the paprika, remaining 1/4 teaspoon cayenne and 1/2 teaspoon each salt and pepper.
Thread the shrimp onto skewers and season with paprika mixture. Lightly oil the grill. Grill the shrimp for two minutes, turn, brush with 1/4 cup of the mayonnaise mixture and cook until opaque throughout, 1 to 2 minutes more. Brush with another 1/4 cup sauce and transfer to a platter.
Serve the shrimp with the remaining sauce, toasted bread, salad greens, and potato chips, if desired.