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4th and 5

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Posts posted by 4th and 5

  1. The best peel and eat shrimp

    1. Get good shrimp, jumbo or supers

    2. Using some scissors, stick the tip of the scissors into the shrimp and cut thru the back of the shell towards the tail

    3. Using a knife with very fine serrations (this is key to snagging the veins for easy cleaning) clean the shrimp. Do not remove the legs or the shell, just devein.

    4. Make as many foil boats as you need for the shrimp. Pour a little oil in the boat and season the oil with Old Bay or preferred seasoning. Add the shrimp in a single layer, season both sides generously. Then place pats of Kerry Gold or Fal butter all over the shrimp. When the wife looks at you and says “that’s enough butter” use another quarter stick.

    5. Grill over a hot fire until done, maybe 5 minutes, depending on the grill. Do not ever cook.

    6. Place a roll of paper towels on the table. Peel and eat. The butter sauce goes great on the shrimp, or on potatoes or veggies.

    The shrimp are much juicer and more flavorful when cooked in the shell.

    Leftover shrimp are great cold. We eat them on the beach, stick them in bloody Mary’s the next day, whatever.

     

  2. Trout, pan fried:

    1. Catch trout on topwater, they taste better that way. Then filet.

    2. Get Louisiana UNseasoned fish fry, Kerry Gold or Fal butter, canola or avocado oil and Ritz crackers.

    3. Place sleeve of Ritz in a ziplock, smash as finely as possible. Use a rolling pin or beer bottle or whatever. When you think you are good, smash them some more. Mix Ritz and fish fry in a storage container at about a 50-50 ratio, add some Cajun seasoning if you want.

    4. Melt about half butter and half oil in a large skillet and fry filets on medium high. Use just enough oil and butter to accomplish the task. You may have to add a little in during the process. For each round of fish, wash the pan out and start fresh. 

    5. I like mine Veracruz style so I undercook mine just a bit, place it in a foil boat, top with room temp pico/salsa and stick it in a hot oven for a few minutes

  3. My recipe.

    1. Catch redfish on topwater. Filet on half shell

    2. Get Kerry Gold or Fal butter, Cajun seasoning or PPs seafood magic, and good quality pico and medium salsa

    3. Start pit, consume Mexican beers while the fire settles down. Wash and prep fish with barely melted butter (like a paste) and season lightly, don’t over do it. You can do the same with the throats. 

    4. place filets skin side down, never flipping, in smoker side of pit, close to firebox, with larger end of filets closer to fire. Cook slower than your normal grill time but run the fire kinda hot, don’t over smoke it. Add small pats of butter to the filets while cooking.

    5. For anyone that wants it Veracruz style add a mix of salsa and pico to the top of the filets a few minutes before taking them off. 

    • Like 1
  4. 5 hours ago, crimsonlonghorn said:

    Can anyone here recommend a guide in Port Isabel?

    We are going down to South Padre for Spring Break next week and my boys want to go fishing.

    Just looking for a half day on the bay looking for trout and whatever else we can find. 

    Skipper Ray, Ernest Cisneros, Aaron Cisneros, Gilbert Vela, Jack Barton, Walter Bode is great with kids, Mike Knox, Dave Edwards

    • Like 1
  5. 2 hours ago, hobbs said:

    I understand what you mean about Commander's.  It's damn good and I enjoy the atmosphere, but I have to walk back my "last place before dead in a ditch" call above.  I was there a few weeks ago and, while CP was very good (as always), everyone in our group thought our meal at Upperline the day before was markedly better.  I've been to Upperline several times, but it had been a while and I forgot how strong it is.  Everything was excellent so, if you haven't been, put it on your list.

    Also, instead of the usual Domelise's/Parkway/Casamento's for lunch, we tried Turkey and the Wolf.  Different, but would definitely go back.

    Upperline is definitely a go to

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