Fishing Tournaments Around The Gulf CoastMississippi Billfish Fishing Tournament
June 4, 2008 – June 8, 2008 Mississippi Gulf Coast Billfish Classic 2008 Biloxi, Mississippi The Mississippi Gulf Coast Billfish Classic has built a solid reputation involving Big Boats chasing Big Fish in hopes of landing Big Money. The end result has the annual event, based out of the Isle of Capri Casino in Biloxi, developing a name for being one of the top billfish tournaments in the world. In 2007, $1,225,000 was paid out in prize money! For information, contact: Bobby Carter Isle of Capri Resort & Casino P. O. Box 26, Biloxi, MS 39533 Phone: 228-436-7928 Website: http://www.mgcbc.comBillfish Tournament in Florida
38th annual Pensacola International Billfish Tournament. July 3-July 6, 2008. The Pensacola Big Game Fishing Club hosts one of the country's largest billfish tournaments in downtown Pensacola, which attracts around 500 anglers from across the Southeast. Website: www.pbgfc.comRedfish, Flounder & Speckled Trout Fishing Tournament
Boater's World Inshore Classic. June 21-22, 2008. Redfish, flounder and speckled trout are the game in this tournament. Fish this one alone or register for the King Mackerel/Cobia Tournament at the same time. Take-off and weigh-in will be at Flounder’s Chowder House on Pensacola Beach. Website: www.pensacolakingmack.com.
Skinny Water Fishing Tournament in Ingleside
June 14, 2008 - Ingleside: Skinny Water Fishing Tournament. Fishing Tournament with Calcutta. Registration and meal is Friday night. Time: weigh-in at 3pm. Cost: free to spectators. Location: Cove Park - 1319 Parkview Lane.
Bay/Offshore Fishing Tournament
3rd Annual Bay/Offshore Fishing Tournament, sponsored by Realty World. Registration from 5-7 p.m., June 6 at Doc's Restaurant, under the JFK Causeway on South Padre Island Drive. Weigh in June 7 from 3-6 p.m. at Doc's. Awards at 7 p.m. (361) 949-8282
Catfish Festival in Gulfport, MS
May 22, 2008 - May 25, 2008 - Gulfport, MS - 7th Annual St. Ann's Catfish Festival. Great food & live entertainment, carnival rides, children’s games, Bingo, Live & Silent auction, $1K & $15K drawdown, fishing rodeo and much more! This is one of the best festivals on the Gulf Coast! Location St. Ann Church, 23529 Hwy 53
Texas Trout Series Fishing Tournament
Texas Trout Series Fishing Tournament May 17, 2008 - Ingleside, Texas Entry fees: $500 Prize: $10000 First guaranteed Contact: Texas Trout Series, office@troutseries.com, (210) 385-3333 PO Box33006, San Antonio, TX 78265 http://www.saltwaterseries.com/RiverFest in Port Neches
May 1-4, 2008 - Port Neches: Annual RiverFest: Tunnel Boat Races. Four days of fun on the River. Come and celebrate the beauty of Southeast Texas from the banks of the Neches River at the waterfront park in Port Neches. Carnival, along with live entertainment and lots more -- plus -- "Thunder on the Neches" Power Boat Races. THRILLS! CHILLS! And SPILLS! Racing at its finest, produced by SPORT Racing Series. Fireworks Display, Arts and Crafts Flea Market, Fishing Tournament, Food Vendors, Talent Show for all ages, Horseshoe Tournament, Basketball 3 on 3 Tournament, Antique/Classic Car Show. DAYS: Thurs thru Sunday. Cost: FREE. Location: End of Merriman and Grigsby Ave. www.sportracingseries.com or www.champboatracing.com
Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.
2 pounds raw pasta, cooked just short of "al dente" 2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice 24 Alaskan spot prawns, approx 1 pound 1 pound reindeer sausage, cut into large dice ¼ ounce red pepper flake 4 ounces garlic slivers 8 ounces white wine 1 pint vegetable broth 1 ounce butter ½ bunch Italian parsley, chopped fine Salt and pepper, to taste
In a large Sauté, over medium heat add the sausage, let render. When browned, add garlic and red pepper flake, stir, wait 30 seconds. Add shrimp, and clams, deglaze with wine. Reduce by half, add broth, and warm the shrimp and broth through. Finish with butter and parsley, salt and pepper to taste. Add the reserved pasta and mix. Bring up to heat and serve.
Posted by gulfscapes magazine at 02:30 PM|Permalink
May 23, 2008
Grilled Shrimp on Lemongrass Skewers
Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6.
Posted by gulfscapes magazine at 08:02 AM|Permalink
May 13, 2008
Bacon Wrapped Shrimp Recipe
This recipe is best when using large shrimp. Shrimp are classed by size depending on how many shrimp it takes to make a pound. Here are the size categories:
Shrimp per pound:
10 shrimp or less = Colossal 11 to 15 = Jumbo 16 to 20 = Extra-large 21 to 30 = Large 31 to 35 = Medium 36 to 45 = Small
Posted by gulfscapes magazine at 06:53 AM|Permalink
May 12, 2008
Rita Shrimp Skewers
If you like shrimp don't miss the 37th Annual National Shrimp Festival in Gulf Shores, Orange Beach and Fort Morgan. This year’s Alabama Shrimp Festival will take place Thursday, October 9, through Sunday, October 12, 2008.
Posted by gulfscapes magazine at 06:28 AM|Permalink
Gulf Coast Grilled Shrimp Recipe
Shrimp are sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on.
Posted by gulfscapes magazine at 06:22 AM|Permalink
Beer Grilled Shrimp
Beer and Shrimp, two great tastes that go great together. Grilling shrimp takes a little practice. Try using skewers to make them easier to handle. Don't cook them too long, or they will be rubbery.
Posted by gulfscapes magazine at 12:26 PM|Permalink
April 30, 2008
Louisiana Shrimp Kabobs - Get in the Spirit for the New Orleans Jazz Festival
The second half of the New Orleans Jazz Festival is this weekend - May 1-4, 2008. These Spicy Shrimp Kabobs will get you ready for the great food at the festival. A hint for grillers - soak the wooden skewers in water for about 20 minutes prior to using.
Jimmy Buffett and the Coral Reefer Band will be playing from 5:30 to 7:00 pm Click here for New Orleans Jazz Festival schedule at their website www.nojazzfest.com
Posted by gulfscapes magazine at 07:47 AM|Permalink
April 28, 2008
Beer and Spice Shrimp Recipe
The beer is the key. If you wouldn't drink it, don't cook with it. Pale Ales have a good flavor. Dark beers bring their own flavor which many like, but some don't. Experiment! And don't forget to finish the rest of the beer!
Posted by gulfscapes magazine at 10:41 PM|Permalink
April 14, 2008
Skillet Fried Coconut Shrimp
The coconut flakes can either be store bought, or you can make your own. To make your own, buy a fresh coconut, drain the milk, then bake at 400 degrees for 15 minutes. Crack the coconut and extract the meat. Remove the brown lining with paring knife. Then grate, or for finer texture, put in food processor.
Posted by gulfscapes magazine at 09:01 AM|Permalink
April 07, 2008
Cajun Shrimp Recipes
Cajuns are Acadians, originally from France, and came to Louisiana via Nova Scotia. Cajun food orginated by the use of wild game, seafoods, wild vegetation and herbs. The Cajuns learned techniques to utilize the local products from the swamps, bayous, lakes, rivers and woods. Jambalaya, stews, fricassees, soups, gumbos, sauce piquantes and stuffed vegetable dishes are all characteristic of Cajun-style cooking.
The Germans introduced Cajuns to andouille, smoked sausage, boudin, and other great sausages.
Posted by gulfscapes magazine at 06:54 AM|Permalink
April 04, 2008
Texas Gulf Shrimp With Lemon Stir-fry
Texas is one of the top producers of shrimp in the nation. If you would like to learn more about Texas Gulf Coast Shrimp visit - http://www.txshrimp.org/
Posted by gulfscapes magazine at 01:14 PM|Permalink
April 03, 2008
Spicy Boiled Shrimp Recipe with Beer
Spicy Beer Boiled Shrimp - The quickest, easiest way to prepare shrimp is to boil it. Unpeeled shrimp will take about three minutes of cooking time and peeled shrimp will be done in one to two minutes. To stop the cooking process, drain the shrimp as soon as it turns pink and rinse in cold water. Plain water can be used for the boiling liquid, but substituting part of the water with beer, wine or ale will impart a different flavor. Adding a seafood seasoning like Old Bay, or including crab boil mix in the water will also change the taste.
