So the studio seats shifted again this week, with Jeff back, Capt. Kirk out, and even producer Chris doing some OSR in the hills of Kentucky (he was actually checking out the Ark Encounter, and would highly recommend it to you).  So Gibby was in the booth, turning the microphones on for Jeff, Capt. Kevin, and Fishing Forecast co-host Capt. Ricky Poupore.

There was a lot to talk about, but there’s no sense in burying the lead: during the show, Mr. Joel Hutchinson called in to share his story…he took down a 14+’ gator!  It’s an incredible tale (and if you check out the pics on Facebook, you’ll see that it’s an incredible tail, too), and one you don’t want to miss.

• Here’s your L.V. Hiers gear tip of the week: Check all pull up ropes on your stand and replace with some strong 550 paracord – you can find 100′ of the stuff for under $10.
• Here’s your Ring Power CAT tip of the week from Captain Kevin: This is the time of year to move your trail cameras around especially on a fresh scrape. He had no idea he had a beautiful buck on his property until he found his scrape! Trail cameras are just too much fun!!
• Here’s your KirbyCo Builders, Inc cooking tip of the week from our friend Travis: ULTIMATE SHRIMP & GRITS!

INGREDIENTS FOR THE SHRIMP

• • 4 slices bacon, cut into ½-in dice
  • 1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen
  • 1 teaspoon Cajun seasoning, such as Emeril’s ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 bunch scallions, thinly sliced, light and dark green parts divided
  • 1 large stalk celery, finely diced
  • 1 small red bell pepper, finely diced
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon hot sauce, such as Tabasco

FOR THE GRITS

• • 4 cups whole or 2% milk
  • ¾ teaspoon salt
  • 1 cup quick-cooking grits
  • ¾ cup (2 oz) shredded Cheddar cheese

INSTRUCTIONS Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash). Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits. For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve. Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp. Spoon the shrimp and sauce over the grits and serve. Facebook