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It was a landmark episode today, as Capt Kevin, Capt Kirk, and Jeff celebrated the 24th Anniversary of the Outdoors Show. Lots of stories to make you smile, make you laugh, and make everybody thankful for all the relationships that have grown over the years.
And oh yeah, all the outdoors info and insight you need to make your fishing and hunting exploits successful, too!
Here’s your L.V. Hiers gear tip of the week: Kirk got this to Carry in his 4 wheeler in case he needs it for something. It’s the SOL Packable Field Shovel, just $29.95 on Amazon.
Here’s your Ring Power CAT tip of the week: The oak trees are raining acorns right now. If you want to see deer you need to do a little scouting and find where the deer are feeding. Most of the time deer will step over a corn pile to feed on acorns!
Here’s your Kirbyco Builders Inc. cooking tip of the week:
Shrimp Creole
3 lbs of headed shrimp
2 Vidalia onions
2 stalks of celery
3 tbs of garlic
3 tbs Worcestershire sauce
1/2 cup brown sugar
3 tbs of tiger sauce
1 cup of Heinz sugarfree Ketchup
1/4 stick butter
1 tbs mustard
1 tsp salt
1/2 tsp pepper
5 tbs candied jalapeños
Tbs lemon juice
1/4 tsp paprika
3 chopped tomatoes
Sauté the chopped onions and celery in a large sauté pan with tbs butter until done then add diced garlic and tomatoes with remaining butter for 5 minutes on low heat. Slowly add the rest of the ingredients on a low simmer stirring the ingredients. Simmer this on Low heat for 10 minutes to ensure a good blend. Then add the shrimp and stir frequently to ensure shrimp get cooked for approximately 10-15 minutes. Serve over Jasmine or white rice.