CAPTAIN KIRK REPORTS THAT BULL REDFISH ARE EVERYWHERE Except at the end of our dock. Bull redfish can be found almost everywhere in the system and can be caught on any kind of bait. If you like big line stretching bull redfish call Tanya at 888.762.3391 and come on over, Check out the attached pictures below. Flounder can be caught along the banks on moving tides. NOTE: Flounder season will close on October 15 and will stay closed until the first of December. Speckled trout fishing is good when the wind lays down.
Check out this weeks catches below and you can see them all by clicking here: OCTOBER PHOTO GALLERY
This week we are featuring Stan Arouty Stan our longtime friend and customer is retiring from Hunton Distribution in Houston. For 20 years Stan has been the backbone and host for Huntons annual fishing tournament for employees and customers.
Enjoy your retirement Stan and we will see you back on the dock soon.
LET US HELP YOU PLAN YOUR NEXT SPECIAL OCCASION HERE AT THE LODGE BIRTHDAY, COMPANY SALES MEETING OR FAMILY REUNION WE CAN HELP YOU PLAN YOUR EVENT SO YOU WILL ENJOY A FANTASTIC TIME IN SOUTHWEST LOUISIANA
THIS YEAR’S DUCK SEASON IS LESS THAN 60 DAYS AWAY WE ARE BOOKING UP NOW SO CALL TANYA AT 888.762.3391 AND GET HOOKED UP
BIG DUCK SEASON DATES YOUTH & VET WEEKEND – November 5th & 6th FIRST SPLIT – November 12th thru December 4th SECOND SPLIT – December 17th thru January 1st THIRD SPLIT – January 9th thru January 29th
THE DOCK SHOP STOCKS MANY ITEMS FOR YOUR SPORTSMAN CALL AND CHECKOUT THE NEW REDTAIL SUNGLASSES HERE ARE SOME NEW ITEMS FROM HUK, GAME GUARD AND OTHERS CALL TODAY 888.762.3391
1 pound jumbo shrimp, peeled and de-veined, tails intact
1 – pound. lump crab meat
1/3 cup bread crumbs
1/3 cup onion, minced
3 cloves, minced
2 TBSP butter
1/2 cup mayonnaise
2 TBSP Dijon mustard
2 TBSP lemon juice
1/4 Tsp. dried thyme
3 table spoons of HR&G Seasoning
1/4 Tsp. Tabasco Sauce
1/4 Cup Shredded Parmesan cheese
Instructions
salt & pepper to taste
In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about 3 minutes.
To make the crab filling, mix together the bread crumbs, onion/garlic mixture, mayonnaise, mustard, Old Bay, thyme, lemon juice, Tabasco, and Parmesan cheese. It needs to be the consistency of a smooth paste, so add some olive oil as necessary to keep it smooth. Gently fold in the crab meat. Set in the fridge for 30 minutes to let the flavors marry.
To assemble the shrimps, butterfly each shrimp from the top using the same cut from the de-veining process, leaving the tail intact. Flatten the shrimp out and spoon about a teaspoon of the filling onto the shrimp. Gently fold the shrimp up towards the tail and secure with a toothpick. Repeat for all remaining shrimp. Place on an un-greased baking sheet.
Before placing in the oven, sprinkle a little extra Parmesan cheese over the top of each shrimp.
Bake uncovered for 10-12 minutes at 350 degrees.
My Thought: Strength does not come from winning. Your struggles develop your strengths – Capt. Trey
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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For options and pricing contact Buddy Oakes at:
1-888-762-3391
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645
