OUR GUYS ARE CATCHING ALL OVER BIG LAKE AND WEST COVE

Picking gulls and drifting over oyster reefs are paying off big time this past week. Solid 3 to 5 pound trout have been coming on live shrimp under a popping cork as well as down south soft plastics. We have some openings left in May as well as some in June. Call Tanya and let her hook you up on some of this summer time action. Call her toll free at 888.762.3391 today.

 

Check out a few of last week’s pictures and you can see them all by clicking here: Our Photo Gallery

 

ATTENTION ! ! !
CAPTAIN KIRK” IS BACK WITH THE TUESDAY
EVENING LIVE FACKBOOK REPORT

TUNE IN HERE TOMORROW AT 6:00 P.M. 
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CALL TOLL FREE 888.762.3391 OR CLICK HERE TO BOOK YOUR BOAT
 


THE BRAG CAMERA IS BACK

LIVE AND IN LIVING COLOR 24/7
TAKE A LOOK AT OUR CATCHES EVERYDAY AS IT HAPPENS RIGHT HERE
BRAG CAM

AND TAKE A LOOK AT OUR DOCK AS OUR FISHERMEN RETURN

CLICK HERE
DOCK CAM

 

“THE DOCK SHOP”

 WE ARE GETTING NEW ITEMS ALL THE TIME
CALL TOLL FREE AT 888.762.3391
Or email us at

dockshop@hrandg.com
 
and get a gift certificate for a birthday, anniversary or just for fun

 

 

WORLD CLASS FISHING IN COSTA RICA

CLICK HERE FOR LATEST BOOKING INFORMATION ON MEMORIAL DAY SPECIALS
 
https://mailchi.mp/maverickcostarica/february-news-and-updates-from-maverick-sportfishing-5178835?e=5da06dbec6
 

www.mavericksportfish.com

Call Us Today: 866-888-6426
Email: info@maverickcostarica.com

 

View this recipe and more in our online recipe book!

 

GRILLED SHRIMP CAPRESE SALAD

Ingredients

  • 20 leaves fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • salt to taste
  • 1 pound shrimp, peeled and deveined
  • 1 (16 ounce) package angel hair pasta
  • 2 tablespoons butter
  • 1/2 cup white wine
  • 1 1/2 cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1 1/2 pounds roma (plum) tomatoes, chopped
  • 2 cups shredded mozzarella cheese

Instructions

Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.

Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain.

Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.

 

 

My Thought –If you really want to do something, you’ll find a way. If you don’t, you’ll find an excuse – 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

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