N E W S L E T T E R
2020, the gift that keeps on giving, right? We have had a difficult couple of weeks within the shrimping and fishing community after losing our dear friend Captain Wayne Magwood. Wayne is the reason that we are a shrimping family, he was a mentor to Vasa Tarvin, Captain of the Miss Paula, he was a good friend, and we among many will miss him greatly. Several memorials were held to say goodbye and to honor his memory to include his "last ride" on the water. Many of the Shem Creek fleet of shrimpers got out on the water, each Captain given a bit of Captain Wayne to scatter out to sea. Family and friends joined the boats for the ride to celebrate and honor his life. Wayne will always be with our family in spirit and most likely shagging away to Jimmy Buffet and keeping an eye on us all!
Things are looking up on the water for October as we are seeing a steady stream of larger sized shrimp! Luckily hurricane season has been kind to us and the boats have been able to shrimp most every day and the shrimp are looking beautiful! Of course when the bounty is large the masses want medium and when the bounty is medium the masses want the largest ; have no fear, we are busy freezing every size possible for the off season! We aim to please!
On the dock our team is busy processing as daily and readying the freezers for when things trickle out later this year. Our freezer boat the Carolina Breeze will be making her way down south in the coming month to be sure to stock up on jumbo shrimp! We are lucky enough to be able to provide shrimp all year for our restaurants and retail customers with the Carolina Breeze. The Breeze is a freezer boat that freezes daily catch fresh in the hold of the boat and offloads regularly to us in the slower months so that we can always provide shrimp from our company that has been handled only by our staff.
Speaking of seasons and restaurants , we have a new chef for our featured chef recipe of the month! Chef Vandy Vanderwarker, Chef/Owner of Maison Bistro is bringing us the recipe of one of his easy to cook at home menu items; Shrimp & Ratatouille. Typically, ratatouille is a summer dish consisting of summer vegetables in an eggplant and tomato ragout. He is keeping this dish around because, well because why not? As he explains, "there is a G.D. pandemic going on" and the dish is delicious! Vandy opened his little french bistro just months before the pandemic began and has been able to continue on in limited capacity to provide Charleston with his creative takes on french cuisine using local produce & lucky for us SHRIMP! Click our FEATURED RECIPE link to cook Vandys' Ratatouille at home!