The 2009 shrimp baiting season will open at noon Friday, Sept. 11 in South Carolina waters.
Recreational shrimpers who purchase a shrimp baiting license can legally cast their nets for shrimp over bait during this season. Shrimp baiting season will remain open until noon Tuesday, Nov. 10. The S.C. Department of Natural Resources (DNR) opens the shrimp baiting season annually on the last Friday on or before the Sept. 15 each year.
The practice of shrimp baiting has remained basically the same since the current laws were passed in 1988. The season lasts 60 days, resident licenses cost $25 and non-residents licenses cost $500. The catch limit is 48 quarts of shrimp measured heads-on (29 quarts heads-off) per boat or set of poles per day, and each boat is limited to a set of 10 poles.
DNR biologist Larry DeLancey says, "The 2009 season outlook should be about average, depending on weather conditions. Tropical storms and excessive rain can cause small shrimp to migrate prematurely."
You can get your Shrimp Baiting License here.
Now lets talk about how to eat them!
Frogmore or Frogmore stew as it is often called is one of the reasons South Carolina is famous for its southern cuisine. Don't worry as there are no Frogs to be added. This dish is also know as Low-Country boil and Beaufort Stew.
- 2 tablespoons crab boil seasoning per gallon water (or more to your taste)
- several lemons or limes, halved
- redskin potatoes (depending on size, 3 or more per person)
- spicy smoked sausage, cut into 1-inch slices (¼ pound per person)
- fresh corn, broken into halves or thirds (1 ½ ears per person)
- shrimp (½ pound per person)
- butter, melted
- cocktail sauce
- sour cream
- 1 large onion
- 2 Garlic cloves
PREPARATION: Fill a large steamer pot halfway with water and add Lemon or lime juices to taste. Add crab-boil seasoning (or more to taste) and any additional favorite seasonings.When the seasoned water comes to a boil, add redskin potatoes and garlic then boil for 20 minutes; then add one-inch slices of spicy smoked sausage and boil for 5-10 minutes. Add the corn) and boil another 5 minutes. (Begin timing immediately). Then add the shrimp. Cook for 3 minutes, drain, and pile on a table of choice (it doesn't have to be a pick nick table). Serve with lots of paper towels and icy beverages of choice, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. You can also add some scallops or crab if you like its just not the traditional way.