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Boat not needed to secure good catch
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Hello, friends and neighbors. It looks like we may have some nice weather for a while. I don’t about you, but I sure am tired of all the cold.
Well, the dock tour has been catching on the past couple of years, and now we have branched out into Glynn County. My nephew, Geoffrey Branch, was fishing off a dock close to St. Simons when he caught a doormat-sized flounder. He was using live shrimp and fishing on the bottom. This proves, once and for all, that you do not have to have a boat to be successful at fishing.
However, the experience of catching a fish that size from a dock instead of a boat is different. If you are on the floating dock, it can be similar, though.
Let’s slide over to the inland fishing, meaning fresh water. My other nephew, Boo Hall, and my two next-store neighbors, Ryan Middleton and C-Low Jones, had some luck recently with pond fishing. Fishing from the hill, they caught a combined seven fish, and one got away — or so they say. Is that not the way it always goes?
I have heard of some trout being caught around St. Catherines Sound, but that’s about it.
This recipe goes well with this nice weather we are having, so I hope you will give it a try.
Lemon shrimp paste
½ teaspoon sea salt
½ teaspoon freshly ground black pepper             
¼ cup sherry
2 tablespoons freshly squeezed lemon juice
¼ teaspoon cayenne
1 pound fresh shrimp, peeled and deveined pepper
1 loaf of sourdough bread
Heat 6 tablespoons of butter in a skillet until it’s hot and foaming. Add the shrimp, salt and pepper and cook over high heat, stirring often, for 4-7 minutes.
Use a slotted spoon to transfer the shrimp to the bowl of a food processor fitted with a steel blade. Return the skillet to the stove and add sherry, lemon juice and cayenne. Cook over high heat until the liquid is reduced to approximately 3 tablespoons.
Immediately add the syrupy liquid to the shrimp in the food processor and process until the shrimp are thoroughly puréed.
With the motor running, add the remaining butter and process until thoroughly blended.
Transfer the shrimp paste to a ceramic crock and allow it to cool completely.
Preheat the oven to 300 degrees. Slice the sourdough and drizzle the slices with olive oil. Spread the shrimp paste on the bread and bake for 8-10 minutes.

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