Hello, all my friends and neighbors. Tight Line Jr. here and I hope everyone is having a good holiday season.
Cold weather is still keeping the fishermen at bay, but I do have another classic Tight Line recipe I’d like to share with y’all.
But before we get started on the goodies, I want to share a story with you that reminds me of just how blessed we are to live in a great country.
I saw a soldier on the news this week who is currently in Afghanistan, where I have some close family members getting ready to go. This solider was shot in the leg on a mission with his team, his brothers and sisters in arms. He could have come home to the states, but chose to stay and join his team as soon as he could and continue their mission.
God bless all the men and women serving all of us around the world and God bless America. It makes me proud to say that.
Now on to the goodies.
Recipe for shrimp bells
3 dozen shrimp, cooked in shell
1 package of cream cheese
2 teaspoons of crumbled blue cheese
2 teaspoons of chopped celery
2 teaspoons of chopped green onions
2 teaspoons of sweet pickles of jalapenos, or both
½ teaspoon of hot dry mustard.
Peel the shrimp but leave the tails intact. Butterfly the shrimp by cutting down the center of the back but don’t cut all the way through. Combine all the other ingredients together in a bowl and use that to stuff the shrimp. Chill and enjoy as appetizers.
I hope everyone has a great New Year and I’m looking forward to another great year of angling. Now remember what Ol’ Tight Line always said: Get out there and get fishing and if you do, always remember to keep a tight line. I always say hit the dock, kep a sharp eye and watch that cork go down. Now get out there and wet a hook. It’s good for the soul.
Until next time…
Tight Line Jr.