Craving fresh boiled shrimp, but live far from the Gulf of Mexico? Turn local freshwater white bass or striper filets into some of the best boiled shrimp you’ve ever had
What’s a seafood lover to do when craving fresh boiled shrimp without making a run to a fisherman’s wharf in a Gulf Coastal city?
Simple, turn to the bounty of a local freshwater lake and prepare a batch of striped bass, hybrid stripers or white bass (sand bass) fillets into the main ingredient for a recipe called High and Dry Texoma Shrimp.
Here’s how you prepare this recipe:
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
- Striper (or hybrid or white bass fillets) with the red meat portion cut out
- Old Bay Crab Boil Mix
- Onions and other desired spices
To start the preparation for this dish, begin by cutting the striped bass fillets up into medium bite-size cubes.
Next, bring a couple of quarts of water to a full boil along with a spice packet from a box of Old Bay Crab Boil Mix..
If desired, then add onion slices and/or other desired spices to the water before cooking the fish.
Once heated add the eggs and scramble.
Next, bring the pot of water to a full, roiling boil for a good 15 minutes or so before turning off the heat.
When the water has stopped boiling, drop the striped bass cubes into the hot water (not into the boiling water) and stir them around until they begin to turn white and flake apart.
At that point, remove the striper cubes, drain them well and chill for up to an hour in the refrigerator, allowing the cubes to get good and cold.
When the striper meat has thoroughly chilled, serve it with cocktail sauce as an appetizer or the main course to a scrumptious meal.