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Wednesday, March 31, 2021

Who Is Crab on 'The Masked Singer'? We've Got the Scoop on This Season 5 Wildcard - GoodHousekeeping.com

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The Masked Singer's latest talent hailing from under the sea is Crab.

On Wednesday, the second wildcard of season 5 was introduced to shake things up in Group B. Just like last week's Orca, Crab is here to make the singers in the competition work even harder for their spots. Every week from here on out, Crab will go up against the remaining Group B singers and try to stay in the competition. If Crab is eliminated though, he'll have to reveal his true identity. But if he manages to make it to the finale, he may just become the next champion of the show.

As we watch Crab week after week, we'll be updating this post with the best guesses we're seeing on the internet. So far, here's what we've gathered about Crab.

Who is Crab on The Masked Singer?

who is crab on 'the masked singer' the crab revealed, spoilers, clues, and season 5 guesses

Fox

First up, the clues:

  • Crab said he's blessed to have had his dream come true "in a flash."
  • Crab claimed that at one point he felt like a "king crab."
  • Crab realized that "with every blessing, tragedy seems to follow" and said he's struggled with "darkness" that has followed him and his family.
  • Crab's claws are being taped up during his first clue package.
  • Crab's clue package included jellyfish, statues, a broken hand mirror, Mona Lisa painting, and a calculator that reads "2 + 3."
  • Despite going through tough times, Crab says the love of his family has helped him stand back up and "be a star again."
  • Crab's first clue package featured past Masked Singer costumes Bee costume (Gladys Knight) and Butterfly (Michelle Williams).
  • Crab revealed that his first crush was Janet Jackson and that he "grew up together on good times."

A lot of clues for one week, if you ask us! So, who could it be now that we have a few hints? So far, the judges have it narrowed down to three stars. Ken Jeong guessed singers Bobby Brown or Lenny Kravitz given Crab's outstanding vocal abilities and the fact that both celebrities have endured tragedy. Meanwhile, Robin Thicke thought it might be Johnny Gill after seeing all of the fish in the clue package.

Are the judges onto something? Possibly, but we've only seen Crab perform this one time, so maybe the answer will become clearer in the weeks ahead. One thing's for sure: Crab is certainly not going home anytime soon. With soulful and smooth vocals like that, he might just be the next Masked Singer winner. We shall see!

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April 01, 2021 at 07:41AM
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YourSA Best Food Truck: Smashin' Crab - mySA

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Most restaurants with a brick-and-mortar storefront start as a food truck and then grow – not so for Smashin’ Crab. Beginning as a traditional restaurant in April 2017, it grew to multiple locations. Taking the step to add a food truck in 2020 brought the eatery a means of growth and prosperity in an otherwise unusual year. This move earned them the title of Best Food Truck in San Antonio in this year’s Readers’ Choice Awards.

Early in the pandemic, Smashin’ Crab laid off approximately 50 people, going through the same motions as many in the industry. CEO Paul Griffiths struggled with the idea that these layoffs were affecting staff and their families, and he had a vision that changed the entire course of the restaurant’s future.

RELATED: Smashin Crab has a new refreshing item on their menu

“The day after we laid off all of those people, I approached the restaurant’s investment group with the idea to buy a food truck, explaining that in times like these, the success of a business depends on its ability to operationally pivot as needed. We needed to do this, so the people had a job to come back to.”

By developing a food truck, Smashin’ Crab was able to bring back most of their employees and give them a much-needed steady paycheck.

Unique menu offerings and compassion abound from this restaurant turned food truck. Combined with a streamlined tech-friendly ordering process, Smashin’ Crab has created a genuinely different experience for their customers. “We are thankful to our regular customers and our new customers, and we’re ready for the light at the end of the tunnel.”

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April 01, 2021 at 03:10AM
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YourSA Best Food Truck: Smashin' Crab - mySA

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Crab

Cookin’ Louisiane – “Day After the Boil” Crab Dip - BRProud.com

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NEW ORLEANS, LA (BRPROUD) - The Saints announced today that they have agreed to terms with unrestricted free agent DE Tanoh Kpassagnon on a two-year contract. The announcement was made by Saints’ Executive Vice President/General Manager Mickey Loomis.

Kpassagnon (pronounced Tawn-oh pass-N-yo), 6-7, 289, is a four-year National Football League veteran who was originally selected by the Kansas City Chiefs in the second round (59th overall) of the 2017 NFL Draft out of Villanova. In four seasons for the Chiefs, the Ambler, Pa. native has played in 61 regular season games with 24 starts, recording career totals of 74 tackles (51 solo) seven sacks for a loss of 67 yards, 18 quarterback hits, 12 tackles for loss, five passes defensed, one forced fumble, one fumble recovery and two special teams stops. In eight postseason appearances with six starts, Kpassagnon has posted ten tackles (seven solo), three sacks for a loss of 28 yards, two passes defensed, five quarterback hits and three stops for loss.

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April 01, 2021 at 02:14AM
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Cookin’ Louisiane – “Day After the Boil” Crab Dip - BRProud.com

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New Wave Foods® Launches Its Plant-Based Shrimp to Foodservice Companies throughout the US - VEGWORLD Magazine

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Dot Foods First to Enter into a Unique Pre-Market Agreement, Creating Immediate National Distribution Access for New Wave Shrimp™

New Wave Foods® announced today that it has signed a strategic distribution agreement to officially launch its New Wave Shrimp™ to North American restaurants and foodservice companies. Under a non-exclusive agreement with Dot Foods, the largest foodservice industry redistributor in North America, New Wave Foods is accelerating its go-to-market efforts by providing foodservice companies with immediate and convenient access to its plant-based shrimp.

New Wave Shrimp is a proprietary plant-based product made of sustainable seaweed and plant proteins. Created through close collaboration with top-tier chefs and renowned R&D experts, the plant-based shrimp is virtually indistinguishable from ocean shrimp in terms of taste, texture and bite. This innovative product delivers versatility to menus and meets the needs of foodservice operators who are constantly working to innovate and delight their customers.

New Wave Foods is disrupting the $9 billion dollar shrimp market and is focused on the restaurant and non-commercial foodservice segments where 80 percent of shrimp is consumed. Seafood is expected to take the plant-based food spotlight in 2021, according to Datassential. Americans eat an estimated 1.5 billion pounds of shrimp annually, making shrimp the most consumed seafood in the U.S., with consumption intake equal to twice as much as salmon or tuna.

“Following our recently announced $18 million Series A financing, we’re excited to launch this new agreement which extends our presence and provides foodservice companies throughout the U.S. greater access to New Wave’s plant-based shrimp,” said Mary McGovern, CEO, New Wave Foods. “Given Dot Food’s vast foodservice distribution coverage, this partnership provides New Wave Foods with immediate national availability while demonstrating Dot’s belief in the growth of plant-based eating and New Wave’s product offering.”

New Wave Shrimp provides a one-for-one swap for ocean shrimp as an ingredient in any hot shrimp dish on menus. The product is pre-cooked and is as a perfect ingredient for fast preparations such as bruschetta, nachos or entrees such as chowder, tacos, pasta and Kung Pao.

“We know that commercial and non-commercial foodservice operators need to continue to excite their guests with innovative food products, and plant-based food is the largest growing segment,” said Rodd Willis, director of natural and specialty, Dot Foods. “New Wave Shrimp is an extremely unique product – a true game changer in the seafood industry. We believe that it is a great plant-based alternative to ocean shrimp as an ingredient, and that it delivers on the needs of foodservice operators for menu versatility and quality.”

New Wave Shrimp is plant-based, free from shellfish and soy allergens, gluten-free, non-GMO and kosher.

New Wave Foods is focused on the plant-based shrimp category with new line extensions planned in 2021 and expansion into other plant-based shellfish in 2022 to include lobster, scallops and crab.


About New Wave Foods®

New Wave Foods is a disruptor in the seafood market with its plant-based shellfish products. The Company’s mission is to protect the oceans by creating delicious plant-based versions of popular over-fished or ecologically destructive shellfish and by bringing them to consumers through a wide array of foodservice locations. The Company’s first offering, New Wave Shrimp™, is interchangeable with ocean shrimp in any shrimp recipe and is made from seaweed and plant protein. New Wave Foods will show its expansive passion for delicious, sustainable plant-based foods by broadening its product offerings this year and next. Company investors include New Enterprise Associates (NEA), Evolution VC Partners, Sand Hill Angels, and Tyson Ventures, the venture capital arm of Tyson Foods, Inc. Visit us at www.newwavefoods.com and follow us @newwavefoods.

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April 01, 2021 at 02:27AM
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New Wave Foods® Launches Its Plant-Based Shrimp to Foodservice Companies throughout the US - VEGWORLD Magazine

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French Shrimp Boil Recipe - Los Angeles Times

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Turning Artichokes
To turn baby artichokes, pull off the outer leaves then trim the end of the stems and 1 inch (2.5 cm) off the tops. Use a vegetable peeler to shave off the dark layer of the stem. Halve the artichoke lengthwise, then use a spoon to scoop out and discard the choke. Store in a bowl of cool water mixed with the juice of a lemon until ready to use.

Mayonnaise
To make homemade mayonnaise, in a medium bowl, whisk together 2 large egg yolks and 1 teaspoon Dijon mustard. Whisking constantly, as slowly and gradually as possible — literally drop by drop — add some of ½ cup (120 ml) grapeseed oil until the mixture thickens. Continuing to whisk constantly, start to slowly pour in the remainder of the grapeseed oil and ¼ cup (60 ml) olive oil in a slow, steady stream. Just as slowly, whisk in 2 teaspoons of fresh lemon juice and season with salt and pepper.

Adapted from À Table (Chronicle Books, 2021) by Rebekah Peppler.

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April 01, 2021 at 12:00AM
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French Shrimp Boil Recipe - Los Angeles Times

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This Giant Spider Crab Leaves His Friends to Hug a Camera - Nerdist

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Crabs are some of the coolest creatures out there. And spider crabs are even more impressive. Not only do they look strange—in their ridged, salmon-color armor—but they have so many fascinating quirks. Spider crabs travel in groups, blanketing ocean floors and even stacking on top of one another. They also go through mass molting rituals, where they emerge good as new, leaving behind their old shells like a field of bones.

And, it turns out, they’re pretty friendly. Or rather, the spider crab in this video sure is friendly. Watch as it leaves behind its group of wandering crustaceans to investigate an underwater camera. It even appears to embrace the camera with a hug.

The video, which we found thanks to BoingBoing, was originally posted in 2018 by the channel Pink Tank Scuba. (Although it was re-uploaded by Storyful Rights Management this March and is making the rounds again.) In a blog post, the person who runs Pink Tank Scuba explained their fascination with spider crabs.

“I have been completely obsessed with photographing and videoing spider crabs for several years,” they write. “They are absolutely fascinating both one on one and [en masse] as they come into my local waters annually to molt from their old shells into their new ones.”

A large spider crab embraces an underwater camera.

Pink Tank Scuba

Pink Tank Scuba has dozens of other videos featuring spider crabs. Here’s another one that shows the underwater creatures engaging in some kind of dance that looks like a tango. (The music really sets the mood!)

Here’s another great video that shows a seahorse acting protective over a spider crab. They look like dear friends.

Underwater creatures are so fascinating to watch. They’re full of mystery and unique beauty. And some of them even want a hug every now and then. Who can’t relate?

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March 31, 2021 at 09:40PM
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This Giant Spider Crab Leaves His Friends to Hug a Camera - Nerdist

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Crab

InventHelp Inventor Develops Improved Utensil for Opening Crab Legs (CPC-459) - WFMZ Allentown

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PITTSBURGH, March 31, 2021 /PRNewswire/ -- "I wanted to create a neater and easier method for extracting cooked crab meat from crab legs," said an inventor, from Springfield, Mass., "so I invented the CRABBCUTTER. My design eliminates the need to struggle with traditional eating utensils and kitchen tools."

The invention provides a fast and effective way to open crab legs. In doing so, it enables the user to easily retrieve the interior meat. As a result, it saves time and effort and it helps to reduce hassles and messes when preparing or eating crab legs. The invention features a durable design that is convenient and easy to use so it is ideal for households and restaurants. Additionally, a prototype is available.

The original design was submitted to the Connecticut sales office of InventHelp. It is currently available for licensing or sale to manufacturers or marketers. For more information, write Dept. 19-CPC-459, InventHelp, 217 Ninth Street, Pittsburgh, PA 15222, or call (412) 288-1300 ext. 1368. Learn more about InventHelp's Invention Submission Services at http://www.InventHelp.com.

Cision View original content to download multimedia:http://www.prnewswire.com/news-releases/inventhelp-inventor-develops-improved-utensil-for-opening-crab-legs-cpc-459-301258757.html

SOURCE InventHelp

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March 31, 2021 at 11:00PM
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InventHelp Inventor Develops Improved Utensil for Opening Crab Legs (CPC-459) - WFMZ Allentown

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Crab

Hyundai imagines an EV future where cars 'crab drive' sideways to park - Yahoo Tech

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Every urban mobility EV concept needs some kind of fun gimmick, and Hyundai has delivered quite a few with its latest Mobis M.Vision concepts. The first model called the M.Vision POP is a small two seater not unlike Citroen's Ami, but with some unique features that make it much more tech-friendly and maneuverable. 

The POP was developed under Hyundai's "Tech Joy" theme, with a "core solution" called "Phobility." Translated from designer-speak, the idea is that your smartphone could not only be used to reserve a car, but would also be embedded in the steering wheel and "become the cockpit of the automobile itself," according to Hyundai. It can then interface with the vehicle's display, allow for voice recognition and "use smartphone sensors for wireless steering of the vehicle," somehow. In a video, Hyundai even shows how you could pass the steering wheel over to your passenger if you became sleepy. 

The key feature of the POP, however, is the e-Corner module (shown above). Each of the four wheels rotate up to 180 degrees sideways, allowing the vehicle to move from side-to-side like a crab, or even rotate 360 degrees in place. That could be a big aid for parking (the vehicle would self-park, of course), or let you make a very rapid U-turn if you accidentally pass your destination.

Meanwhile, the M.Vision X is a four-passenger self-driving vehicle that's also laden with tech. All the vehicle windows can be transformed into LCD displays, allowing you to watch sports, entertainment or transform the entire vehicle into a disco, according to the video below. If some passengers want to just look outside, half the windows can be screens and the others regular see-through glass. Passengers would be able to control driving functions, AI speakers and infotainment using gesture recognition functions to they don't have to touch anything and there's even a UV lighting sterilization function — Hyundai's answer to these COVID times. 

Some of this is clearly a bit silly and far-fetched, but then again it's also a lot of fun and that's what concept cars are all about. On the practical side, Hyundai said it wanted to explore how to integrate mobility tech with the changes people have made due to the COVID-19 pandemic, and it's one of the first automakers to show how that might look.

The Link Lonk


March 31, 2021 at 05:26PM
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Hyundai imagines an EV future where cars 'crab drive' sideways to park - Yahoo Tech

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Crab

New rules designed to protect sea turtles from inshore shrimp nets postponed - The Coastland Times | The Coastland Times - The Coastland Times

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By Janet McConnaughey, Associated Press

New rules designed to keep endangered and threatened sea turtles from drowning in some inshore shrimp nets are being postponed, and federal regulators are considering whether to expand the rules, officials said Tuesday.

Coronavirus pandemic restrictions over the past year have limited in-person workshops and training opportunities for fishermen to install escape hatches called turtle excluder devices, or TEDs, the National Oceanic and Atmospheric Administration said. Therefore, the new rules announced in 2019 will take effect Aug. 1 instead of on Thursday.

“The delay … is to allow NOAA Fisheries additional time for training fishermen, ensuring TEDs are built and installed properly, and for responding to installation and maintenance problems when the regulations go in effect,” the statement said.

Six species of sea turtles, all of them endangered or threatened, are found in U.S. waters.

The rule requires the devices on skimmer trawls pulled by boats at least 40 feet (12 meters) long.

NOAA Fisheries is reconsidering whether to require the devices on boats shorter than 40 feet long, “and whether additional rulemaking is currently warranted,” the statement said.

In 2019, NOAA said the changes from rules proposed in 2016 would cut the likely number of turtles saved from more than 2,400 to as many as 1,160 a year.

The Center for Biological Diversity, an environmental nonprofit, notified NOAA in January that it will sue if the rule isn’t changed.

“I am optimistic that they will do something, but eager to see a commitment on paper to actually commit to taking action, as they did in their 2016 proposal before (former President Donald) Trump reversed it,” the group’s Florida director, Jacklyn Lopez, said in an email.

The earlier proposal would have required TEDs on smaller boats and on boats pulling two other, less common, kinds of shrimp nets.

The devices have been required for decades on the most common shrimp nets — mesh funnels called otter trawls that are generally used offshore. The other three kinds of shrimp trawls are used in shallower water.

READ ABOUT MORE NEWS AND EVENTS HERE.

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March 31, 2021 at 06:47PM
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New rules designed to protect sea turtles from inshore shrimp nets postponed - The Coastland Times | The Coastland Times - The Coastland Times

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Invasive green crab numbers dwindle in Dungeness - Sequim Gazette

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Ongoing efforts to prevent a rise in the invasive European green crab population continue to yield positive results in Dungeness.

After first detecting the creatures in 2017 after years of monitoring, resource managers at the Washington National Wildlife Refuge in Dungeness north of Sequim caught just three green crabs for the 2020 season with more than 1,800 traps set between April-October 2020.

“Who knows, maybe we caught the last three crabs in the channel,” said Lorenz Sollmann, deputy project leader at the Refuge.

Since that first detection in 2017 with 96 green crabs caught, the numbers have dropped each year to 69 in 2018 and 57 in 2019.

But the effort to stop them hasn’t dwindled. In that span, Sollmann, his staff and volunteers have placed more than 10,800 traps to catch the crab.

Why such a large effort for such a small creature? Sollmann said the green crab, known for its five spines on the side of each eye, threatens eelgrass locally, which is the “nursery bed for so many things like endangered salmon and Dungeness crab, it’s a food source for other fish and birds, (and) herring lay their eggs in (it).”

“(Green crab) don’t actively eat it, but they uproot it foraging,” he said.

“Our eelgrass beds are already under a lot of pressure from all sorts of environmental factors.”

The three male green crabs from 2020 were all found in the Dungeness Spit’s base lagoon, which is promising, resource managers say, because females can release hundreds-of-thousands of larvae at least once a year. They can travel as far as 100 kilometers and possibly further, depending on currents and temperatures.

“This is the result of dedicated effort on the part of (the Refuge), as well as a little help from nature,” said Emily Grason, a marine ecologist and the University of Washington’s Crab Team program manager.

She said Dungeness, Sequim, Blyn, Port Angeles and Port Townsend/Jefferson County “may not have been subjected to an influx of more larvae from coastal or other sources.”

“Trapping in Dungeness Bay has shown that a dedicated effort, combined with favorable environmental conditions, can result in effective local population control,” Grason said.

Grason reports that no other green crabs were found in 2020 inland along the North Olympic Peninsula.

Neil Harrington, environmental biologist for the Jamestown S’Klallam Tribe, said they trapped in Sequim Bay last year with no green captures and intend to continue trapping this year, too.

Grason said a La Niña winter could be less favorable to survival of green crabs and resource managers look to capitalize on that with continued trapping.

Neah Bay

Neah Bay continues to see its green crab population remain consistent despite ongoing trapping efforts.

Adrianne Akmajian, a marine ecologist for Makah Fisheries Management, said volunteers caught 1,030 green crabs, which is down from 1,262 in 2019 between the Tsoo-Yess River, Wa’atch River and near Tsoo-Yess Beach.

However, she said their catch rate was higher.

In 2019, they caught about 0.56 crabs per trap compared to 1.9 crabs per trap last year.

Akmajian sad she attributes this to methodology as only a few part-time staff could go in the field at a time, so they switched almost entirely to recreational shrimp pots.

“We were able to set up to 12 shrimp traps (at six per river) and found that we would catch the same number if not more green crabs than we normally would have with the other trap types,” Akmajian said.

“We unfortunately had to cut our season short due to the wildfire smoke and my technicians heading back to college, so I think that also contributed to slightly lower catch than prior years.”

Green crab trapping efforts started there in 2017 when a visitor saw a green crab by the Wa’atch River and reported it to the Washington Sea Grant/Crab Team, which led further discoveries.

This year, Akmajian said she only has funding for dedicated trapping through June 30, but did receive research funding in July and August.

She and staff will perform studies and take underwater video to record interactions between green crab and Dungeness crab in the Wa’atch and Tsoo-Yess Rivers.

“We hope to document any direct negative interactions between subadult and adult crabs,” she said. “At the end of the project, we will do sort of a ‘trapping blitz’ for a couple days to try to remove as many green crabs as we can.”

She hopes to secure more funding in 2022 for dedicated trapping and research.

Two-three staff at the Washington National Wildlife Refuge will set traps for European green crab in April and May along the Dungeness Spit and potentially bring in volunteers as they are able with safety guidelines in place and government restrictions lifted due to COVID-19 protocols. Sequim Gazette photo file photo by Matthew Nash

Two-three staff at the Washington National Wildlife Refuge will set traps for European green crab in April and May along the Dungeness Spit and potentially bring in volunteers as they are able with safety guidelines in place and government restrictions lifted due to COVID-19 protocols. Sequim Gazette photo file photo by Matthew Nash

Next in Dungeness

Because of the pandemic, volunteers in Dungeness and Neah Bay were unable to participate in trapping efforts.

Sollmann said COVID-19 changed 90 percent of the green crab effort by only using three staffers and not 30 volunteers due to health concerns.

At the beginning of the pandemic, he said they received approval for three staff to continue trapping with safe practices in the field.

“Social distancing in the field is very easy,” Sollmann said. But they all had to drive their own vehicles, which wasn’t fuel efficient, he said.

“Our volunteers are mostly retirees who are of a vulnerable age group but as they get their vaccines we’ll be set to bring them back out in a safe manner. We’re just not quite there yet.”

When resource managers begin trapping again on April 1, it’ll be two-three staff continuing the trapping effort but only in April and May.

Sollmann said most of their crabs, 67 percent, are caught in April and May.

“If we’re not catching anything, we’re not going to keep saturating,” he said. “Other projects have been held back.”

If the numbers are low or nil, then for the rest of the summer they’ll revert to a monthly monitoring program.

“If the crabs keep coming in from somewhere else then we’ll be ready. We’ll keep our finger on the pulse. We’ve shown you can be successful. It takes a lot of effort and commitment, but it can be done.”

Identification

Resource managers say if you find a live green crab or its shell in Washington, report it online to crabteam@uw.edu, but leave the crab in place.

For more information about crab identification, visit wsg.washington.edu. For more about aquatic invasive species, visit wdfw.wa.gov/species-habitats/invasive.

Since 2017, resources managers and volunteers at the Washington National Wildlife Refuge have placed more than 10,800 traps to catch the European green crab. They hope their efforts have dwindled the population enough to switch to a monthly monitoring program. Photo courtesy of USFWS

Since 2017, resources managers and volunteers at the Washington National Wildlife Refuge have placed more than 10,800 traps to catch the European green crab. They hope their efforts have dwindled the population enough to switch to a monthly monitoring program. Photo courtesy of USFWS

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March 31, 2021 at 03:30PM
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Invasive green crab numbers dwindle in Dungeness - Sequim Gazette

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Crab

Tuesday, March 30, 2021

New rules to protect turtles from shrimp nets postponed - American Press

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NEW ORLEANS (AP) — New rules designed to keep endangered and threatened sea turtles from drowning in some inshore shrimp nets are being postponed, and federal regulators are considering whether to expand the rules, officials said Tuesday.

Coronavirus pandemic restrictions over the past year have limited in-person workshops and training opportunities for fishermen to install escape hatches called turtle excluder devices, or TEDs, the National Oceanic and Atmospheric Administration said. Therefore, the new rules announced in 2019 will take effect Aug. 1 instead of on Thursday.

“The delay ... is to allow NOAA Fisheries additional time for training fishermen, ensuring TEDs are built and installed properly, and for responding to installation and maintenance problems when the regulations go in effect,” the statement said.

Six species of sea turtles, all of them endangered or threatened, are found in U.S. waters.

The rule requires the devices on skimmer trawls pulled by boats at least 40 feet (12 meters) long.

NOAA Fisheries is reconsidering whether to require the devices on boats shorter than 40 feet long, “and whether additional rulemaking is currently warranted,” the statement said.

In 2019, NOAA said the changes from rules proposed in 2016 would cut the likely number of turtles saved from more than 2,400 to as many as 1,160 a year.

The Center for Biological Diversity, an environmental nonprofit, notified NOAA in January that it will sue if the rule isn't changed.

“I am optimistic that they will do something, but eager to see a commitment on paper to actually commit to taking action, as they did in their 2016 proposal before (former President Donald) Trump reversed it,” the group's Florida director, Jacklyn Lopez, said in an email.

The earlier proposal would have required TEDs on smaller boats and on boats pulling two other, less common, kinds of shrimp nets.

The devices have been required for decades on the most common shrimp nets — mesh funnels called otter trawls that are generally used offshore. The other three kinds of shrimp trawls are used in shallower water.

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March 31, 2021 at 02:09AM
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New rules to protect turtles from shrimp nets postponed - American Press

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Wig-Wearing Shrimp Thief Wanted By Naugatuck + Cheshire Police - i95rock.com

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What is it, Connecticut shoplifters? What makes you steal shrimp? It's really not that expensive, yet, week after week this year I've seen people get arrested for stealing bags of frozen shrimp.

Naugatuck has been hit by shrimp thieves twice this month, a couple of weeks ago at the Stop & Shop on Rubber Avenue, in Plymouth last month, and now, Naugatuck Police have released these images of another alleged shrimp shoplifter.

Naugatuck Police Department

According to the NPD, on Wednesday, March 24, the female in the black wig in the above photo entered the Big Y at 85 Bridge Street at 3:30 PM. She took off from the store without paying for $200 worth of merchandise, including shrimp, beer, laundry detergent, and other stuff.

Naugatuck Police Department

The above photograph is another photo of who NPD and Cheshire PD believe is the same woman, without the wig. This photo is from Cheshire, where the suspect is believed to have pulled off a similar heist earlier this month. The suspect fled the incident in Naugatuck in a white Nissan Versa with Pennsylvania Plate LCE2561.

Naugatuck Police Department

The Big Y in Naugatuck is my primary grocery store, I've been shopping there since it opened. I can't tell you how many bags of frozen shrimp that I've bought from them over the past 20 years, but I CAN tell you how many times I've stolen shrimp, none.

If you recognize the alleged wigged shrimp thief, call Officer Tortora of the NPD at 203-729-5222, ext. 3162, or call the confidential NPD Tip Line at 203-720-1010

The 10 Best Places to Buy Whole Belly Clams in Connecticut

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March 30, 2021 at 10:21PM
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Wig-Wearing Shrimp Thief Wanted By Naugatuck + Cheshire Police - i95rock.com

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Shrimp and Petroleum Festival is ON! - KATC Lafayette News

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The 86th Shrimp and Petroleum Festival will happen during the 2021 Labor Day Weekend, organizers have announced.

"After months of deliberation, we would like to announce that we will be moving forward with the planning of the 86th Festival, while we continue to monitor the guidelines of COVID-19," an announcement on the festival Facebook page states.

This year's festival will begin on September 2 and continue through September 6.

Updates will be posted on the festival website here.

"We would like to thank all of our sponsors, members, friends, and attendees for all of their support during these unprecedented times," the announcement states. "We are all looking forward to the celebration of our 86th festival and for all of the festivities and traditions that come along with it."

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March 31, 2021 at 04:57AM
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Shrimp and Petroleum Festival is ON! - KATC Lafayette News

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Ca C'est Bon: Shrimp and Tasso Pasta - KATC Lafayette News

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Shrimp and Tasso Pasta

Makes about 4 servings

4 ounces cooking oil
1 pound shrimp
1/2 cup Tasso (finely chopped)
1/2 cup chopped onions
1/4 cup chopped garlic
1/4 cup blackening seasoning
1/4 cup white wine
1 quart heavy cream
2 pounds cooked pasta

Using a small sauce pot, heat up the cooking oil. Once hot, add your shrimp and Tasso to the sauce pot and reduce heat to medium. Allow your shrimp and Tasso to begin to brown, then add your onions and garlic. Be sure to stir occasionally to make ensure your ingredients do not stick to the pot. Once the shrimp are almost completely cooked, add your blackening seasoning and then your white wine. Let the white wine cook out completely. Once the white wine has cooked out, add your heavy cream. Let your sauce cook until it is heated all the way through and begins to thicken. Once the sauce is thick enough to stick to your pasta, remove it from the heat and add to your cooked pasta.

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March 31, 2021 at 06:22AM
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Ca C'est Bon: Shrimp and Tasso Pasta - KATC Lafayette News

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Feed prices for pangasius, shrimp on the rise in Vietnam - SeafoodSource

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Pangasius and shrimp farmers in Vietnam are facing higher prices for their feed, with suppliers citing higher costs for imported raw material.

Pangasius feed prices in the Mekong Delta are expected to hit their fifth increase in early April, a source from a leading feed producer told SeafoodSource on 24 March. The cumulative effect of the previous four hikes brought the price up between VND 1,050 and VND 1,300 (USD 0.045 and USD 0.056, EUR 0.038 and EUR 0.047) per kilogram, the source said.

Other announcements from various feed producers in March, seen by SeafoodSource, have further revealed the trend of higher prices. For example, Tainan, Taiwan based Uni-President on 15 March announced to its agents an additional VND 500 (USD 0.022, EUR 0.018) price hike per kilogram of pangasius feed, effective 16 March. Another feed producer, Vietnam-based Proconco Can Tho, had tried to keep the prices of its feed products unchanged until the end of March. But an increase of VND 250 (USD 0.01, EUR 0.009) per kilogram will be applied from 1 April. And Ede, The Netherlands-based De Heus has also announced a hike of VND 250 (USD 0.01, EUR 0.009) per kilogram for its pangasius feeds, starting 1 April.

Most of the producers said the increase was unavoidable due to escalating prices of imported material for feed production, claiming supply chains for the material have been disrupted due to augmented control measures imposed to protect against spread of COVID-19.

While the more expensive feed has put pressure on local farmers, they have been able to offset the higher cost of feed with their own price increases. Data from Vietnam Association of Seafood Exporters and Producers (VASEP) showed that pangasius was sold at between VND 21,000 and VND 21,500 (USD 0.91 to USD 0.93, EUR 0.77 and EUR 0.78) per kilogram for fish between 0.7 kilograms and 0.8 kilograms between 12 and 18 March. That was up from between VND 19,500 and VND 20,000 (USD 0.84 to USD 0.86, EUR 0.71 and EUR 0.73) per kilogram of the same size they received in the first three weeks of February.

“Vinh Hoan just paid VND 21,500 [USD 0.93, EUR 0.78] per kilogram to buy more than 300 metric tons (MT) from farmers we have business with,” the source said on 24 March, adding that the production cost now is in the range of between VND 20,500 and VND 21,500 (USD 0.88 and USD 0.93, EUR 0.75 and EUR 0.78) per kilogram.

According to price updates from local fisheries platform Tep Bac, the average farm-gate price on 25 March rose even higher, to VND 22,000 (USD 0.95, EUR 0.80) per kilogram for an average size of 0.82 kilogram per fish, up from VND 20,000 (USD 0.86, EUR 0.73) two months ago.

Prices are rising as processors are encountering growing global demand for their products.

Pangasius exports to many of Vietnam’s biggest markets, especially China and the United States, surged in the first half of March, data seen by SeafoodSource revealed.

For Vietnam’s shrimp farmers, the situation is very similar. Feed prices for shrimp have gone up by between VND 1,200 and VND 1,900 (USD 0.052 and USD 0.082, EUR 0.044 and EUR 0.069) per kilogram, up by between 1.69 percent and 5.03 percent over last year, the Ca Mau newspaper reported on 23 March. Ca Mau is a major seafood producing province in the Mekong Delta.

At the beginning of February, Tongwei Vietnam increased the prices of its vannamei feed product by VND 1,200 (USD 0.052, EUR 0.044) per kilogram and its black tiger shrimp product by VND 1,400 (USD 0.06, EUR 0.05) per kilogram. And at the start of this month, the cost of C.P. Vietnam’s shrimp feed product was up by VND 1,500 (USD 0.065, EUR 0.055) per kilogram. Beginning 1 April, Grobest Industrial (Vietnam) will follow suit and raise its shrimp feed prices (excluding Gold Shield product) by VND 1,200 (USD 0.052, EUR 0.044) per kilogram.

Similar to Vietnam’s pangasius feed suppliers, Vietnam’s shrimp feed producers have been forced to compensate for the higher costs of imported production materials caused by disrupted global supply chains. Rising shipping rates caused by a worldwide shortage of shipping containers and vessels also worsened the situation, the Ca Mau newspaper reported.

But unlike the pangasius market, shrimp prices were volatile in March, depending on sizes. For example, the average price for black tiger shrimp on 25 March VND 190,000 (USD 8.20, EUR 6.90) per kilogram for 40-count shrimp, down from the VND 200,000 (USD 8.60, EUR 7.30) per kilogram price recorded on 19 March but higher than the VND 170,000 (USD 7.30, EUR 6.20) per kilogram price on 11 March, data from Tep Bac showed.

The average rate for whiteleg shrimp on 25 March fell to VND 134,000 (USD 5.80, EUR 4.90) per kilogram for 50-count shrimp, down from VND 150,000 (USD 6.50, EUR 5.50) per kilogram on 19 March and VND 139,000 (USD 6.0, EUR 5.0) per kilogram on 11 March.

Vietnam saw its pangasius export value grow by 21.7 percent from a year earlier to USD 123.5 million (EUR 104.4 million) in January but drop 17 percent year-on-year to USD 90 million (EUR 76.1 million) in February.

Similarly, its shrimp export value declined 18 percent year-on-year to nearly USD 218.8 million (EUR 184.9 million) in February, following the year-on-year increase of 15.8 percent to USD 128.8 million (EUR 108.9 million) in January.

Photo courtesy of Nguyen Quang Ngoc Tonkin/Shutterstock

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March 30, 2021 at 09:03PM
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Feed prices for pangasius, shrimp on the rise in Vietnam - SeafoodSource

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Two Austin Restaurants Collaborate on Crab Rangoon Pizza for a Cause - Eater Austin

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Charitable Crab Rangoon Pizza
For Via 313’s next charitable pizza collaboration, the Detroit-style pizzeria is teaming up with to-go/delivery restaurant Tso Chinese Delivery. The result is a crab rangoon pizza, a pie topped with blue crab, cream cheese, wonton crisps, a sweet chili sauce, and scallions (there’s a gluten-free option as well for $3 more). One dollar from every $20 pie sold will go to Central Texas-based nonprofit Austin Asian Community Health Initiative (AACHI). It’s available from Monday, April 5 through Wednesday, May 2 from Via’s physical restaurants (Oak Hill, East Sixth, North Campus) for pickups placed online, over the phone, or in person, as well as dine-in service. During that same time, Via is also donating one dollar from every Royal Mai Tai cocktail sold to AACHI.

Food Festival Postponement
Hot Luck Festival, the food and music festival by Franklin Barbecue’s Aaron Franklin, the Mohawk’s James Moody, and Feast Portland’s Mike Thelin is officially not happening this May due to pandemic-related safety concerns. Last year’s festival had been postponed to this year. There is still a plan to run the event, which typically takes place over Memorial Weekend, “in a different way” sometime later this year, according to a release. The festival recently partnered with service industry worker-focused foundation Southern Smoke.

Austin Food Truck Robberies
There have been several food truck robberies in the northeast Austin area this past month, as reported by KVUE. The most recent robbery took place at Raul’s Taqueria on March 26 at around 1 a.m. Previous robberies took place at Tortas y Tacos Dos Hermanos on March 1 at 1 a.m. and Taqueria la Chilanguita Food Stand at 2:30 a.m. that same day. The Austin Police Department believes it’s the same person, according to the news channel.

Hill Country Winery Awards
Many Texas Hill Country wineries won a bunch of awards from this year’s San Francisco Chronicle Wine Competition, which was held earlier this month. In total, across 18 wineries — including Becker Vineyards, Bending Branch Winery, Messina Hof, and others — nabbed 8 best of class awards, 13 double-gold awards, and 25 gold medals.

Austin Music Beer
Austin psychedelic soul band Black Pumas is making a second beer with North Austin brewery 4th Tap Brewing Co-op again. The Stay Gold Deluxe Double IPA is available as of last week at the brewery taproom and various restaurants, bars, and breweries in the Central Texas area. Retail cans of the beer will be available starting in mid-April at locations such as H-E-B and liquor stores in the state.

Best of Austin Issue
Austin Monthly published its regular “best of” issue this week. The food and drinks category includes Dripping Springs bakery Abby Jane Bakeshop, Middle Eastern spot Usta Kababgy, and all of the birria. There is also a section dedicated to how restaurants and trucks morphed due to the pandemic, including downtown bar Small Victory’s cocktail kits and Olamaie-turned-Little Ola’s Biscuits.

6705 Highway 290, Austin, Texas

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March 30, 2021 at 11:44PM
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Two Austin Restaurants Collaborate on Crab Rangoon Pizza for a Cause - Eater Austin

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Jumbo Shrimp CEO: Team running at ‘full throttle’ - Jacksonville Daily Record

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Last year, the Jacksonville Jumbo Shrimp was two weeks away from the start of the season when “ the world stopped,” shut down by the COVID-19 pandemic.

Jacksonville Jumbo Shrimp owner and CEO Ken Babby told the Meninak Club of Jacksonville at its virtual meeting March 29 that the team now is running at “full throttle” preparing for baseball this spring.

“Even in those early moments when we were all signing up for Zoom accounts and I was fortunate enough to talk with a lot of people here in town we said pretty steadfastly from the beginning baseball would always bounce back,” Babby said.

“I now literally have no hair left on my head,” he said. “I didn’t have much to begin with but I can tell you it has been a tough, tough 21 months here with the Jumbo Shrimp.”

The team, promoted this year as the AAA affiliate of the Miami Marlins, will open its season at 7:30 p.m. May 4 against the Norfolk Tides at 121 Financial Ballpark. Tickets are on sale at the team website, milb.com/jacksonville.

 The team also is the alternate training site for the Marlins, which opens its season April 1.

“As fans make their way into the home plate gate this year, they will be seeing many players that are on the 40-man major league roster,” Babby said. “They’ll be seeing many players that are just a step away from being major leaguers.”

Babby said that even though Jacksonville Mayor Lenny Curry lifted the Duval County mask mandate, face masks will be required at 121 Financial Ballpark to start the season, except when in an assigned seat eating and drinking.

“We’re all putting safety of our fans, of our players, first and foremost as we all wait, hopefully, to be vaccinated here sooner than later,” he said.

Babby said the team still is working through its capacity plan with the city and the state and will have more information later.

The team owner thanked his sponsors and clients for their loyalty.

Babby said 100% of the team’s partners rolled their sponsorships and tickets into 2021. “That, my friends, is what allows us to still be standing here.”

Last year, with the season in doubt, the Jumbo Shrimp created events including movie nights, a Father’s Day Brunch and a Fourth of July fireworks show.

“By the time we got to the end of the summer, although we missed baseball, we had produced 65 socially distanced, safe events at the ballpark,” Babby said.

“I’m incredibly proud of our staff and our incredible partners who stood with us and by us during this last year as we worked to bring to bring baseball back,” he said. 

“And I can tell you there wasn’t anybody in town happier to ring out 2020 and ring in 2021 than the front-office staff of the Jacksonville.”

Babby urged the audience to be vaccinated as quickly as possible.

“Sometimes in life you don’t realize how special something is until it’s taken away from you. This will be my seventh season here in Jacksonville and I can tell you right off the bat it will be our most special one.

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March 30, 2021 at 02:24AM
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Jumbo Shrimp CEO: Team running at ‘full throttle’ - Jacksonville Daily Record

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Best Shrimp Po' Boy Recipe - How To Make Shrimp Po' Boys - Delish.com

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shrimp po'boy delishcom

Lucy Schaeffer

If you've never had Louisiana's iconic po' boy, this fried shrimp version is a great place to start. Dressed with crunchy shredded iceburg, juicy tomatoes, and a creamy and briny remoulade-esque sauce, this imposing sandwich will take you to the fern and Spanish moss-lined streets of NOLA in seconds flat.

Pro Tips:

Outside of Louisiana and states surrounding it, po' boy bread can be hard to come by. Its light and airy texture and thin, crispy crust is a po' boy trademark, but can be substituted with a French hero or roll, or even ciabatta.

The remoulade? Totally optional. If you'd like, replace it with a slather of mayo and some pickle chips to maintain some creaminess and briny crunch.

Peanut oil will get your shrimp SUPER crispy, but it's a little more pricey than veggie oil. Either will work for this recipe!

Louisiana-made Crystal Hot Sauce is a natural pairing for this sandwich — keep a bottle on the table for spice-lovers to add their own.

Made this? Let us know how it went in the comment section below!

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Yields: 2 servings

Prep Time: 0 hours 35 mins

Total Time: 0 hours 45 mins

For remoulade:

1/4 c.

mayonnaise

2 tsp.

horseradish

2 tsp.

Dijon mustard

1

small dill pickle, finely minced 

1 tsp.

lemon zest

1 tsp.

lemon juice

1/2 tsp.

smoked paprika

Kosher salt

Freshly ground black pepper

For shrimp:

1 lb.

medium shrimp, peeled and deveined

1 tsp.

kosher salt, plus more for seasoning shrimp

1/2 tsp.

freshly cracked black pepper, plus more for seasoning

1 c.

buttermilk

1 tsp.

onion powder

1 tsp.

garlic powder

1

to 1/2 tsp ground cayenne, depending on spice preference

6 tbsp.

all-purpose flour

1 tbsp.

hot sauce, such as Crystal (optional)

1 1/2 c.

cornmeal 

24 oz.

(or about 3 cups) peanut or vegetable oil, for frying

To serve:

2

loaves po' boy bread or large French hero, halved lengthwise 

Shredded iceberg lettuce

Thinly sliced tomato

  1. Make remoulade: combine all remoulade ingredients in a small bowl and whisk until combined. Season to taste with salt and pepper. Refrigerate while preparing the rest of the sandwich.
  2. Pat shrimp dry and season with salt and pepper. In a large bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder, cayenne, flour, and hot sauce if using. Whisk until smooth.
  3. Place cornmeal in another large bowl, and line a baking sheet with parchment paper.
  4. Add shrimp to bowl with buttermilk mixture and toss until shrimp are completely coated. Working one at a time, remove shrimp from bowl, allowing excess batter to drip off, then place in bowl with cornmeal. Toss until shrimp is completely coated in cornmeal, then transfer to prepared baking sheet. Repeat until all shrimp are breaded.
  5. Add oil to a medium, heavy-bottomed pot (the oil should be at least 3” deep, and no higher than halfway up the pan) over medium heat, using a thermometer to track the temperature of the oil. When it reaches 350°, add a quarter of the shrimp and fry until golden, about 1 1/2 minutes. Transfer to a paper towel-lined plate and season with salt immediately. Continue process until all shrimp are fried.
  6. Build sandwiches: spread both cut sides of each hero with remoulade. Divide shrimp between the two, then top with iceberg and tomato.
shrimp po'boy delishcom

Lucy Schaeffer

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March 30, 2021 at 02:05AM
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Best Shrimp Po' Boy Recipe - How To Make Shrimp Po' Boys - Delish.com

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Windjammer Days 3rd annual Crab Cake Cook-off - Boothbay Register

jumi.indah.link Boothbay Harbor Inn hosted the third annual Crab Cake Cook-Off June 28 for the long awaited and revived Windjammer Days Fe...

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