WEBVTT 00:00:00.140 --> 00:00:01.760 Hey guys saying it's alive, we're down here in 00:00:01.760 --> 00:00:04.700 beautiful south Carolina Hilton. Head island will be teaming 00:00:04.700 --> 00:00:06.559 up with Andrew carmine of Hudson's and we're gonna be 00:00:06.559 --> 00:00:09.130 chasing some shrimp, some blue claw crabs, maybe 00:00:09.130 --> 00:00:11.519 a little stone crabs and then getting back on land 00:00:11.519 --> 00:00:13.560 , doing a little low country boil, something that's 00:00:13.560 --> 00:00:15.439 new to me. So let's get shrimp in. 00:00:16.480 --> 00:00:28.760 Let's get shrimp. Mm hmm. Hey guys, 00:00:28.760 --> 00:00:30.829 right here in the boat. Andrew Carmine's owner of 00:00:30.829 --> 00:00:32.369 Hudson's. Where are we? And what are we 00:00:32.369 --> 00:00:34.179 doing out here? We're right here on Hilton Head 00:00:34.179 --> 00:00:37.810 Island, Bluffton south Carolina right behind us in beautiful 00:00:37.810 --> 00:00:39.789 Southern Beaufort County. And we're going to catch some 00:00:39.789 --> 00:00:42.579 white shrimp. We're also gonna hopefully check some crab 00:00:42.579 --> 00:00:44.600 pots and have some blue crabs and some stone crabs 00:00:44.609 --> 00:00:46.710 just seems like a really fertile body of water, 00:00:46.710 --> 00:00:48.729 you know, very marshy, Just like a real 00:00:48.729 --> 00:00:50.640 , it seems like a really like the word ecosystem 00:00:50.640 --> 00:00:52.579 just kind of like just pops in your mind. 00:00:52.579 --> 00:00:56.189 We're in an amazing nursery for all types of aquatic 00:00:56.189 --> 00:00:59.850 species. Blue crabs, shrimp, oysters, clams 00:00:59.859 --> 00:01:00.359 . You said we're going after the white shrimp, 00:01:00.439 --> 00:01:03.540 white shrimp, East coast white shrimp in my opinion 00:01:03.540 --> 00:01:06.670 . And I think a lot of people's opinions were 00:01:06.670 --> 00:01:08.209 the best shrimp, stir the pot. Yeah. 00:01:08.219 --> 00:01:10.590 People from the gulf are going to get mad at 00:01:10.590 --> 00:01:11.750 me for saying that, but but our shrimp are 00:01:11.750 --> 00:01:15.500 super sweet. They're super firm. They cook up 00:01:15.510 --> 00:01:18.760 just completely opaque white. Some people like to do 00:01:18.760 --> 00:01:21.370 the cracker approach, does this thing have a name 00:01:21.370 --> 00:01:23.349 that we're doing. It's called a Carolina rooster. 00:01:23.620 --> 00:01:26.010 What do you do first things first is just a 00:01:26.010 --> 00:01:29.769 little dab of horseradish on the cracker. Yes, 00:01:29.769 --> 00:01:32.140 sir. Okay. So then we're gonna do a 00:01:32.140 --> 00:01:36.530 little thin sliced jalapeno on top of that and we're 00:01:36.530 --> 00:01:38.859 gonna take a little, just a little topper. 00:01:38.340 --> 00:01:42.730 This looks good. And you can even go like 00:01:42.739 --> 00:01:47.280 dash of hot sauce on top of that. We 00:01:47.280 --> 00:01:49.840 should probably put women on there. Just a little 00:01:49.840 --> 00:01:53.180 squeeze and nothing wrong with that, cheers, cheers 00:01:53.290 --> 00:02:00.519 , cheers to you. Pretty good. I mean 00:02:00.530 --> 00:02:02.450 real good. Yeah, I said I'm gonna try 00:02:02.450 --> 00:02:05.680 the crabs. I need to see the technique. 00:02:05.680 --> 00:02:07.450 I'm going to go along with you. I kind 00:02:07.450 --> 00:02:08.150 of came up with this with lobsters and I think 00:02:08.150 --> 00:02:10.629 it'll transfer crabs because it's kind of like I call 00:02:10.629 --> 00:02:14.699 it like a crab or a lobster shooter and we'll 00:02:14.699 --> 00:02:15.550 see what, what usually they're loaded with their own 00:02:15.550 --> 00:02:17.479 juice. Right? So I'll put that end in 00:02:17.479 --> 00:02:20.759 my mouth and then you crack. The pincher like 00:02:20.759 --> 00:02:23.060 kind of like shotgun, a beer. Mm hmm 00:02:27.069 --> 00:02:28.580 . When you get that. Like real nice like 00:02:28.590 --> 00:02:30.900 crab stock. So I got a nice little pinch 00:02:30.900 --> 00:02:35.250 there. You've done this before, claws are a 00:02:35.259 --> 00:02:38.180 little higher in in flavor and fat too. I 00:02:38.180 --> 00:02:38.699 think they got a little more oil. A lot 00:02:38.699 --> 00:02:43.159 more going on. I think they're just absolutely. 00:02:43.169 --> 00:02:45.509 I think probably the best bite on it. I 00:02:45.509 --> 00:02:46.430 mean from there. I don't know what people's problem 00:02:46.430 --> 00:02:50.090 is we're just dealing with just a little meat wagon 00:02:50.090 --> 00:02:52.050 here. I mean this is just loaded with some 00:02:52.050 --> 00:02:53.300 of the best crab meat you can honestly, in 00:02:53.300 --> 00:02:55.360 my opinion. Yeah. All right. Don't need 00:02:55.360 --> 00:02:58.530 nothing. But if you've got a little butter, 00:03:00.490 --> 00:03:02.689 he did. He didn't want some seagulls. Seagulls 00:03:04.330 --> 00:03:05.770 . Look at him. Well Andrew. Thank you 00:03:05.770 --> 00:03:07.460 again, man for inviting me down here and for 00:03:07.460 --> 00:03:09.969 my first low country boil just blown away, you 00:03:09.969 --> 00:03:13.360 know, from the quality of the ingredients of going 00:03:13.360 --> 00:03:15.240 out and catching them to what you've built here is 00:03:15.240 --> 00:03:16.870 passionate kind of restaurant scene and culture down here in 00:03:16.870 --> 00:03:19.310 Hilton Head Island. Yeah, It's just been my 00:03:19.310 --> 00:03:21.280 honor and I learned something. I hope everyone else 00:03:21.280 --> 00:03:23.360 did. And thank you again, man. It's 00:03:23.360 --> 00:03:23.900 my pleasure.