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DAILY LIFE ON THE FARM

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Some of my best memories are harvesting shrimp. Grateful to be doing it again this year with my dad and our hardworking friends. Glory be to God for taking care of us!

Some of my best memories are harvesting shrimp. Grateful to be doing it again this year with my dad and our hardworking friends. Glory be to God for taking care of us!

Starting off the harvest right! Shrimp and Crawfish! 🦐🦞

Starting off the harvest right! Shrimp and Crawfish! 🦐🦞

Our new 10ft batwing mower! As you can see our other one was in rough shape. Most of the metal was rusted out and replaced with plywood. The frame was bent and would break often. Every two weeks when we have to mow at-least one day was spent making repairs. This went on for many years. We made them work and we definitely were grateful for them but glory be to God for providing us with a new mower this will be a night and day difference for us. Very blessed and thankful, can’t wait to use it!

Our new 10ft batwing mower! As you can see our other one was in rough shape. Most of the metal was rusted out and replaced with plywood. The frame was bent and would break often. Every two weeks when we have to mow at-least one day was spent making repairs. This went on for many years. We made them work and we definitely were grateful for them but glory be to God for providing us with a new mower this will be a night and day difference for us. Very blessed and thankful, can’t wait to use it!

Friday Night Fried Shrimp 🍤❤️

This is a staple in our house—fried shrimp and crinkle fries on a Friday night. It’s simple, satisfying, and reminds us of how we grew up eating seafood. We make this with our own farm-raised shrimp and it comes together fast.

Here’s how we do it:
- Soak the shrimp in buttermilk for 15–30 minutes.
- Mix flour, cornmeal, Cajun seasoning, salt, and pepper in a bowl.
- Heat oil in a pan or fryer to about 350°F.
- Dredge shrimp in the dry mix, shake off excess, and fry until golden—just a few minutes per batch.
- Serve with fries, lemon wedges, and dipping sauce (we like tartar or cocktail).

Let us know if you try it! We’d love to hear how your version turns out.
#GulfAmericanShrimp #FriedShrimp

Friday Night Fried Shrimp 🍤❤️

This is a staple in our house—fried shrimp and crinkle fries on a Friday night. It’s simple, satisfying, and reminds us of how we grew up eating seafood. We make this with our own farm-raised shrimp and it comes together fast.

Here’s how we do it:
- Soak the shrimp in buttermilk for 15–30 minutes.
- Mix flour, cornmeal, Cajun seasoning, salt, and pepper in a bowl.
- Heat oil in a pan or fryer to about 350°F.
- Dredge shrimp in the dry mix, shake off excess, and fry until golden—just a few minutes per batch.
- Serve with fries, lemon wedges, and dipping sauce (we like tartar or cocktail).

Let us know if you try it! We’d love to hear how your version turns out.
#GulfAmericanShrimp #FriedShrimp

If you come to our house, you know this is a classic staple in the rotation… bacon-wrapped shrimp on the grill.

Ingredients:

-2 lb peeled & deveined shrimp (we use our farm-raised Gulf American Shrimp)
-1/2 bottle of Italian dressing (any kind works!)
-1 pack of bacon (cut slices in half)
-Your favorite BBQ sauce (we love KC Masterpiece)

Instructions:
-Marinate the shrimp in Italian dressing for about 30 minutes (longer is fine too!).
-Wrap each shrimp with a strip of bacon and secure with a toothpick or slide onto skewers.
-Grill over medium heat, just a few minutes per side—until the shrimp are pink and the bacon is starting to crisp.
-Brush on BBQ sauce during the last minute or so on the grill. Let it caramelize a bit!
Serve hot and enjoy—there won’t be any leftovers. 😉

#GulfAmericanShrimp #BBQShrimp #GrillingOut

If you come to our house, you know this is a classic staple in the rotation… bacon-wrapped shrimp on the grill.

Ingredients:

-2 lb peeled & deveined shrimp (we use our farm-raised Gulf American Shrimp)
-1/2 bottle of Italian dressing (any kind works!)
-1 pack of bacon (cut slices in half)
-Your favorite BBQ sauce (we love KC Masterpiece)

Instructions:
-Marinate the shrimp in Italian dressing for about 30 minutes (longer is fine too!).
-Wrap each shrimp with a strip of bacon and secure with a toothpick or slide onto skewers.
-Grill over medium heat, just a few minutes per side—until the shrimp are pink and the bacon is starting to crisp.
-Brush on BBQ sauce during the last minute or so on the grill. Let it caramelize a bit!
Serve hot and enjoy—there won’t be any leftovers. 😉

#GulfAmericanShrimp #BBQShrimp #GrillingOut

Momma made this po’ boy for lunch with our own shrimp—extra crispy, just how we like it. Nothing fancy, just real good.

#ShrimpPoBoy #SouthernEats #GulfAmericanShrimp

Momma made this po’ boy for lunch with our own shrimp—extra crispy, just how we like it. Nothing fancy, just real good.

#ShrimpPoBoy #SouthernEats #GulfAmericanShrimp

Our last stocking we did, a beautiful afternoon and everything went well. So much we have to be grateful for. 🙏🏼

Our last stocking we did, a beautiful afternoon and everything went well. So much we have to be grateful for. 🙏🏼

Having a look at the baby shrimp, the health of the animals is good and the acclimation is going smooth thus far. We will get to stock two more ponds with these shrimp this afternoon.

Having a look at the baby shrimp, the health of the animals is good and the acclimation is going smooth thus far. We will get to stock two more ponds with these shrimp this afternoon.

Our new sign all hung up, getting fancy around here. Can’t thank Christian @truly_obs enough for making the sign. It is something dad and I will get to enjoy everyday.

Our new sign all hung up, getting fancy around here. Can’t thank Christian @truly_obs enough for making the sign. It is something dad and I will get to enjoy everyday.

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Follow us on Instagram

@gulfamericanshrimp

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