hey guys what's going on I'm about to
start prepping my shrimp for dinner
tonight and I made an intro for this
video in the other night but somehow we
had some audio issues and didn't end up
getting that clip so Victor and I went
to Hillsboro and left the other night to
check out the shrimp were running
because we had heard the night before
that some people had caught some so he
went to the inlet and there were shrimp
everywhere so I texted my family the
shrimp are running get ready so we got
to the house the only person who ended
up being ready was my mom my dad wanted
to come but it was a little bit sick so
it ended up just being Victor me and my
mom we caught a ton of shrimp we had a
ton of fun so I hope you guys enjoy the
video we haven't used these nets in
probably like three years we haven't had
a good shrimp run in like three years
there we go Wow oh yeah there's so
bright red pink check it out guys these
are good size shrimp too that is a good
size shrimp we haven't done this in
probably like three years honestly I did
a trimming video when I like first
started doing YouTube which was probably
like three years ago and we haven't had
a shrimp run that was good at least that
we knew about and probably three years
but pretty awesome now you're a lot of
keeping a five-gallon bucket full of
shrimp per boat so when you're on land
it's 5 gallons per person but when
you're on a boat you're only allowed to
keep 5 gallons so we have a long ways to
go because I barely covered the bottom
of it ok mom I'll give you this net can
you give me your nut okay
[Music]
there's only four other boats out here
doing it but there's a couple people on
the docks doing it but doesn't seem like
a lot of people know about it so Shh
keep it a secret and people always talk
about like when the shrimp run like
based on the wind and stuff like that
there's no one right now absolutely no
one it is an incoming tide so you would
think that they're coming in with the
tide but there is no wind
or else they get out Oh
so we used to have the typical like blue
little blue nuts that you mostly see
people use for shrimping and my neighbor
found these nuts somewhere online and
they're so amazing you don't have to
worry about your shrimp jumping out of
your net because that oh that one's I'm
dopamine because the cert the net is so
long that they just get stuck in there
and they won't swim out if you guys have
ever shrimp before you probably know
that this net looks good Oh
[Music]
okay it's been like I don't know what
five minutes
oh yeah and we got another maybe 15 in
there what do you think like most two
dozen oh now we got the thing about you
ready watch
haha
let's get ya
and we'll hold this
Wow whoa look at this one mom is this
the one you said it was the biggest one
of the night I think so
Wow look at that man
look at him compared to this one that's
a good one
you'll have to keep that one that's like
a little Lobster it's literally I think
that might be the biggest shrimp I've
ever seen that's definitely the biggest
one there's some other big boys in there
but that is okay
just like going to the casino this is
when you put in all your chips or your
coins or whatever you're cashing out
your reward or is it because it's
that too when you don't realize it like
these and that's our pretty light but
when you have that many shrimp in there
with the drag it gets to be a workout so
we're doing good we're doing real good
we could empty em out and it's like
Brooke was saying earlier everybody
thinks they know when the shrimp are
gonna run but nobody actually knows guys
will tell you full moon new moon in
between moons
southeast wind Northwest wins the shrimp
they use the inlets to come on the
incoming Titus generally when we get
them but we do get on the outgoing tide
too and they're always coming from the
south I'm pretty sure these are shrimp
coming from the keys Biscayne Bay Miami
because that's where all those grass
flats are and I'm pretty sure that's
where they grow up and then for some
reason every winter spring they seem to
migrate north and then as they're going
along the ocean like we see all these
shrimp right now they get in the inlet
there's millions and millions of shrimp
along the piers the beaches everywhere
all the way up to 2,000 feet of water
swordfish you're eating them literally
probably trillions of shrimp flowing
right now so we got to get back out
there we we got quite a ways to go now
there's like eight boats out here where
when we first started there was like
four and the boat next to us is using
like bait nuts to try to catch up which
is good I mean they're out here catching
them and I'm sure they're getting a
couple but they probably see yard nuts
and they're probably like what the heck
they got you know like seven eight inch
like bait nets that you would use in
like your live well
that's that's the thing with shrimping
is if you tell one person you told the
wrong person this saying let will go
from one boat it's a 50 boats within
like four hours because this is the type
of thing where if people get the word
they know what doesn't happen all the
time
so they'll pack up at nine o'clock at
night and they'll get out there's it's
also like sixty degrees right now so
it's a little bit chilly for us
I do a mom they did slow down they come
in like little bunches it seems like
you'll have like six come into light
real fast at one time and then you won't
get any for like a minute or so and then
you'll get a bunch more but I think
they've already slowed down since we've
been here instead of just leaving it
down there I like to make sure my trip
goes all the way down there halfway in
the net they can swim out real easy
see they come on get on these right
there
oh my gosh there's a lot coming I think
you're right we haven't popped shrimp in
a while but they seem so much anchor and
redder red or orange err I don't know
Hannah's no it's a hundred percent we
usually get them and they're really
white there's one white one in there so
that's what they normally look like is
that guy right there but they are super
bright for some reason yeah they seem
like it
it definitely seems like they've slowed
down but we're getting close to the end
of the incoming tide so they may have
started at the very beginning of the
tide so that could have been going on
for a long time but I feel like also
sometimes I say that and then we'll have
a bunch come in but they come in like
little spurts yeah piece of plastic I
don't even know if we have a quarter of
a bucket yet
but we're having fun and that's still a
lot of shrimp you know
can't let it get to how many girls it
really tires you out
let's get some more alright guys so we
are back home at the house and we are
cleaning our touch now we always clean
them the night that we catch them
regardless of how many we catch you are
at 7:07 t 3 I thought I was at 71 72 73
74 and ok so we're at 74 so let me show
you how my winded up country we've
already done we already cleaned 75 and
we have some in the sink and then we
have I think we got really close to like
a half a bucket of shrimp hair and I'd
say we did pretty darn good I think we
were on the out there for about two
hours and what we're gonna do is clean
all the shrimp take all of the heads off
and then we bag them in bags of a
hundred and that's normally like a meal
for like my whole family so we take a
bag out of the freezer we always say
shrimp it's best eaten the day you catch
them or frozen we don't ever leave them
in the fridge or anything like that we
freeze them the day we catch them and
they're really good so let me show you
guys over there okay
don't forget guys okay so here's our
shrimp I like to take my thumb in my
index finger on one part of the head of
my other hand here and you're just gonna
pinch like this and kind of pull it off
and what if you do it properly if you
just saw that the vein comes out with it
a 485 let me show you again
just pinch right at the connection of
the head in the body and you'll see that
their vein will come right out see that
that's the vein which is the digestive
tract just pinched and that comes right
out what are you a thank you three
welcome to the kitchen our kitchen this
time now after we ended up cleaning all
the shrimp me and my mom talked to you
guys about how much shrimp we ended up
catching but we had another audio issue
didn't get the audio for that clip but I
want you guys to guess how many shrimp
you think that we caught comment down
below pause the video comment down below
and it was funny because before we clean
them I was like how many of you guys
think that we caught just to see who got
the closest my mom guessed 500 I guessed
575 and Victor guess 375 then after we
started cleaning them and had like 200
my mom let Victor changes number and he
changed it to 525 but we ended up
catching 473 so my mom had the closest
guess but anyways time to start cooking
and I'm going to this is 100 shrimp I
have six people for dinner tonight and
I'm going to start cleaning them I'm
gonna actually going to take them out of
their shells so I'm going to just kind
of take my fingernail and go under the
shell and peel it off these were frozen
and I had them defrosting in the sink
and some water I think I'm going to
leave that little tail piece on just
because it looks better
yeah it kind of gives you a little
handle okay so nice and simple all we're
doing is peeling the show ah it comes
right off and also taking the legs off
at the same time just like that and
leaving the little tail on now tonight
we're making shrimp kabobs and we're
gonna put some pineapple on the kabobs
and I'm also making some butternut
squash okay so I'm going to clean the
rest of these shrimp get all the shells
off and then I will season them up for
you guys once I'm done so see you then
first thing and we have butternut squash
we need to get into the oven which is
set for 400 degrees now no I did not
chop these Victor if you've never cut
open a butternut squash then it's
actually very very hard so make sure you
have a good sharp knife and some muscles
okay so I have three butternut squashes
cut in half we're gonna have six people
here for dinner tonight so everyone's
gonna get their own little nice hat
so what I'm going to do is take this
extremely obnoxious a large knife and
I'm going to make some cuts in this it's
going to help the butter sink in and
those flavors to get down deep you want
a smaller knife it looks like you could
benefit from it it's okay at the
beginning these cuts aren't gonna really
do much or look like much but once they
start cooking you'll see that these cuts
actually help a lot it's not even like
they're that deep but
you'll see when they're done you'll see
these cuts I'm also going to go back to
the opposite direction now that I have
my cuts I have some melted butter here
and I'm only going to do a little bit at
the beginning because it's going to kind
of run off besides when you put them
into this little seed compartment oh I
also took out of the seeds when you cut
them open they'll be seeds here kind of
like a pumpkin and just take like a fork
or a spoon or something to take that out
so just doing a little bit once it cooks
a little bit more I'm gonna put butter
on again so just doing a little bit for
now and I'll show you guys we put on
more later now we're going to do salt we
are going to add butter but we're not
going to add more seasoning so this is
the end of its season pepper
and the best part
brown sugar these are going to be so so
so good you can also do this with acorn
squash but I looked at the a quintic
washes in they're kind of small so
decided on by the Knights wash both
aren't very very good though
[Music]
now we're going to put these bad boys
right in the oven how do you know
they're not good girls you're funny
it's actually heavy yeah we should start
saying that make me good girls a thing
now I'm guessing like 45 minutes we'll
set a timer for 35 just so we can kind
of get an idea of what's going on
we'll probably check on it sooner than
that so I can add a little bit more
butter but that's for that time to get
to the shrimp okay so I have my clean
shrimp that I'm going the seasoned with
salt pepper and garlic powder and I'm
going to mix this up I'm seasoning them
in this bowl instead of already on the
skewers because I don't really care it
is using the pineapple
now normally I would buy pineapple and
quart myself and cut it but this
pineapple was on sale so that's what
we're doing so let's do
pineapple oh don't stab yourself now
we're going to do shrimp
let me just stick it through one part do
you think we have to stick it through
twice no loss response shrimp
Shirin
shrimp so we'll do that piece of
pineapple
[Music]
come on my shrimp
[Music]
just like that
and now we do it about 15 more times so
we have all of our shrimp on skewers and
we have some teriyaki sauce that I
thought I was going to make it homemade
but you know Victor and I were doing
yard work all day and I didn't feel like
making it on my own so about a nice
bottle of teriyaki sauce we're gonna put
these all in the grill and then we're
gonna base them on teriyaki sauce
so here's your teriyaki sauce and now
we're gonna base this up
yes we can put on to the finals
but can you explain this fruit so what
Brooks cooking on tonight is a pellet
grill so it's electric-powered and it's
kind of like an induction oven it's not
direct heat there's a fan at the bottom
of the grill and it circulates all the
warm air and you're getting that
wood-fired flavor throughout all your
shrimp and all your food cool thing
about it is it's like impossible
literally impossible to overcook your
food and you just get a really good
grilled flavor I just took the butternut
squash out of the oven and then put the
rest of the butter on top and as I was
telling you guys that once it starts
cooking these lines will show up more
and so that the butter kind of it gets
to sink into something and they've been
in for about 45 minutes now I think but
I'm gonna let them keep going if you
guys could only smell me if they smell
so so good
[Music]
these metal skewers are really hot I
don't really know the best tool to flip
them so I have these oven mitts that I'm
going to attempt to grab and slip so we
can put seasoning on the meats when you
put the teriyaki sauce on the other side
how're you doing boys looks good it's
real good look at that frsh
around
we don't get them that often in
Hillsboro but they got them a couple
nights ago
[Music]
you can grab a fork in a napkin and head
up to the table
[Music]
[Music]
probably should have been using trunks
Wow amazing
[Music]
when these skewers are very hot so I
think if you him your plate I can
well this rims are so good now we're
talking
[Music]
oh the shrimps are peeled they just have
a little tail they're really good
these Hillsborough Inlet shrimps they
don't come around every year but when
they do it's nice to get lucky enough to
find out about the run and get some
tasty delicious fresh what you think I
loved it and I love the fact that we
caught the shrimp which makes them taste
that much better shish kebabs fun way to
cook good job Brooke and was just really
good those shrimps shrink so much my
only complaint was I wish we had more
shrimp because they were so good like
Victor said you can't go wrong with more
shrimp they were so good the pineapple
and the girl was amazing squash was good
yeah the teriyaki sauce was was a good
touch I like that like sweet like syrup
kind of a sauce on it yeah yellow sure
it looks beautiful
thanks Fred it was really fun to catch
them we made a lot of good memories when
when the kids were small catching shrimp
oh he went with Emily one year when she
was small and it was really good the way
you made it I just wish the shrimp ran
more not just once a year it was really
really great thank you thanks mom not
tonight we have a special guest Emily
actually been my best friend since we
were what like nine younger than that
seven like five five I thought it was
awesome honestly I've never had a bad
meal with this family like on my right
hand I've never had a bad meal it
brought back a lot of good memories like
they said we've gone tripping together
in the past and it's just always a good
time and yeah like everyone else said I
wish we had more you want them I guess
it was since we were like five it was a
long time
[Music]
you
We go shrimping in Hillsboro Inlet and catch a ton of shrimp!! I show you how to clean them, and then cook up some delicious Grilled Teriyaki Shrimp Kabobs with butternut squash on the side! ➤ Favorite Dexter knife: Save 20% with code: Brook20 6" Narrow curved boning knife- http://bit.ly/2Zf7Qse ► Coolers I use: SAVE 8% using Code "Landshark" Engel Coolers : http://bit.ly/2VnXDbZ ***FOLLOW ME on Instagram!: http://bit.ly/brookiecrist ***CONTACT ME: brookiecrist@gmail.com ▬▬▬▬▬▬▬▬▬▬▬▬▬ FISHING LINKS ➤All rods used in video: http://bit.ly/connleyfishing ➤Reel on pink Connley rod: Stradic 4000FK: http://bit.ly/2pfoFnp ➤The fishing boots I wear: https://amzn.to/2lp1xRw ➤Snapper venting tool: https://amzn.to/2KBV3dN ▬▬▬▬▬▬▬▬▬▬▬▬▬ COOKING FAVORITES ➤Favorite Blackening Seasoning: Blackened Redfish Magic https://amzn.to/2UBdHd9 ➤Favorite Creole Seasoning: https://amzn.to/2WQZ6rr ➤My "go-to" favorite pan for a fish recipe!: http://amzn.to/2kjvZKs ▬▬▬▬▬▬▬▬▬▬▬▬▬ ➤What I use to film with: Sony A6300: http://amzn.to/2Cd2lyw Gopro hero 5: http://amzn.to/2kHcS0c Gopro hero 5 adapter: http://amzn.to/2qBUUPb Gopro microphone: http://amzn.to/2rC9lRD Gopro hero 5 Supersuit: http://amzn.to/2r3yTKv