Along this Southern coastal haven, you can cook your catch after an exciting day of fishing, enjoy delicious barbecue, and visit craft breweries.
The Mississippi Gulf Coast is home to some of the best barbecue around. Visit The Shed Barbeque & Blues Joint, Murky Waters Blues-N-BBQ, and Slap Ya Mamma’s Smokehouse BBQ for smoky and tender racks of ribs, pulled pork sandwiches, and more.
No trip to the Gulf Coast is complete without a taste of locally brewed craft beer. At Lazy Magnolia Brewing Company, Chandeleur Brewing Company, and Crooked Letter Brewing Company, you’ll find tours and plenty of cold beers to try.
From fresh water to brackish to deep sea, you’ll find a variety of fishing and more than 200 species to catch along the Mississippi Gulf Coast. You can enjoy a peaceful day of pier fishing or charter a boat for a deep-sea fishing adventure that guarantees you’ll reel in plenty of seafood. Cook your catch, or visit a locally owned restaurant for mouthwatering fresh seafood like oysters on the half shell, grilled grouper, or this shrimp po’ boy you can make at home.
- Oil for frying
- 1 package panko breadcrumbs
- 1 package tempura powder
- Tony Chachere’s Creole Seasoning
- Ground black pepper
- 1 pound jumbo fresh shrimp, peeled and deveined
- 1 loaf crusty French bread, toasted if desired
- Lettuce, tomato, and pickles, to serve
- Heat oil to 240˚F. Place panko and tempura powder in separate bowls. Season the tempura aggressively with Creole seasoning and black pepper. Toss the shrimp in tempura, and set aside until ready to cook. (The shrimp must become tacky before the panko will adhere to them. You can speed up this process by spritzing them with a little water.)
- When you are ready to cook the shrimp, toss them in the panko, shaking to remove excess. Fry shrimp, a few at a time, until well browned, about 1 to 2 minutes. Drain on paper towels. Slice bread almost in half, add shrimp, and top with lettuce, tomato, and pickle. What we call "dressed."