This recipe comes from Jack Chapman, a shrimp fisherman of Frogmore, S.C. The region, one of salt-flats, quiet creeks and oak-trees hung with Spanish moss, harbours a number of shrimp docks. The shrimp boats berth alongside a row of huts, in which local children, summoned by the bell which announces the return of the boats, assemble to pick the shrimp. When the local people go hunting, they may take the makings of this out-of-doors dish, which is a sort of southern equivale
