Steve Hesse, the owner of Brunson nets in Foley, Alabama, is a third-generation net builder. His grandfather immigrated to the USA from Germany years ago and worked at a fish market in Foley, Alabama, close to a net-builder’s shop. Mr. Hesse learned the craft of building all kinds of nets – small nets, crab nets and large commercial shrimp trawls. He passed that craft down to his son, Steve’s father, who passed the craft and the business down to Steve.

“We build, repair and ship nets all over the world, besides building nets for marine biologists,” Hesse explains. “We’ve been here in Foley for more than 70 years. A large portion of our business is building recreational shrimp nets and cast nets. The Mongoose shrimping net we build is a smaller net than the standard 16-foot recreational shrimping nets. The Mongoose is highly-efficient and easier and quicker to put out and take in than a 16-foot shrimp net and takes up less room in the boat than the bigger nets. Three different ropes are attached to the net and come together at a bridle. Then, from the bridle, the shrimper only has one rope to pull in and to let out instead of three, making it easier to handle. The Mongoose net also has a jib (bib) that rides high over the top of the net to catch shrimp and croakers that may jump over the top of a regular shrimp net, and it funnels them into the net and the tail bag. We make 10-, 12- and 14-foot Mongoose shrimp nets for people who want to catch live bait and eating-size shrimp by trolling the nets for 15 or 20 minutes.

“Another net we build for catching shrimp and bait is an 8-foot cast net, made of 1/2-inch to 5/8-inch mesh that enables the person using the net to catch shrimp and croakers that will escape out of a bigger cast net designed for catching mullet. Although most of our business is local, we ship nets all over the world and repair nets that come in from all over the world. If there’s a netting problem or a net that needs building, we usually can solve the problem or build the specialized net.”

Check out Hesse’s Website: www.brunsonnet.com, or call him at 251-943-6911.

“My Favorite Shrimping and Fishing Trip” – https://youtu.be/B66nT6U6PeM

Creamy Shrimp and Grits

The numbers of shrimp and grits recipes are vast, but this flavorful dish is one of the best. Stone-ground grits make the difference in the taste.

Ingredients: Gruyere Grits

8 cups milk

1-1/2-teaspoons salt

2 cups uncooked stone-ground white or yellow grits

2 cups (8 ounces) shredded Gruyere cheese

1/4-cup butter

1/2-teaspoon black pepper

Preparation: Gruyere Grits

Combine milk and salt in a large, heavy saucepan; cook over medium-high heat just until mixture starts to boil. (Be careful not to let milk boil out of the pan). Gradually whisk in grits. Reduce heat; simmer, uncovered, 20-25 minutes or until thick, stirring often. Remove from heat, and add cheese, butter and pepper, stirring until cheese melts; cover, and keep warm.

Ingredients: Shrimp

3 tablespoons extra virgin olive oil

1-1/2 cups chopped red bell pepper

1 large white onion, finely chopped

1 to 2 garlic cloves, minced

6 ounces Andouille sausage, sliced (Most grocery stores in the south carry this or you can find it in specialty shops)

1/2- cup dry white wine

1/3-cup all-purpose flour

2-1/4 cups low-sodium chicken broth

1/3-cup heavy whipping cream

2 bay leaves

1 to 1-1/2 teaspoons Creole seasoning

3 pounds large, fresh wild shrimp, peeled and deveined

2 tablespoons chopped fresh flat-leaf parsley

Preparation: Shrimp

While the grits are cooking, heat the oil in a large skillet over medium heat; add bell pepper, onion and garlic, and sauté 2 minutes to soften. Add sausage, and cook 6-7 minutes or until browned, stirring often. Add wine, and cook until almost all liquid has evaporated. Sprinkle flour over the mixture in the skillet, and cook 3 minutes, stirring constantly. (Flour will start to brown). Gradually whisk in chicken broth and cream; add bay leaves and Creole seasoning. Bring mixture to a simmer, and cook, uncovered, 7 minutes or until thick, stirring often. Just before serving, add shrimp to sauce, and cook 3-4 minutes or until shrimp turns pink, stirring often. (Don’t overcook as shrimp will become rubbery). Remove, and discard bay leaves, and stir in parsley. Spoon shrimp and sauce over Gruyere Grits, and serve immediately. Yield: 8 to 10 servings.

You’ll enjoy John E. Phillips’ book, “13 Saltwater Fish Recipes You Can’t Live Without,” available in Kindle at http://amzn.to/13FmoPy.

Tomorrow: What a Morning Shrimping Trip Can Produce for You and Your Family