Most people around Beaufort use a cast net to catch shrimp. This is simply a round net, usually made out of monofilament, nylon or cotton mesh, with a lot of weights attached to the outer perimeter of the mesh. A line runs through the center of the net and is attached to another group of lines that are attached to the outer weights. When the net is thrown, the mesh forms a circle, flattening out like a plate. The net sinks to the bottom still flattened out, trapping whatever shrimp were under the net. The line is then pulled in, thus closing the net, and trapping everything in it.

Cast nets come in many sizes. Most people use a net between 4' to 8' in diameter. If you have never used a cast net before, you may want to start with a 4' to 5' at first, as they are easier to learn with. It does take some practice to form a perfect circle when thrown.

Shrimp can be caught off the bank, pier, dock, or by boat. The best time to shrimp is near low tide, when the water has receded from the marsh grass, day or night. The shrimp start getting to be a decent size around September and really big in November. The size of shrimp is often referred to as "count". When you have 24 count, it simply means on an average, 24 shrimp will make a pound. In late November, you can have counts lower than 8. That's some mighty fine size shrimp... and good eatin too!

Shrimp Baiting
Another method of shrimping, very popular here, is "baiting". This involves mixing mud and bait, usually fishmeal, and forming into a ball or patty, similar to a really thick hamburger. Every shrimper has their own recipe for the mixture and type of mud used. These are then thrown into the water, and as the shrimp feed on the fishmeal, the cast net is thrown over the area where the bait is. You can fill your net on almost every cast.

When done from boats, long bamboo or fiberglass poles are placed in the area where the bait will be thrown, thus marking the spot. This way a shrimper can set a line of many poles, dropping bait at each pole. The boat is then maneuvered within throwing distance of the first pole. The net is thrown over the baited area and while pulling in the net, the boat drifts to the second pole. You're now in position to throw the net again and this procedure is repeated at each pole. By the time you reach the last pole, it's time to go back to the first one. You must have a special license to use this method, and it's best to apply for a baiters license well in advance, as it does take some time to process. Permits are available after August 1 through the South Carolina Department of Natural Resources.

Now you've got your limit, you need to de-head the shrimp. If you're right handed, you would pick up the shrimp with the right hand, and with the left index finger on one side of the shrimp head and the left thumb on the other side, just pinch the head where it joins the body. (usually right behind the legs). It is very important to remove the entire head and legs as just one left on can spoil all the other shrimp in that container when frozen. What a waste that would be. To freeze, fill the container of shrimp with fresh water and then freeze.

If you do not have the time to cast for shrimp, Beaufort has many seafood markets that sell fresh local shrimp, already headed. With all the shrimp fleets in Beaufort, the supply of shrimp is guaranteed to be steady.

How to Cook Shrimp
Now you've got your shrimp, all headed and ready to go. One popular way of cooking shrimp is by boiling. You bring a pot of water to a full boil, season the water with whatever you desire, a lot of folks use crab boil or just lemon pepper, and throw in the shrimp. You cook until the shrimp float or turn pink, usually takes about 30 seconds or less. Do not overcook.

Shrimping Regulations
Visit the South Carolina Department of Natural Resources site for complete details regarding non-commercial shrimping: SC Saltwater Fishing Regulations.