Eating wild Georgia White Shrimp within minutes of being caught, while on the Lady Jane off St. Simons Island, is a culinary experience not to be missed.
- The Lady Jane
It’s a brilliant sunny day off the southern Georgia coast as the Lady Jane moves slowly through the channel. The islands of St. Simons and Jekyll rise above a sea of salt grass. Laughing seagulls – their actual name – swoop through the air behind the ship. “That’s a good sign,” comments Cliff Credle, “They know where the food is.”
The shallow waters of the Atlantic around southern Georgia’s islands exclude any possible invasion of the shrimp beds by large factory ships. Shrimping remains a bastion of small boat fishing operated by individual entrepreneurs.
- Crew of the Lady Jane: (clockwise) Capt. Larry Credle, mate Cliff Credle, First Mate John Tyre
These waters are home to the endangered Green Sea Turtle.
When you eat plump wild shrimp you’ll smell and taste the briny difference the moment you peel the shell off a freshly steamed or grilled wild Georgia, preferably, White or Red crustacean.
Travel with Pen and Palate 
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