Late last week, my family and I took a much needed vacation to the Southern Oregon Coast. Bruce booked us a hotel room that overlooked the Pacific Ocean in nearby Brookings, Oregon. Our room had a fabulous ocean view and was only about a hundred yards from the beach. You could hear the waves crashing along the shore at all hours. It was so relaxing…
On the first morning (obviously, I was still on my work schedule), I woke up a few hours before my family, grabbed my camera, and headed out for a brisk morning walk along the beach. It was fairly early and only a few people were out and about.
I walked past the harbor full of boats and down towards the south jetty. I wanted to see the Chetco River and to catch a glimpse of boats leaving the harbor and heading out to sea to catch dungeness crab, ling cod and tuna.
The view east up the Chetco River. The harbor is on the right and the Chetco Bridge is in the background. Once I made it to the south jetty, I decided to walk back down the beach towards our hotel. The weather was cool and calm. Fortunately for me it was just overcast and not raining.
Nobody on the beach but me… Before heading back to my hotel room I decided to stop by some large rocks hoping to find some tidal pools. I found a few. It was near low tide and I was able to see all kinds of aquatic life. Mussels, starfish, anemones, and lots of birds such as gulls and pelicans.
I slipped my macro lens on my camera to take photos of some of the creatures that I happened to see clinging to the rocks. These gorgeous mollusks are blue mussels. You can find them all over the rocks at low tide.
Gooseneck Barnacles waiting for the tide to come back in…
Seaweed growing on rocks at low tide. Do you see the little snails and barnacles?
Note to self… When photographing aquatic life be sure to watch waves closely. Dingy me, I did not pay attention and ended up with soaked sneakers and jeans. Wet shoes makes for a long miserable walk back to the hotel. Next time, I will be a bit wiser and wear sandals.
My Oregon Bay Shrimp Cocktail was inspired by a shrimp cocktail appetizer that I ordered at a local seafood restaurant down in the harbor. It’s made with fresh Oregon bay shrimp nestled in fresh picked lettuce leaves, drizzled with homemade cocktail sauce and garnished with fresh lemon wedges. It’s an easy and delicious appetizer. Enjoy! Tessa
Oregon Bay Shrimp Cocktail
- 4 cups bay shrimp (cleaned and chilled)
- 4 lettuce leaves
- 1/2 cup Easy Cocktail Sauce (see recipe below)
- 4 lemon wedges
- 4 parsley sprigs
Arrange leaves on a plate, small bowl or in short stemmed dessert glass. Add shrimp and top with cocktail sauce. Garnish with lemon wedge and parsley sprig. Makes 4 appetizers.
Easy Cocktail Sauce
- 1 cup tomato ketchup
- 1 Tbs grated horseradish
- 1 tsp lemon juice
- dash hot pepper sauce (I like Frank’s)
- dash Worcestershire sauce
- 1/2 tsp black pepper
Whisk together all ingredients in a small bowl. Put in covered container and refrigerate up to 3 days. Makes a little more than a cup. Use on shrimp or crab cocktails, fish, fried oysters, shrimp or clams. It’s delicious!