Cast to Cook: Shrimp Stuffed Sheepshead

If I had to choose one thing that I enjoy more than being on the water fishing, and this is only if I had to pick, it would be eating great meals made from local food. This is why I wanted to introduce a new series to the blog that brings together my two favorite things.

The recent cooling weather means that we are getting into prime sheepshead fishing. Meaning prime sheepshead eating. Sheepshead in the Lowcountry are all over our waterways, posting up (pun intended) around docks and underwater obstructions and debris, and they are a lot of fun to catch. Marsh Wear Ambassador Captain Tucker Blythe has these bait stealers on lock, and his wife, Ashley Blythe, certainly knows how to prepare them. Ashley was kind enough to share her recipe with me, so I figured I would share as well.

Take a look below at the meal they prepared and the recipe for Shrimp Stuffed Sheepshead. Doesn’t really get much more fresh and local than that! Thanks for sharing, Ashley!




Shrimp Stuffed Sheepshead

Shrimp Stuffing:

  • Boil shrimp in water and Old Bay seasoning
  • Peel shrimp and mix with chopped celery, onion, cream cheese and seasoning of choice
  • Pulse in food processor until well blended
  • Layer filets with shrimp mixture, roll and use toothpicks to hold
  • Bake at 350° until fish is white and flaky

Meal was paired with:

  • Molasses Pumpkin Quinoa Salad
  • Sautéed Kale and Baby Bella Mushrooms
  • Pimento Cheese Biscuits 
  • Pumpkin Soup 


Recipe Credits: Ashley Blythe, MWC Ambassador Captain Tucker Blythe’s wife, is just about as dangerous in the kitchen as she is on the water fishing. She enjoys creating new and tasty recipes from what is available to harvest right here in the Lowcountry of South Carolina.

Follow Ashley:


Logan Roberts
Logan Roberts