The Parrot Creek anchorage was great. We watched yet another great sunset and caught a beautiful sunrise on the hook close to “A Simple Life”.
We had checked the route the evening before and realized that the Lady’s Island Bridge did not open between 7-9am, so we planned accordingly and arrived just in time for the 9am opening. We passed through Beaufort, SC and then Hilton Head Island around lunch time. We saw our first big patch of palm trees (yeah!!…maybe it will get warm soon) and finally pulled into the Isle of Hope Marina around 4:30.
We got diesel and a pump out (last fuel on the ICW for 90 miles). Isle of Hope is a very nice marina and has an added bonus of two free cars that are available to reserve to go to dinner, or do grocery runs. We did both.
We had dinner at the Driftaway which was okay and then did our grocery shopping. We were back at the boat by 9pm. All in all a good day with 68.5 NM covered.
The next morning (11/8)we decided to get underway later in the morning as the Skidaway Narrows Bridge opens on the hour 7-9. We hung out in the marina until 9:30 to catch up on some conference calls that we didn’t want to be on while navigating a bridge opening. Turns out that the Skidaway Narrows Bridge has been replaced by a new 65’ fixed bridge, so we didn’t need to wait for an opening after all…Oh well……A little while into our run we ran into this sailboat that had been demasted somehow. He had assistance from some other boats and didn’t need more help, so we didn’t get the story on how it happened.
We made good time all day and chose a quiet anchorage on the Darien River (M651.6). We hung out on the back of the boat and watched another stunning sunset, then cooked a dinner of Creole Shrimp and Rice (recipe below), had a hysterical selfie photo shoot (these are only 2 of about 1000 we took…lol!) and called it a night. Another good run today with 61.6 NM covered. Florida tomorrow!!
Creole Shrimp and Rice
- 1 3 ½ ounce bag long grain rice
- ¾ pound medium shrimp, peeled and deveined
- 1 ½ tsp creole seasoning
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 1 tbl fresh thyme
- 4 garlic cloves, minced
- 1 cup unsweetened coconut milk
- 1 tbls flour
- 2 cups cherry tomatoes, quartered, or 1 16 oz can diced tomatoes
- ¼ tsp ground pepper
- 2 tbls fresh minced chives (if you’ve got em)
- Cook rice
- Sprinkle shrimp with creole seasoning and sauté in a little evoo for 3-5 minutes until browned. Remove from pan
- Add onion and next four ingredients (through garlic) to pan, sauté. Combine milk and flour in small bowl, stirring to whisk. Add milk mixture to pan and bring to simmer.
- Reduce heat to medium, cook a few minutes until slightly thickened.
- Add tomatoes and black pepper…cook a few more. Stir in shrimp and sprinkle with chives.
- Serve over rice.