The fresh fall air has everyone just longing to mingle and mix. This can mean changing our routines so we have more time to spend doing outdoor activities or just looking around us, enjoying the beautiful Lowcountry and everything it has to offer.

One Lowcountry fall tradition, the 18th Annual Beaufort Shrimp Festival, takes place Friday and Saturday on Henry C. Chambers Waterfront.

Many will enjoy the most popular of our shellfish: the shrimp.

There are lots of options with shrimp. They can be purchased fresh, frozen, cooked, canned and frozen. With heads on or heads off. They can be prepared fancy or plain. But, one thing for sure, you cannot go wrong with shrimp.

I cannot throw a cast net but I do enjoy eating shrimp. Begin your enjoyment of this weekend's festival with some new recipes:

SHRIMP CREOLE OVER RICE

1 large onion

1 celery stalk

1/2 green pepper

2 tablespoons vegetable oil

1 tablespoon all-purpose flour

1 bay leaf

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/ teaspoon cayenne pepper

1 can (14 ounces) diced tomatoes, undrained

2 cups chicken broth

1 tablespoon fresh lemon juice

1 tablespoon finely chopped parsley

1 pound fresh or frozen shrimp

Hot cooked rice, about 3 cups

Cut away top and bottom of onion. Peel outer papery layers. Slice onion in 1/4-inch slices and chop into small pieces. Dice celery and green pepper.

In large saucepan, heat 2 tablespoons vegetable oil over medium heat; stir in onion, cooking until tender. Stir in celery and green pepper. Add to this mixture 1 tablespoon flour, bay leaf, salt, thyme, black and red peppers.

Over medium heat, cook for about 1 minutes stirring constantly until mixture has thickened slightly. Stir in tomatoes, chicken broth lemon juice and parsley. Bring to a boil. Reduce heat to low. Cook about 10 minutes, stirring occasionally. Add shrimp. cook about 20 minutes. remove bay leaf. Serve over hot cooked rice.

QUICK BROILED SHRIMP

Makes: 30 appetizers

1 1/2 pounds large shrimp

1/4 cup butter or margarine

1 clove garlic

Shell shrimp and devein. Heat butter with garlic. Dip shrimp in butter mixture. Broil 3 minutes on each side.

SHRIMP-STUFFED PEPPERS

Makes: 6 servings

1 teaspoon salt

3 cloves garlic, split

2 quarts water

6 medium green peppers

1 10-oz. can mushroom soup

Dash of black pepper

Juice of 1 lemon

2 tablespoons onion, grated

2 tablespoons butter

1/2 cup rice, cooked

1 lb. fresh shrimp, cleaned, devein, cooked

1 cup cheese, grated

Dash of paprika

Place salt and garlic in pan with 2 quarts water. Bring to a boil. Cut tops off peppers, scoop out center; cook in boiling water for 10 minutes. Combine soup, lemon juice, pepper, onion and butter in a saucepan. Cook over low heat until the butter melts. Add rice and shrimp to sauce, mix well. Stuff peppers with the mixture. Top with cheese, pat of butter and paprika. Place in baking dish; add a small amount of water. Bake at 350 degrees for 30 minutes.

SHRIMP MOUSSE

2 pounds fresh shrimp, cooked

1 can condensed tomato soup

1 soup can full of fresh milk

3 packages cream cheese

1/3 cup onion, chopped

1/3 cup green pepper, chopped

1/3 cup celery, chopped

3 packages gelatin

1 cup mayonnaise

Cucumber, finely chopped

sliced tomatoes, optional

hard boiled eggs, optional

Heat soup milk, take off stove. Add cheese and beat until smooth. Dissolve gelatin in cold water; stir into hot cheese mixture. Cool. Add onions, green pepper, celery and shrimp. Pour into a mold; chill until firm. Add cucumbers to mayonnaise; serve with shrimp mold. Garnish with tomatoes and hard-cooked eggs.

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.v