National Tourism Day

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National Tourism Day, celebrated on May 7 each year during National Travel and Tourism Week, and is the day when destinations and those in the tourism industry promote their attractions and offerings over other destinations. It’s also a time when these entities issue reports on the economic impact that tourism has on their area – all the dollars businesses in the area gain from travelers they wouldn’t have otherwise.  A healthy travel and tourism industry also helps make the job market healthier as well.

The holiday is often celebrated with attactions and destinations offering special promotions and discounts designed to bring even more tourists into the area. If it’s not yet the high point of tourism season in the area, the celebration brings out the locals to learn first-hand a little more about their region so they can make better ambassadors.

Tourism doesn’t benefit only the destinations, but the travelers as well. Travelers benefit by seeing new surroundings, new people, getting out of their everyday rut and gaining a new perspective on their normal thought patterns. They also have new experiences, including eating regional delicacies. Here is a recipe from the Travel Channel from Charleston, S.C.

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Charleston’s Oyster and Shrimp Pan Roast

Ingredients
1/2 gallon fresh shucked Carolina oysters

1 lb. (U-16 – up to 16/pound) head-on, wild-caught shrimp

 
2 tbs. butter

2 tbs. minced bacon

1/2 tsp. Old Bay seasoning

1 generous cup thinly sliced celery

1 thinly sliced yellow onion

2 sprigs fresh thyme

2 tsp. paprika

3 tbs. Worcestershire sauce

2 cups fish stock (or clam juice)

1/2 gallon heavy cream


Instructions
Drain the oysters and reserve the liquid. Peel the shrimp leaving the heads and tails on and devein by making a shallow butterfly incision.

Place a large pot over medium-high heat. Add the bacon, swirl until it renders its fat but doesn’t brown, and add all the dry ingredients and vegetables.

When onions are cooked through, add the oyster liquid and stock. Bring to a slow boil and cook for 10 minutes. Add the cream. Cook, simmering for 4-5 minutes, until cream thickens.

Add the oysters and return to a slow boil. While this is going on, heat the butter over high heat in a 12-inch skillet. When butter is foaming, add the shrimp, searing to a light brown on one side only. Immediately slide the rare, one-side-browned shrimp into the soup pot. Stir, they will finish cooking in the hot soup.

Season with the Worcestershire to taste and serve immediately with buttered toast. Garnish bowls with paprika and some finely minced chives.

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