For Gabe Grewell it is getting to come back each year and help prepare the shrimp for the Ellen Noël Art Museum’s biggest fundraiser that has been a blessing.
He’s been doing it for 20 of the 37 years that Shrimpfest has taken place including this year.
It all started when the native Odessan chef was first asked to take part in the preparation of the shrimp.
“I got invited to help out and there’s a sense of community and pride for doing something good and being a part of a good thing,” Grewell said.
Grewell began working with Shrimpfest 20 years ago and has been in charge of preparing the shrimp for 18 years now.
This year’s Shrimpfest is scheduled for 7 p.m. Feb. 27 at the Ector County Coliseum (Barn G) where patrons can get all-you-can-eat shrimp.
“We’re ready,” Grewell said. “The COVID is behind us and we’re looking forward to a good crowd. There’s lots of good food on the way so we’re excited.”
Not only will shrimp lovers be in heaven but the event is also a fundraiser for the museum, serving as the largest fundraiser of the year for the Ellen Noël.
General admission is $50 and there are plenty of sponsorship tables.
While the event is just one day of the year, Grewell says it takes a lot of preparation to get all the shrimp ready.
More than 1,200 people are expected to attend.
“We have meetings all throughout the year,” Grewell said. “Then, the Friday night before Shrimpfest, we move in and take over the chuck wagon facilities at the coliseum and we push pretty hard for three days in a row.”
Guests are treated to an unlimited amount of Cajun shrimp.
It’s a recipe that’ll make guests feel like they’re in Cajun country rather than West Texas.
The Shrimpfest recipe is based on the recipe used by Pascal’s Manale Restaurant in New Orleans.
“It’s kind of nostalgic to pass down the recipe for so many years and to be a part of something that’s lasted for so many years,” Grewell said. “Shrimpfest is an old fundraiser and it’s still very popular. It means a lot.”
For Grewell, the best part of Shrimpfest is just being able to feed people and give back to the community.
“It’s just the camaraderie with the guys and the ladies and all the people that come together to make it happen,” Grewell said. “We have lots and lots of fun.”
There’s about 1,200 pounds of shrimp that are cooked and served.
It takes about 30-40 people who work with Grewell to help make everything.
“I have 30-40 men who help out with what I like to call the ‘Shrimp Crew’ and the cooking crew and then there are tons and tons of volunteers who help out as well,” Grewell said.
The cooking begins on Saturday before the event and goes on all weekend.
“We get the equipment out all day Saturday and make appetizers all day Sunday and cook shrimp and coleslaw and potatoes and corn all day Monday,” Grewell said.
This year, the museum has partnered with American Fundraising Foundation, an establishment that supports nonprofits with their fundraising endeavors through a silent auction that offers extraordinary trips.
“We’re very excited,” Shrimpfest Chairperson Betty Harrold said. “It’s going to be a great year. There’s a lot of auction items for trips that people can buy.”
The event has been a big tradition for the Ellen Noël for 37 years and it’s been one that people in the Permian Basin now look forward to each year.
“I think people in the community are aware that this is one of the few events where they can get all the shrimp that they want to eat,” Harrold said.
For more information about this year’s Shrimpfest and to purchase tickets, go to https://tinyurl.com/2xh34enm
