July 1, 2009

Wild Shrimp

We are a little spoiled down here in the south where wild shrimp are so plentiful. In the past few years, I have become a little more aware of the health concerns with all the shrimp that is imported into the Unites States. An unbelievable 90% of the U.S. shrimp is imported from artificial ponds along the coasts of Thailand, Vietnam, Ecuador, and other tropical countries.

Besides the unhealthy aspect of eating imported shrimp, our U.S. industry has lost thousands of jobs to shrimp imports and the price of locally caught shrimp has also declined by 40%.

Because I live in Georgia, we eat wild shrimp from the Atlantic Ocean. They flourish in nutrient-rich marshes and estuaries and then migrate to the Atlantic. The life-span of a shrimp is only about a year so these little suckers are not threatened or endangered. The slightly salty, delicious flavor and color comes from the natural diet of marine organisms.

A local Georgia fisherman, Sinkey Boone, invented a device called the Turtle Excluder Device (TEDs) in the 1970’s. A TED is 97% effective in releasing incidentally captured sea turtles and the device also releases anything larger than four inches in width such as a crab or large fish). To allow smaller finfish to escape a Bycatch Reduction Device is also used when fishing for shrimp. These devices are mandatory when shrimpers fish the waters off the coast of the Carolinas and Georgia.

The south is not the only shrimp plentiful region in the Unites States. The Pacific Northwest and Northeast are also excellent areas for healthy, local shrimp. Of course Louisiana has a few wild shrimp hanging around too. Once you taste a local, wild shrimp you will quickly become an expert on the flavor. I am usually one of those high maintenance diners that ask the waiter to find out if the shrimp are imported, but honestly, it makes such a difference in the taste of the dish that it is worth it.

Enough about all the facts, let’s talk about some recipes. The most popular shrimp recipe I serve is a version of the classic Southern marinated shrimp appetizer. They are marinated with fresh lemon zest, hearts of palm, and artichoke hearts. Pickled Shrimp are found at every cocktail party across the South. From The Masters Golf Tournament parties to Christmas gatherings, they are usually served in a big silver bowl with a large crowd circling.

Shrimp Burgers are another favorite you can find at seafood dives along the coast throughout the South. I gave this recipe a healthy makeover and paired it with a tartar sauce that has become my favorite (recipe links below).


Recipes:

Websites: