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Big Shrimpin'

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – Bubba

Bubba puts it best…. there’s a whole lot that can be done with shrimp. At H&H, despite numerous customer requests, we spent years not offering ay kinds of shrimp due to sustainability concerns. Thanks to a boatload of research and new regulations for shrimp trawl nets and shrimp trawler net modifications we found a product that we feel happy to put our name on.

What we offer are previously-frozen WILD Gulf white shrimp. There are technically no prawns in the Gulf of Mexico although many tend to call these prawns due to their large size. They are U-15s, meaning approximately 15 pieces  to a pound. The environmental impact can vary greatly, depending on the type of bottom being fished. The use of teds (Turtle extruder devices) and birds (bycatch reduction devices) has helped mitigate bycatch. There are two different management bodies that govern two fisheries; one for the Atlantic and one for the Gulf of Mexico, each setting distinct seasons and regulations. White shrimp have not been classified as being overfished for more than 40 years.

According to Fishwatch, Although our shrimp fisheries are among the largest and highest valued in the United States, farm-raised imports make up the majority of our shrimp supply. In fact, shrimp imports make up nearly 30 percent of all seafood we import (in value). We mainly import shrimp from Southeast Asian countries, followed by Ecuador and Mexico. The commercial shrimp fishery is one of the most economically important fisheries in the southeast. The 2010 commercial harvest of white shrimp was worth over $200 million! Fishwatch has an incredible website, check it out here.

So, on to my favorite part, nutrition. Shrimp is low in saturated fat and is a very good source of protein, selenium, and vitamin B12. One serving (approx 100g) has only 106 calories and a hefty 20g of protein! Whites are sweet and slightly more tender, and their shells are somewhat softer and easier to peel than other shrimp. Large white shrimp don’t develop the slight iodine taste of other large shrimp. Best part, in my opinion, about the wild shrimp is that nice salty flavor they have – taste the ocean, not the farm.

Cooking Methods: grill, sauté, poach, boil, fry, broil … the possibilities are endless.

Our shrimp will need to be peeled. You can do this before you cook or after, it’s really a matter of preference. Hans likes to cook them with the shell on for more flavor.

Trying to narrow down my favorite shrimp recipes is not an easy task. Whether it’s your thing or not, I keep my blog recipes Paleo because promoting fitness, healthy eating, and a healthy lifestyle is a hobby of mine. And it’s my blog, so I can. 😉 If you want to bread or fry your shrimp there are tons of recipes out there you can find with a simple Google search. Want your mouth to water over how good healthy eating can be? Click here. Yowza.

Below I’ve collected a few recipes to point out for various reasons. Grilled Garlic-Lime Shrimp (cause it’s warm outside! whoo!), Shrimp Ceviche (cause I just spent the winter in Mexico), Curry Shrimp Skewers (cause I love curry and think skewering these shrimp is the WAY TO GO), Easy Garlic and Lemon Shrimp (well, cause…it’s easy), and lastly Sriracha-Buttered Shrimp (cause I could bathe in the stuff. Sriracha, that is. AKA Rooster Sauce. Bam!)

Of course I love learning new recipes so if you got one you wanna share with me or the world please do it here on our facebook page. Wow me with your kitchen skillz, please! I love it. Even a simple show-off photo will do – after all, isn’t that what the ol FB is all about? Ha. Oh and PS – because these shrimp are previously frozen means two things: 1.) they won’t re-freeze well so eat em within 4 days(ish) 2.) we carry them all the time! Find them at our Farmers’ Markets weekly year-round just about always!

Thanks! Enjoy your shrimp. We be big shrimpin now.

Grilled Garlic-Lime Shrimp

Shrimp Ceviche

Curry Shrimp Skewers

Easy Garlic and Lemon Shrimp

Sriracha-Buttered Shrimp

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