Wild American Shrimp Scores High On Nutrition

Shrimp Ceviche -Photo: Pixabay

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It's a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from the South Atlantic and the Gulf of Mexico - is perfect for health-conscious consumers who want to know exactly where their food comes from.

"Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease," said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. "If you're trying to lose weight by eating more healthful protein, Wild American shrimp is a delicious option."

Wild American shrimp has its own certification mark, assuring that it has been caught in the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where they shop and dine. 

"Consumers have a choice, but many fail to realize that most shrimp sold in the U.S. is not caught in the Gulf of Mexico or South Atlantic but rather imported from overseas and farm-raised," she said. 

When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor. 

For healthful dishes, add little or no butter, oil or shortening. The following recipe is perfect for light meals. 

WILD AMERICAN SHRIMP CEVICHE WITH
WATERMELON AND SPICY PICO
(Makes 4 to 6 servings)

• 2 cups fresh lime juice
• 1 1/2 cups (16-20 count) Wild American shrimp, cleaned and deveined, sliced into 1/2-inch-thick pieces
• 1 cup Roma tomatoes, seeded and diced small
• 1 serrano pepper, minced
• 1/4 cup red onion, diced small
• 1/4 cup cilantro, cleaned, stemmed and chopped
• Kosher salt, freshly ground black pepper, to taste
• 1 1/2 cups watermelon, diced into 1/2-inch pieces
• Baked tortilla chips
• Lime wedges for garnish

Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and set aside.

For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper. 

Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.

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Bubba Knew Shrimp

Bubba Gump shrimps - Photo:Flickr

Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?

In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.

To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.

As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.

Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found off the West Coast is about ½ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.

Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!

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