Gulf Shrimp
Gulf Shrimp

With over 100 million pounds harvested annually, shrimp is, hands-down, America’s favorite seafood. And among shrimp, nothing tastes better than plump, juicy gulf shrimp. Shrimp are even popular among folks who aren’t normally seafood fans!


More than just good-tasting, shrimp are actually good for you. Low in saturated fat, they’re high in vitamins A, B1, B2, B3 B6, B12 and D. They also contain omega 3 fatty acids, proven to help reduce the risk of heart disease, and selenium and tryptophan, which studies suggest may block the formation of cancer cells.


Part of shrimp’s attraction is its versatility. It can be breaded and fried, grilled, boiled. It’s terrific as an appetizer, in soups and gumbos, or as a main course. No wonder Americans love shrimp!


Sources
United States, Mexico, Caribbean.


Availability
Gulf shrimp is available year-round.


Cooking Tips

  • Excellent grilled, boiled, pan fried, or breaded and deep-fried.
  • Great addition to sautés, soups, pastas, gumbos and stews.
  • For an easy shrimp cocktail, boil shrimp for 5-7 minutes, then chill and serve with a dipping sauce.
  • Don’t overboil shrimp or they can become rubbery or mushy.

Recipes
CREAMY SHRIMP FETTUCINE
GOLDEN FRIED SHRIMP
Directions:
Cut bacon slices in half and wrap them around shrimp, securing them with wooden picks. Place in a 9x13 baking dish and pour teriyaki sauce over shrimp, covering well. Cover and marinate in refrigerator for at least 1 hour. Bake, uncovered, at 400°F for 20-25 minutes or until bacon is crisp. Makes 8-10 servings.
Directions:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1-2 minutes or until softened (but not browned). Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1-2 minutes on each side. Do not overcook! Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 servings.
Directions:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Makes 6 servings.
Directions:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes. Add the parsley, lemon juice and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad. Makes 4 servings.
Directions:
Preheat grill to medium heat. Grill brats just to brown, then cut into bite-sized pieces. In 10-quart pot, bring beer, water, seasoning, onion and lemon to a boil. Add potato and bratwurst. Cover and cook 15 minutes. Add corn, cover and cook 3 minutes. Add shrimp, cover and cook 5 minutes or until shrimp is done, and sausage internal temperature is 160 degrees F. Serve all with melted butter and lemon wedges.