Eating and Drinking Tweets

When picking items for a seafood banquet, wild caught Yankee shrimp are favored among gourmet cooks. Shrimp are not only known for outstanding flavor but they can be an important part of a healthy diet.

Wild American shrimp are tasty steamed, boiled, griddled, fried and in recipes such as scampi. They are popular as an appetisers like shrimp cocktail, bisques and salads. They also freeze well and can be bought in giant numbers, processed and excess amounts frozen for later meals.

Shrimp are low fat and calories and have no carbs or trans fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 greasy acids and are sources of tryptophan, selenium, protein and minerals including iron, phosphorus, zinc and copper.

American species include white (Litopenaeus setiferus), brown (Farfantepenaeus aztecus), pink (Penaeus duorarum) and royal red ( Pleoticus robustus or Hymenopenaeus robustus) rock (Sicyonia brevirostris) and Northern ( Pandalus borealis ).

Shrimp are sized by “count”. The number is the average number of specimens per lb. This applies to both entire and heads-off products. As an example, headless shrimp of 16/20 count means there are sixteen to twenty headless product per lb. Counts for headless product often range between 16/20 ( enormous ) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.

Wild Yank shrimp are also a good selection re sustainability. Lots of the Yankee fisheries have been recognized for ethical harvesting techniques.

The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. Coastal waters meet a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Participation in the certification program is available to harvesters, processors, distributors, shops, greengrocers and restaurateurs.

Another American fishery has received world recognition. Oregon’s pink shrimp fishery has earned the planet’s first sustainable shrimp certification under the Marine Stewardship Council (MSC) certification program.

The Sea Stewardship Council ( MSC ), which runs the world’s leading independent certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded Oregon pink shrimp its certification on December six, 2007. The action distinguishes Oregon’s pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also permits Oregon pink shrimp to be sold using the coveted blue MSC eco-label indicating a sustainable fishery.

The Marine Stewardship Council is an organization that works to enhance the fitness of the world’s oceans and to help create a sustainable world seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market requirement for licensed seafood. The MSC model relies on shoppers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.

Pink shrimp, also known as bay or salad shrimp are little ( 100-140 full per lb ). They’re cropped using advanced trawl techniques. Pink MSC certified shrimp are dropped at shore for cooking, peeling and freezing, resulting in an extremely fresh product of wonderful quality.

The variety of top of the range, healthy and sustainable American shrimp makes them a brilliant choice for seafood lovers.
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To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at how to make buffalo shrimp.

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