When shopping for shrimp, we follow the general rule of thumb – buy shrimp from the United States and avoid imported sources. Ninety-five percent of the 200 million pounds of domestic wild shrimp brought to the market in this country is net-caught in open water by sustainable methods, making shrimp a homegrown food worth celebrating (Source: Saveur, March 2007).
During the week, or for entertaining, turn to it as a quick and easy ingredient. We remembered a recipe we love: Shrimp in a Pink Sauce (and a delightfully easy entertaining menu too!)
How to Shop: Fresh versus frozen – most often, shrimp at the fish counter has been flash-frozen and thawed at least once. When buying thawed, purchase only what you plan to use that day. We avoid pre-cooked shrimp. Size does not affect flavor. Choosing the right size depends on what you are making. Use your senses: shrimp should smell of the ocean not of ammonia, a sign that it has been sitting around too long. An updated list of Certified Wild American Shrimp can be found at www.wildamericanshrimp.com.
