USA Gulf Shrimp

USA Gulf Shrimp, Filled with Flavor!

Get creative in the kitchen with our wild-caught white and brown shrimp. Running from April to January, this delicacy plentifully fills the cast nets along the coast and tidal waters, sounds, and inlets of Louisiana. With a flash-freezing of entire catches during these high-yield months, the home chef has the option to serve spicy shrimp boils or classic Louisiana étouffée all year round. IQF or individually quick freezing the crustacean maintains both texture and taste.

Talk about flavor! Wild-caught shrimp feast on algae, plankton, small fish, and any edible nutrients found in healthy waterways. From this diet, white shrimp boast large sizes with a briny sweetness and tender texture, while brown shrimp exhibit a profound sweetness mixed with a slight metallic hint. Chefs choose both as a superior protein in an appetizer or entrée.  

Spice up those shrimp! Embellish the briny sweetness with garlic, red peppers, paprika, oregano, or even lemon juice. Create variety to the palate with added colors and flavors from umami, buttery to a smokiness. Dash the shrimp conservatively since you never want to upstage the shrimp’s flavor. Know that you’re adding antioxidants and body friendly organic substances. Now, fire up the grill and savor the best for the gulf!