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Friday, May 16, 2008
Wild-Caught Shrimp
The Atlanta Journal-Constitution
YOU CAN barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.
— Bubba from Forrest Gump
Photo: Renee Brock/Special to the AJC
Certified wild-caught American shrimp are showing up on menus now, and you’ll see them labeled in grocery stores, too.
You may have seen the commercial on the Food Network: it’s a Bubba Gump kind of solicitation, with shrimp farmers that look like they came from Central Casting telling of how American wild-caught shrimp are the “shrimp you thought you were eating.”
Truth is, you may not realize that a lot of the shrimp in mid-scale restaurants, especially chains, is imported from Southeast Asia. Most upscale restaurants are serving wild-caught shrimp farmed in the United States.
The ad is pretty heavy-hitting, but it makes a good point: if we want to live sustainably, then shrimp need to be on the food chain’s list of local, seasonal foods we eat.
Where’s your favorite shrimp dish? Are you a shrimp and grits gal, or is fried shrimp your thing? What about shrimp cocktail?
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