| Most of the shrimp we eat speak a foreign language. | | | | of that is farmed raised, never having to fight for its |
| Like most folks, I'd never really given a lot of | | | | existence in the ocean surrounded by ferocious |
| thought to where the shrimp I eat come from. During | | | | predators. I think that's what gives the shrimp its |
| my last trip to my favorite fishing grounds, | | | | unique taste; fear! You don't get that same taste |
| Apalachicola Bay and St. George Island, Florida, I | | | | with farm raised shrimp. |
| learned quite a lot about shrimp! Before this I was | | | | The reason for this huge importation of shrimp of |
| just happy to be able to eat all the shrimp I wanted | | | | course is money. Nations all over the world supply us |
| and not care where they had spent the night before! | | | | with shrimp, most at a lower cost than our own |
| My family and I were preparing a huge pot of shrimp | | | | domestic fishermen can provide. Fishermen here in |
| that we'd bought from the back of a pickup truck on | | | | the United States though, haven't taken this matter |
| the side of the road; next to the long bridge from St. | | | | lightly. With slogans such as "Wild American Shrimp!" |
| George Island to East Point on the mainland. We | | | | and "Do You Know Where Your Shrimp Is From?" |
| were using a couple of recipes that we had just | | | | are educating consumers in America to what good |
| gotten from the fellow who had sold us our shrimp. | | | | tasting shrimp is all about! |
| Our fish salesman's name was Ernest, the captain of | | | | Bob Alexander is well experienced in outdoor cooking, |
| his own shrimp boat, the "Mary Nelle". He'd lived in | | | | fishing and leisure living. Bob is also the author and |
| East Point, Florida for most of his life; shrimping for | | | | owner of this article. Visit his sites at: |
| the last 12 years. He sells most of what he catches | | | | Ernest, the shrimper, admitted that even after all the |
| to local seafood distributors and picks up extra | | | | years on the water, he stills loves the taste of |
| spending money selling fresh shrimp out of his pick-up | | | | shrimp. He was delighted to give us a couple of his |
| truck. He is also a fountain of knowledge about the | | | | recipes for shrimp. Here's how a real shrimper likes his |
| shrimping industry, most of which is not good if | | | | shrimp! |
| you're an American shrimp fishermen! | | | | ERNEST'S SHRIMP SCAMPI: |
| Bragging on his product, I mentioned that the last | | | | Half pound butter |
| time I was on the island the shrimp I bought from | | | | 2 pounds large shrimp, peeled and deveined |
| him then was delicious. He replied by saying that the | | | | 5 mediums cloves garlic, crushed and minced |
| shrimp that lived in the waters off Apalachicola and | | | | 4 tablespoons chopped parsley |
| St. George Island were the best tasting you could | | | | 3 tablespoons lemon juice |
| buy anywhere. Probably Texas and Louisiana shrimp | | | | 2 tablespoons Tabasco sauce |
| fishermen would contradict that claim. | | | | PREPARATION: |
| He then told me that 85 % of all shrimp consumed in | | | | In a large skillet, heat butter over medium heat until |
| American came from foreign countries such as China, | | | | butter stops foaming, usually 30 to 40 seconds. Add |
| Taiwan and Viet Nam. By some estimates it's more | | | | the shrimp, garlic, Tabasco sauce, lemon juice and |
| like 90 %. | | | | parsley. Cook until shrimp are just turning pink, 4 to 5 |
| I don't know about you, but I want my shrimp | | | | minutes, turning often. Serve immediately. |
| tasting like the last time I dipped into the Gulf of | | | | For your own culinary treat, try to get American |
| Mexico! I now know that some of the shrimp I've | | | | shrimp whenever possible. They taste better and as |
| eaten in the past that tasted like boiled shoe laces | | | | a bonus, they speak our language. |
| were actually foreign shrimp. Besides that, about half | | | | |