The Science in Shrimping
The Science in Shrimping
February 27, 2019
Yes, we specialize in Chesapeake Bay Blue Crabs, but we also fish Gulf of Mexico waters for eight-plus inch jumbo white shrimp. Whichever waters our crew explores, we actively follow strict procedures to respect sea ecosystems.
Captain James calls his crew together most mornings at 4:30 am and maps out the fishing course for the day. Gliding through Gulf glistening waters, while dipping a large circular net from our 60-foot wooden shrimp vessel, we capture white shrimp, sea turtles, Blackfin Snapper, Gulf Kill fish, Black nose Shark among many other species. Our water-men quickly size and basket fish that meet requirements, but what about sea turtles? Can we avoid capturing them in the first place? Most certainly. Our crew recently installed a sea turtle bar. This bar along with a closing door at the net’s base welcomes jumbo white shrimp and not sea turtles. With this ingenuity we actively respect the Gulf ecosystem. What about the shrimp? We follow NOAA Sustainable Fisheries Division’s yearly guideline for shrimping amounts. Respecting sea-life ensures shrimping sustainability. In fact, Captain James instructs us to quickly remove the heads of the shrimp, and while piling the shrimp high in baskets, to return any other fish or sea creatures quickly back to the waters.
We use an exact method to catch fresh shrimp and to ensure a speedy delivery to our packaging facilities. We know that some chefs require shell-on shrimp while others desire peeled & deveined.
Realizing that 70 degrees energizes the shrimp’s activities, Captain James decides pointedly, “Get ready mates! Once the Try Net holds 10 shrimp, we know that the main circular net holds 100 pounds. Get ready for the shrimp preparation!” We divide the shrimp into two unique categories: peeling & deveining system or shell-on, head-off technique. P & D shrimp arrives to your cutting board with no tail, head or shells, giving the diner an easy, quick eating experience and offers a “cleaner” succulent, buttery-sweet meat with the gritty translucent tract removed. Shell-on, head-off shrimp gives the chef grilling options with the protective shell. Shells ward against overcooking and maintain the distinct flavors. Our Gulf shrimp measures into four distinct sizes: 21-30 ct., 16-20 ct., 26-30 ct. These counts estimate a pound weight to represent the shrimp amount. For example, when terming "16-20" count shrimp, sixteen to twenty pieces of shrimp tip the scale at a pound.
Some of our repeat customers mention the need to fuel the body with healthy food. Yes, eat moderately if you can! Our shrimp delivers a buttery pop and headlines any recipe, but more benefits arise….
Chesapeake Crab Connection boasts the white shrimp’s tender texture & mild flavor but explains why the shrimp’s meat tastes robust and fresh. The feeding on small fish, algae, plant particles and plankton develops healthy meat. In fact, white shrimp offers about 23 grams of protein per a 4 oz. serving. High values of B12, omega-3’s and selenium award shrimp as a heart and brain friendly food. B12 enhances blood and nerve health; selenium wards against free radicals that cause premature aging; and omega-3’s improve eye health. Set your worries aside since wild-caught shrimp avoids "farm-raised shrimp" cancerous antibiotics.
The shrimp craze has moved our crew to experiment with some recipes. Our dedicated water-man Jose pieced together a musical creation for his deep-fried battered shrimp. Take a gander below.
Crab House Recipe: “Jose’s Shrimp with Harmony”
Purchase an ensemble of 16/20 shell-on, head-off Gulf White Shrimp.
Get your rhythm flowing with a soulful peel & deveining. (Buying shrimp with shells maintain the succulent flavor.)
Write the notes with salt, pepper, garlic powder & Puerto Rican adobo seasoning with all-star picante notes as hot pepper & cumin.
Play to the applause with egg & flaky bread crumb dipping.
Don’t miss a beat with deep-frying in extra virgin olive oil.
Serve to your seafood lovers for an encore of buttery-hot flavors.
