All-American Gulf White Shrimp
What makes USA Gulf White Shrimp All-American?
Fine dining and home chefs alike search markets and online stores for shrimp wild-caught in the United States. The eastern seaboard, down around Florida and into the Gulf over to Texas mark the waters where the best shrimp fill the cast nets. Pink, Brown, and White Shrimp categorize the most prevalent catches. White and Brown, however, fill most of the shrimp requests from American kitchens.
The waterways along the eastern seaboard, like North Carlina or Georgia present the Pink Shrimp that has a buttery succulence to the catch. The deep waterways and an abundance of nourishment like plankton, insects and floating detritus create a clean tasting shrimp along the coastline. Down into the Gulf, the tides keep the ecosystem or shorelines shallow with only about 2 to 3 feet of water. With the tendency for murkiness or muddiness of the water, the White or Brown Shrimp flourish. The soot gives the shrimp a bit more of a mineral flavor that makes them robust. Taking your trolley over toward Texas, fishermen note the catch has a slight iodine taste. All shrimp from the Gulf boasts a plumpness and buttery flavor only offered from USA clean waterways.
Low in calories and high in iodine, potassium, and magnesium, shrimp gives essential health benefits to your diet. Protein in a 4 oz. serving of shrimp or about 4 to 5 jumbo pieces, full bodied 16/20 ct. shrimp, records at about 20.4 grams. Iodine helps with metabolism, potassium guides protein synthesis, and magnesium bolsters muscle health. With these health benefits, when creating a seafood gumbo, shrimp etouffee, or skewer, know that the taste is backed up with impressive body energy!
