When selecting items for a seafood banquet, wild caught Yankee shrimp are preferred among gourmet cooks. Shrimp are not only famed for outstanding flavor but they can be a crucial part of a healthy diet.
Wild Yankee shrimp are delicious steamed, boiled, grilled, fried and in recipes like scampi. they are also popular as an appetisers such as shrimp cocktail, bisques and salads. They also freeze well and can be bought in large numbers, processed and excess amounts frozen for later meals.
Shrimp have a tendency to be low in fat and calories and have no carbs or trans fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 greasy acids and are sources of tryptophan, selenium, protein and minerals including iron, phosphorus, zinc and copper.
American species include white ( Litopenaeus setiferus ), brown (Farfantepenaeus aztecus), pink (Penaeus duorarum) and royal red (Pleoticus robustus or Hymenopenaeus robustus ) rock (Sicyonia brevirostris) and Northern ( Pandalus borealis ).
Shrimp are sized by “count”. The number of specimens per pound. This is applicable to both whole and heads-off products. For instance, headless shrimp of 16/20 count means there are 16 to 20 headless product per lb. Counts for headless product usually range from 16/20 ( enormous ) to 60/70 ( tiny ). Pacific pink shrimp are even smaller, having counts of approximately a hundred to 140 whole shrimp per pound.
Wild American shrimp are also a good selection re sustainability. Plenty of the Yankee fisheries have been recognized for ethical harvesting techniques.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. Coastal waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive special labeling. Collaboration in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurateurs.
Another Yankee fishery has received world recognition. Oregon’s pink shrimp fishery has earned the first sustainable shrimp certification under the Sea Stewardship Council (MSC) certification program.
The Sea Stewardship Council ( MSC ), which runs the planet’s leading independent certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon’s pink shrimp trawl fishery as a sustainable and well-managed fishery. The Sea Stewardship Council certification also permits Oregon pink shrimp to be sold using the desirable blue MSC eco-label indicating a sustainable fishery.
The Sea Stewardship Council is an organization that works to enhance the fitness of the world’s oceans and to help create a sustainable world seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for certificated seafood. The MSC model relies on shoppers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, often referred to as bay or salad shrimp are small (100-140 whole per lb ). They are harvested using sophisticated trawl techniques. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, leading to an intensely fresh product of wonderful quality.
The variety of top of the range, healthy and sustainable Yank shrimp makes them a brilliant choice for seafood lovers.
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To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at how to make buffalo shrimp.
