USA Gulf Shrimp unleashes recipe creations! 

Maryland Blue Crab Express’s shrimp trolleys traverse rivers, inlets and sounds along the coastal Gulf states for the freshest and healthiest shrimp.  Louisiana, Alabama and Texas’s shores supply estuaries or perfect brackish water conditions for these foraging shrimp.  Feasting on small fish, algae, plant particles and plankton, many of the shrimp grow to huge sizes!  We catch them all and size them for your cooking needs.

Chefs prefer Gulf White Shrimp for their tender texture and succulent, buttery taste.  The flavor will get your creativity flowing!  Choose between shell-on or peeled & deveined.  Do you want ease? Choose peeled and deveined.  If you plan on grilling, select shell-on since the shells protect the meat from excessive heat.  Try your chef hat with fun recipes.  Spicy boils, fresh salads, BBQ kabobs or even shrimp scampi all taste delicious with USA Gulf Shrimp!

Quick Shrimp Tips

Did you know shrimp has healthy benefits?  

1. In a 3 oz. serving, shrimp contains 24 grams of protein, only 84 calories and boasts heart-friendly selenium, Vitamin B12 and Omega-3 fatty acids.

2. How do we organize the shrimp for your recipes?  Our crew size four categories: 26-30, 21-30 and 16-20 count per pound.  (26-30 means a pound contains about 26-30 shrimp.)  We peel and devein, along with leaving the shell on others to give you cooking choices. 

3. Do we have a quick recipe for peeled and deveined shrimp?  Sure do.  We call it Kent Island Shrimp Salad.  Gather your ingredients:  1-pound 16-20 ct. Gulf White Shrimp, 1 tbsp. oil, Old Bay, ¼ cup chopped onions, 1 stalk chopped celery, 2 tbsp. cilantro, iceberg lettuce, ½ cup yogurt, lemon and 1 tsp. mustard.  Preheat the oven to 400 °F.  Place shrimp on a cooking sheet and drizzle with oil and sprinkle with Old Bay.  Bake until opaque for about 7 minutes.  In a bowl for your dressing, whisk yogurt, and squeeze the lemon into the mix.  Break the celery into manageable pieces and glitter with onions and celery.  Prepare about four salads with this recipe.  Adorn each salad with 6-7 jumbo shrimp.  Bon Appetit!

What makes a scallop so special?

Seafood Companies all over the world search for the “jewels of the sea.” Scallops receive this name for the incredibly delicious meat, hidden in a bivalve shell. The adductor muscle opens and closes this shell to give the scallop rapid movements through the water in search of ample hiding places. They prefer rock crevices, reefs, and even seagrasses. This movement develops a muscle, once cooked, high in taste, void of any brininess. Seafood lovers compare the taste to crabs and lobsters. With such an exquisite meat when sautéed, deep fried or broiled, scallops boast a firm, but springy texture and a buttery sweet taste.

Chefs high light scallops on scaloppini, linguini, or fried with an artillery of sauces from roasted garlic Caesar to soy ginger. With such a versatility and popularity, fishermen set trawl gear to gather robust scallops from the bottom to the top of the ocean. Off the United States coastline they must follow strict sustainable catches, so become a home chef with assurance, a fresh scallop catch is plump and ready for the most creative recipes!