What makes USA Gulf Shrimp Superior to Overseas’ Brands?
What makes USA Gulf Shrimp Superior to Overseas’ Brands?
Two ideal variables ensure a buttery, tender shrimp: clean brackish waterways and a wild-caught troupe of shrimp. Huge shrimp trolleys scour the brackish estuaries and bayous for mainly white and brown shrimp. Yes, the rewards of the environmentalist! The waters teem with edible floating detritus, plants, microorganisms, macroinvertebrates, and small fish. The healthier the waters, the more abundant the supply, which develops shrimp with dense meat, just waiting for a jambalaya or cocktail. And importantly, sustainable catches promise a full castnet tomorrow!
When comparing 16/20 jumbo gulf white shrimp to others, you’ll find, even though high in iodine, they don’t have that taste. Instead, recipes call for this selection for its tender, plumpness and sweet taste. Brackish water’s 25% salt content, lower than other waterways, gives the shrimp a less salty taste. Pair white shrimp with a blue crab dinner, and you’ll savor two delicacies that prefer brackish waters. Sweet meat is the result! By the way, 16/20 means that many pieces of shrimp per pound. Finally, eat with assurance. Iodine in shrimp helps with brain function and thyroid health. Plus, in a 3 oz. serving, it has low calories at 84.2 and high protein with 20.4 grams. With superior water and healthy, happy shrimp, you get a superior catch worthy of a crab-shrimp feast!
