Shrimp

Shrimp Shrimp are one of the most popular seafood items in the United States. The come in dozens of varieties and are served in thousands of different ways. They are not only delicious, but surprisingly healthy. Like most seafood, shrimp are full of protein and low in insalubrious saturated fat. They are also full of heart healthy omega-3 fatty acids. The American Heart Association and the American College of Cardiology have touted the benefits of a seafood rich diet. Shrimp are packed with minerals and vitamins A, B and D. They are also a source of selenium and tryptophan which may thwart the production of cancer cells.

Nutritional information for one 6 ounce serving of shrimp:
• 50 grams of muscle-building protein
• 2 grams of carbohydrates
• Only 2 grams of fat
• About 200 milligrams of cholesterol
• Less than 200 calories

The most popular shrimp in American restaurants and markets come from the Gulf of Mexico. There are four major varieties:
• Brown Shrimp- The most common and commercially important, Brown Shrimp represent over half of the total commercial gulf shrimp catch. Their popularity is largely a result of the fact that they live nearest to coast, often in salty marshes.
• White Shrimp- Next on the list as far as commercial vitality, White Shrimp represent about a third of the total catch.
• Pink Shrimp- Pink Shrimp are slightly larger than White Shrimp and live a bit farther off shore.
• Red Shrimp- Often called Royal Reds these beauties live in cold water up to 2400 feet deep. Named for their deep crimson coloring, many say they taste similar to lobster. Because they live so far from land, shrimp boats will stay at sea for weeks at a time and Red Shrimp must be frozen on board.

When gulf shrimp reach maturity they migrate to deep waters to spawn. A large number of them will stay in deeper waters for the remainder of their lives. Spawning typically occurs between early spring and late summer. A single female shrimp may lay up to 1,000,000 eggs. Upon hatching, newborn shrimp are carried by the tide into estuaries and bays where they develop. Baby shrimp grow rapidly, especially in warm waters. They quickly become adept swimmers and as they grow they usually move slowly back toward the depths from whence they came.

Catching shrimp is much easier in shallow waters and is done by a process called trawling. Trawls are enormous, usually cone-shaped nets which are dragged along the bottom of bays and inlets. Trawlers are required by law to use by-catch reduction devices. Such tools, which include turtle excluders, drastically reduce the number of non-shrimp marine life snared by trawls.

Once on deck, shrimp are separated based on size and may be decapitated. Depending on the operation, shrimp may or may not be frozen immediately upon capture. When they reach the market shrimp are sold by count. The count refers to the number of shrimp it would take to make up one pound. The largest shrimp come in counts even lower than ten, while very small shrimp counts can reach up to 500.

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