2015: A Great Year for the Great Gulf Shrimp
Shrimp coming out of the Gulf waters off Texas and Louisiana are bigger and better than ever before. With several years showing no health risks as a result of the 2010 oil spill, shrimp lovers can confidently eat the natural, wild shrimp coming off America’s Gulf Coast. Plus, weather conditions have been ideal for robust, adult shrimp.
Shrimping season closes in mid-May every year to allow shrimp to mature and migrate into the Gulf waters. Last summer (2014), after a Spring of low rainfall, the shrimpers expected low yields. (And the final take wasn’t nearly so low in reality.) But expectations are high for shrimping season that starts on July 15, 2015. Rain has been plentiful and all that fresh water helps flush shrimp out.
Gulf coast shrimping is seeing a recovery after devastating 2008 and 2010 seasons. Plus the wild-caught shrimp market had seen steep competition from imported, farm-raised shrimp. Seafood lovers, however, are happy to see more of those natural, robust, Gulf shrimp back on plates across the US. Farm-raised shrimp don’t always have the taste and texture of a wild American shrimp.
The best way to experience Gulf shrimp is with a trip down to the Gulf. Of course, that takes time and money. Luckily, shrimp are more durable than other kinds of seafood and they ship easily. By the end of July you should be seeing large, fresh shrimp in restaurants and seafood markets in California. Try them sauteed with just a touch of garlic and butter. Or cold with just a touch of sauce. The shrimp coming out of the Gulf are naturally delicious, so avoid heavy frying for this year’s Gulf coast yield.
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