Volume 11, Issue 117 - December 12, 2006

Good Day,

A New Brand of Seafood:

Wild-caught American shrimp is the tender, sweet, premium-quality meat of South Atlantic and Gulf fisheries' fame, harvested from a natural ocean environment. Newly branded in a marketing campaign by Wild American Shrimp, Inc. (WASI), the shrimp are delivered fresh to Eastern Seaboard and Gulf Coast docks by professional shrimpers.

Working with marine experts at American universities, WASI established a certification program for Wild American™ Shrimp, signifying that the shrimp meets a unified standard of excellence, making it easy for consumers to identify the premium product. This certification was created to ensure quality from the boat to distributors, restaurateurs and, ultimately, the consumer's table. Consumers should ask for certified Wild American shrimp at their local grocery stores, seafood markets and restaurants. To date, more than 61 processors, grocer, restaurants and other retailers are participating in the certification program.

Note: Country of origin labeling laws took effect September 30, 2004 to help consumers distinguish the origin and method of production of seafood.

Source: Wild American Shrimp

Wild American Shrimp "The Shrimp You Thought You Were Eating!" The Environment, The Shrimp, Where to Find, Recipes

Texas Shrimp Boil
Texas

Makes 6 servings

Ingredients:

1 quart water
1/2 tablespoon bottled hot pepper sauce
1 1/2 teaspoons Worcestershire sauce
1/4 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped onion
1/2 teaspoon finely chopped garlic
5 teaspoons liquid crab boil
1 1/2 teaspoons black peppercorns
1 juice of freshly squeezed lemon
1 1/2 teaspoons Creole seafood seasoning
1 1/2 teaspoons cayenne pepper
2 bay leaves
1 tablespoon salt
3 pounds red creamer potatoes
3 ears corn, cut in half
1 1/2 pounds (26-30 or 31-40) count Texas shrimp

Preparation:

Combine water, hot sauce, Worcestershire, celery, carrot, onion, garlic, crab boil, peppercorns, lemon juice, seafood seasoning, cayenne pepper, bay leaves and salt in a large saucepan. Bring mixture to a boil, add potatoes and corn, reduce heat and simmer 5 minutes. Don't let liquid reduce too much. Add shrimp and simmer 1 to 2 minutes, until done. Drain and serve hot.

Recipe by Chef Randy Evans - Brennan's of Houston, 3300 Smith St., Houston, Texas

Key Benefits:

Nurtured in nutrient-rich marshes and estuaries before migrating to the ocean, Wild American™ Shrimp is packed with flavor and protein, and is dense with essential vitamins. The yearly harvest produces a protein-packed seafood rich in cardio-protective omega-3 fatty acids and loaded with vitamin D and B12. Shrimp is also a valuable low-fat, low-carbohydrate, low-calorie source of protein.

A three-ounce serving supplies nearly 18 grams of protein - almost a third of the daily requirement - with only 84 calories and less than one gram of fat and one gram of carbohydrates.

While the cholesterol content is similar to lean red meat - 166 milligrams in three ounces - a study at The Rockefeller University found that steamed shrimp do not adversely affect the lipoprotein profile in people with normal cholesterol levels. "In fact," said Dr. Elizabeth De Oliveira e Silva, one study author, "if shrimp are substituted for beef or other high-fat foods, we predict even more favorable effects."

Source: Wild American Shrimp

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Shrimp with Smoked Sausage and Roasted Peppers
South Carolina

Ingredients:

4 tablespoons butter (divided use)
1 cup diced onion
1/2 pound smoked sausage cut in half-inch slices
1 pound Wild American shrimp, peeled and deveined
1/8 teaspoon each cayenne, black and white pepper
pinch each of dried thyme, oregano, garlic powder
1/2 teaspoon salt
1 cup fresh corn kernels
1 roasted red bell pepper, cut into strips

Preparation:

Heat 2 tablespoons of butter in a large skillet over medium high heat. Sauté the onion until translucent. Add the sausage and cook until it begins to color. Add the shrimp and seasonings; sauté quickly until shrimp barely turns pink. Add corn and roast pepper, stir to mix. Remove solids to a heated platter. Add the remaining butter to the pan and shake to thicken slightly. Pour over the shrimp and serve at once.

Source: Wild American Shrimp