Unless you’re Bubba Gump, chances are you are purchasing your shrimp from a local market.  And chances are it gets confusing trying to decide what kind to buy… farmed vs. wild, imported vs. US caught.  So I did some research to find out what’s best.

Turns out about 90% of the shrimp eaten in America are from overseas, where the farming practices are less than sustainable.  Imported farmed shrimp are contaminated with antibiotics and pesticides that are used to kill the diseases running rampant under filthy farming conditions.  These industrial farms are the number one threat to mangrove forests, destroying natural habitats, and contaminating local water with polluted discharge. Yuck!  Imported wild shrimp are less contaminated, but equally unsustainable as the overseas fishermen with a lot of bycatch- other aquatic life that gets trapped in the nets and die.  Not good either. 

So, if shrimp is on your menu and sustainability is on your mind, then wild American shrimp is your best bet.  These shrimp are free of chemical residues, and since they consume a natural diet they are more healthy and flavorful.  Additionally, US fishermen are required by law to engage in fishing practices that reduce bycatch.  Better for us, better for the environment. 

Search Greenopia’s listings for specialty seafood markets in Los Angeles, New York, and San Francisco to find Wild American Shrimp. 

Serve up this Roasted Shrimp Cocktail for your next summer gathering.  It’s sure to make Bubba proud, and wow your guests too! 

For the Roasted Tomato Cocktail Sauce

4 organic plum tomatoes, roughly chopped

3 organic garlic cloves

¼ cup roughly chopped organic onion

2 tbsp organic extra virgin olive oil

Juice of 1 organic lemon

½ tsp organic Worcestershire Sauce

2 tbsp prepared horseradish

2-3 dashes of your favorite hot sauce

Salt & Pepper

Preheat oven to 350°.  Toss the tomatoes, garlic, and onion with olive oil and a pinch of salt and pepper.  Roast in the oven 25-30 minutes until all the veggies are tender.  Remove and let cool.  Put cooled veggies in food processor and puree until a relatively smooth texture is achieved.  Transfer to bowl and combing with remaining ingredients. Season with salt and pepper to taste.  Refrigerate until ready to serve. 

For the Rosemary Roasted Shrimp

1 lb wild American shrimp, peeled and deveined

Juice of 1 organic lemon

1 tbsp organic rosemary

2 tbsp organic extra virgin olive oil

Pinch of salt and pepper

Toss the shrimp with the remaining ingredients and roast in the preheated, 350° oven for 5-7 minutes, or until done.  Remove and let cool to room temperature, or chill, before serving.  Serve with Roasted Tomato Cocktail Sauce. 

 

Want to eat more organic foods to keep healthy but worried about saving money too? Check out How to Eat Organic On the Cheap for info about how to do it.

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