Did you know that 90% of the shrimp consumed in the United States is imported and primarily farm-raised? Despite the decorations on the wall, the vast majority of restaurants and grocery stores have replaced premium U.S. wild-caught shrimp for their cheap, inferior substitutes. The switch occurred rapidly, more than halving the size of the U.S. shrimp industry in a few years. Don’t let marketing language, such as “Louisiana shrimp,” mislead you into thinking you are purchasing wild-caught shrimp from Louisiana instead of Cajun-flavored farm-raised shrimp from Thailand, China, or Vietnam. If you desire the ocean fresh flavor and crisp texture of a U.S. wild-caught shrimp, please ask for it.
We invite you to meet the families that work hard to catch the shrimp you desire. Visit the seafood festivals that celebrates the industry that supplies their economic and cultural lifeblood. Enjoy the recipes from shrimping families that best showcase the various ways U.S. wild-caught shrimp are prepared.