the.com/gulf shrimp
the reason a shrimp boil tastes like a place, not just a protein.
means shrimp caught wild in the Gulf of Mexico, prized for sweeter, firmer flesh than farmed imports.
from louisiana, texas, alabama, and mississippi boats have trawled these waters since the 1700s, when cajun and vietnamese-american fishing communities built an industry around brown, white, and pink shrimp species that thrive in the gulf's warm, nutrient-rich estuaries.
import floodover 90 percent of us shrimp is now imported.
labeling lawrestaurants must disclose if shrimp is foreign.
three speciesbrown, white, and pink shrimp taste different.
peak seasonbrown shrimp run heaviest in summer months.