THE BROWN SHRIMP might not have the sexiest name for a crustacean, especially when you look at other shellfish like spot prawn or ruby red shrimp, but what it lacks in pizzazz, it makes up for in flavor. In my household growing up, shrimp season meant a day’s work as a family so we could “put up” (a term used to preserve and, in this case, to freeze) as many peeled shrimp as possible, allowing us to have access to them for meals throughout the year.
Shrimp not only makes up a large part of the diet of many coastal Louisianans, but it also acts as a significant industry of Louisiana. The state exports much of its catch to states around the country that specifically search for Louisiana shrimp. The shrimping business in Louisiana is, by far, the most impactful fishery for homes and businesses looking for quality shrimp caught in the country. That said, this industry is under extreme duress due to the demand of cheaper, foreign seafood. The math simply is not working out for many fishermen along coastal Louisiana. Prices like fuel, repairs, maintenance, and labor have been going up significantly with no signs of slowing down. Meanwhile, the market price for fresh Louisiana shrimp has plummeted 200% in the last 40 years. To be honest, I’m worried about the state of the shrimping industry in Louisiana. As you read this, you might be thinking, “Well, this doesn’t affect me.” It might not; that is, unless you enjoy eating responsibly harvested seafood caught by hardworking Americans that is undoubtedly more delicious and scientifically proven to be healthier.
The US is a consumption-based society that seems to not just want it all but want it as cheap as possible, too. However, there are still holdouts! Around the country, Americans—both home cooks and professional chefs—are making concerted efforts to not just seek US seafood but demand it. Next time you go to your local grocery store, ask your seafood department for Louisiana shrimp. If they don’t carry it, ask the manager of the department to order it. You will be surprised how many grocery store chains will order outside of the normal checklist once customers start asking for it. If we don’t band together to demand better food from our supply chains, I believe my fear will be realized. We will continue to see more Louisiana fishermen go out of business, forever losing a huge part of Louisiana culture.
My hope is that you read the following recipes and demand Louisiana shrimp when you are ready to cook them for your family. Your dollar matters, and not just for your own good but also for the livelihood of thousands of fishermen and their families in Louisiana.
