Delicious Mississippi Gulf Shrimp
It is shrimp season here along the MS Gulf Coast! Support our Shrimpers. They are a vital part of our economy and local history. Take a cooler and head to the harbors from Pass Christian to Ocean Springs to gather treasures from the sea, Wild American Shrimp.
How to Pick Good Shrimp
Don't know what to look for? In the harbors you will see boats with "Fresh Shrimp" signs beckoning for customers to come buy their fresh catch. A good shrimp will have a firm body; head attached; is brown-gray in color at this time of the season; and packed with ice. Ask the shrimper to show you the catch. Then you decide how much you want and they will place it in the cooler for you. You may need to add some additional ice to keep the shrimp cold for the ride home.
Shrimp are an economical food bargain running an average of $2 per pound for mixed sizes this year. What a bargain!
Power Packed Nutrition
An average 3.5 oz. serving of shrimp (cooked weight without shell or head) has just 90 calories. It is low in fat, high in protein, low in carbohydrates, and contains Omega 3 fatty acids. Shrimp is also an excellent source of Vitamins D and B12.
Preserving Your Shrimp
Be sure your sink is clean and sanitized before you pour in your shrimp for heading and deveining. Work with amounts you can handle. You may need to leave some of the shrimp in the cooler and work with small batches.
Keep the shrimp in ice cold water while working with the shrimp. Pack in freezer containers being sure to leave some head space. Place the desired number of shrimp in the container. Cover with fresh water.
NANCY'S NOTE: I place an ice cube in the freezer container with the shrimp just before closing it to freeze. This allows me to know if the shrimp thawed out at sometime during storage and then refroze. If the shrimp haven't thawed then the ice cube will be there when the container is opened.
If storing in the refrigerator for 1-2 days, head and devein as for freezing but place in a covered container with ice water to ensure freshness and quality.
Here are a few recipes to try from the Mississippi Department of Marine Resources. Enjoy!
- 1 lb. Mississippi Gulf shrimp (boiled, peeled and chopped)
- 2 Tbsp. chopped green onions
- 8 oz. Philadelphia cream cheese
- 1 c. mayonnaise
- ½ tsp. garlic powder
- 1 tsp. Worcestershire sauce
- 1 tsp. Tabasco
Mix all of the above and serve with crackers or bread.
(Recipe by Dorothy Sabbatini)
- 1 lb. Mississippi shrimp, peeled
- 2 Tbsp. butter or cooking oil
- ½ c. chopped yellow onion
- ½ c. chopped green bell pepper
- ½ c. chopped red bell pepper
- ½ tsp. salt
- ½ tsp. pepper
- 1 tsp. chopped parsley
- 1 Tbsp. red paprika
- ¼ tsp. cayenne pepper (or to taste)
- 8 flour tortillas
- Prepared salsa
Remove vein from shrimp if desired. Heat 1 Tbsp. butter or oil in pan over medium high heat and sauté shrimp for two or three minutes until they turn an appetizing pink color. Remove from heat, drain, remove shrimp and set aside.
Heat 1 Tbsp. butter or oil over medium high heat and add onions to pan. Stir onions until clear, and then add green and red bell pepper, parsley and seasonings. Stir for two or three minutes.
Add cooked shrimp back to mixture in pan, stir for two minutes over medium heat and serve on warm tortilla with your favorite salsa. Enjoy!
(Submitted by G&G Trading Company of Biloxi from their Culinary Delights® line.)
- 2 lb. medium Mississippi Gulf Shrimp
- 1 large bag elbow macaroni
- 1 large green bell pepper
- 1 bunch green onions
- 4 stalks celery
- 6 boiled eggs
- 1 c. mayonnaise
- Salt, pepper or Nature's Seasoning
Boil and peel shrimp; dice. Cook noodles according to package directions. Finely dice bell pepper, onions and celery. Combine all of the above ingredients in a large bowl. Add mayonnaise and season to taste.
(Recipe by Agnes Santa Cruz)
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