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'Apalachicola Bay Shrimp ~ I Love Apalachicola Bay Shrimp ~ Apalachicola Bay'

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Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at: www.redfishbob.com'>www.redfishbob.com www.bluemarlinbob.com'>www.bluemarlinbob.com


".... We were using a couple of recipes that we had just gotten from the fellow who had sold us our shri.....
.....Apalachicola Bay Shrimp, Apalachicola Bay, St.George Island, shrimp, foriegn shrimp, shrimp scampi....."

Most of the shrimp we eat speak a foreign language. During my remain trip to my apple of ones eye fishing grounds, Apalachicola Bay and St. Like most folks, I'd never in all ones born days really given a lot of cogitation to where the shrimp I eat come from. George Island to East Point on the mainland. George Island, Florida, I learned quite a lot about shrimp! Before this I was just happy to be able to eat all the shrimp I wanted and not care where they had spent the night before!

My family and I were in preparation a huge pot of shrimp that we'd bought from the posterior of a pickup truck on the side of the road; next to the a number bridge from St. He'd lived in East Point, Florida for most of his life; shrimping for the stand 12 years. We were using a couple of recipes that we had just gotten from the fellow who had sold us our shrimp.

Our fish salesman's name was Ernest, the captain of his own shrimp boat, the 'Mary Nelle'. He is also a fountain of cognition about the shrimping industry, most of which is not service if you're an American shrimp fishermen!

Bragging on his product, I mentioned that the drag on time I was on the islet the shrimp I bought from him then was delicious. He sells most of what he catches to local seafood distributors and picks up extra spending legal tender selling fresh shrimp out of his pick-up truck. George Island were the best tasting you could buy anywhere. He replied by saying that the shrimp that lived in the waters off Apalachicola and St. By some estimates it's more like 90 %.
I don't know about you, but I want my shrimp tasting like the drag on time I dipped into the Gulf of Mexico! I now know that some of the shrimp I've eaten in the bygone that tasted like boiled shoe laces were de facto foreign shrimp. Probably Texas and Louisiana shrimp fishermen would contradict that claim.

He then told me that 85 % of all shrimp consumed in American came from foreign countries such as China, Taiwan and Viet Nam. I meditate that's what gives the shrimp its unique taste; fear! You don't get that same taste with farm raised shrimp.

The reason for this huge importation of shrimp of course is money. Besides that, about half of that is farmed raised, in no degreeADV Smallness having to fight for its existence in the ocean surrounded by ferocious predators. Fishermen here in the United States though, haven't taken this matter lightly. Nations all over the universe supply us with shrimp, most at a lower cost than our own domestic fishermen can provide. He was delighted to give us a couple of his recipes for shrimp. With slogans such as 'Wild American Shrimp!' and 'Do You Know Where Your Shrimp Is From?' are educating consumers in America to what improvement tasting shrimp is all about!

Ernest, the shrimper, admitted that even consecutively all the years on the water, he stills loves the taste of shrimp. Add the shrimp, garlic, Tabasco sauce, lemon juice and parsley. Here's how a correct shrimper likes his shrimp!

ERNEST'S SHRIMP SCAMPI:

Half pound butter
2 pounds massive shrimp, peeled and deveined
5 mediums cloves garlic, crushed and minced
4 tablespoons chopped parsley
3 tablespoons lemon juice
2 tablespoons Tabasco sauce

PREPARATION:

In a bulky skillet, heat butter over medium heat until butter stops foaming, usually 30 to 40 seconds. Serve immediately.

For your own culinary treat, try to get American shrimp whenever possible. Cook until shrimp are just pink, 4 to 5 minutes, circuit often.

"..... They taste better and as a bonus, they speak our language. They taste better and as a bonus, they speak our language....'

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