by J. Michael Wheeler
American Wild Shrimp
American wild shrimp, caught in Atlantic, Pacific, and Gulf Coast
waters, ranges from the sweet, small, delicate Maine Northern Pink, to
the six-inch long and coral pink California Spot, to the four inch
light brown-shelled Gulf of Mexico Brown.
We Americans consume more than a billion pounds of shrimp each year. While much of that shrimp is imported, almost a quarter of it is caught right off our own shores. And of the 200 million pounds of domestic shrimp brought to market, 95 percent is net-caught in open water by sustainable methods. Wild-caught American shrimp, moreover, is not just one species (pond-raised shrimp is a single species, Litopenaeus vannamei, commonly called Pacific white shrimp), but is a wide range of species.
I was introduced to the Northern Pink from Maine this past season and I was captivated by the small shrimp's intense, sweet flavors. (They reminded me somewhat of the French crevettes grises, the tiny shrimp served in the cafes such as the Brasserie Les Vapeurs in Trouville, just across the bridge from Deauville in Normandy, France. The crevettes grises are so small in fact, that to eat them you need to learn the thumb technique: you more or less scrape the tiny creatures out of their shells.) The Northern Pink, also just called Maine Shrimp, have an intense flavor of rich sweetness like creamery butter. I went on a Maine Shrimp binge (the season lasts only from December to April) and sautéed them, steamed them, used them in pastas, salads, and delicate Asian dishes. And always cooked them for just a minute or two. These shrimp are also enjoyed raw!
Fresh local shrimp, often available only during a limited season, can be an eye-opening (and taste-bud-opening) experience. If you've only eaten the pink pond-raised variety seek out fresh domestic wild-caught shrimp. You might find yourself on a season shrimp binge too!