White shrimp season opens

Louisiana’s white shrimp season opened Monday; the first fishermen returning to seafood docks reported no oil, no sheen, no tar balls.  Read the opening day reports here (local news) and in the New York Times.  Will you be eating Louisiana shrimp soon?  I will.  The Louisiana Seafood Promotion & Marketing Board has detailed info on Louisiana’s seafood quality & safety monitoring–check it out.  Frankly, I’m craving a big mess of fried shrimp, or some shrimp remoulade, or how about shrimp & okra gumbo?

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10 thoughts on “White shrimp season opens

  1. “Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s, that’s about it.”

    • Would you believe that Bubba Gump never crossed my mind? And poor ol’ Bubba didn’t know the wonders of shrimp etouffee, shrimp fricassee, shrimp & mirliton, shrimp & rice stuffed peppers, or shrimp grilled on sugarcane…

    • Oh, now I might have to make smothered eggplant w/shrimp this weekend…last Saturday’s farmer’s market had lots of nice eggplant to go with those shrimp.

        • is your exclamation point key sticking or what? i like to use bell pepper, onions, and a little bit bacon or pancetta to start it off, and I think a tiny bit of chopped, seeded tomato should go in with the shrimp.

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