Starring Shrimp


Shrimp, shrimp, and more shrimp! Shrimp chowder, shrimp platters, stuffed shrimp, and jumbo shrimp can all be found at Atlantic Seafood.  There are shrimp of a wide range of sizes from behemoths that you can stuff to the tiny variety that are perfect for shrimp salad. The shrimp also come at various levels of preparedness for eating.

One of Atlantic Seafood’s larger shrimp.

Some shrimp at Atlantic Seafood are so huge that they amount to one pound when only four are together. There are also small shrimp which only weigh a pound in groups of 21 – 30, and a whole bunch of sizes in between.

Not only can you walk into Atlantic Seafood and find shrimp of the size that you desire, but you can also find it prepared (or not) in a manner of your chosing. You can have shrimp with the heads still on or headless, cooked or uncooked. All without preservatives!

What allows Atlantic Seafood to bring you its preservative – free shrimp is the fact that the shrimp are coming from an unusually local source. When describing their shrimp to me, Lisa and Chef Jerry have always pointed out that the shrimp were harvested from the Gulf of Mexico. I’d wondered why. On doing some research for this post, I found out.

Atlantic Seafood gets its shrimp from the Gulf of Mexico, even though shrimp from distant nations is the norm for the U.S.

R. Gillett says of the sale of native shrimp in the U.S. market, “this is dwarfed by the imports of shrimp(Gillett, 19)”4. It follows that much of the shrimp available for you to buy at the store is from much farther away than the Gulf. Shrimp sold here may well be from Vietnam, Thailand, China, Brazil, Equador, or India4. The need to load these shrimp with preservatives to get them here edible is obvious!

Sodium is often used in the preservation of shrimp.

Atlantic Seafood’s going the extra mile to bring you local, preservative – free shrimp allows you to sidestep the many issues of these chemicals being in your food. One preservation agent that can be found in shrimp is the bad – for – you – in – too – great – an – amount sodium. Packaged or frozen shrimp can be particularly high in sodium6. Another preservative often used on shrimp is sodium tripolyphosphate – also known as STPP.  This chemical is used to make older shrimp – such as shrimp from distant countries – look falsely fresh. STPP works by causing the shrimps’ proteins to retain more water than they normally would. The result is that the shrimp look  more lustrous and solid, creating the illusion of freshness6 despite their long journeys to the shelves from as far away as the other side of the globe4.

A shrimp boat. Note its two nets.

In the closer Gulf of Mexico that is home to Atlantic Seafood’s shrimp, nearly all fishermen catch shrimp using a boat (the average length being 59 feet)4 outfitted for double – rig otter trawling. This means that a shrimp boat tows two nets behind it that catch shrimp from along the Gulf’s bottom. The use of two nets means that if one is damaged, only one smaller net needs to be replaced or fixed as opposed to one massive net. Shrimp fishermen find that this saves them money and time5. Due to differences in state laws, Louisiana shrimp fishermen do trawling generally closer to the coast2 than do Texas fishermen1.

If you’re pressed for time but craving excellent Gulf shrimp, you can swing by Atlantic Seafood and pick up a shrimp dish fully made. A personal favorite of mine is the marinated lemon – dill shrimp salad. You could also choose baked stuffed shrimp with scallop stuffing, shrimp and scallop pie, shrimp and corn chowder, or crab and shrimp ravioli.

Atlantic Seafood’s marinated lemon – dill shrimp salad.

Shrimp recipes abound that you can make dazzle with Atlantic Seafood shrimp. Below you can find a sampling of but a few.


Pasta and Shrimp Scampi

Stuffed Shrimp

Shrimp Stir – Fry

Fried Coconut Shrimp with Sauce for Dipping

Shrimp Cocktail



Works Cited

1. O’Connor, T., Whitall, D., Linking hypoxia to shrimp catch in the northern Gulf of Mexico,
Mar. Pollut. Bull.(2007), doi:10.1016/j.marpolbul.2007.01.017.

2. Nance, J.H.., Martinez, E.X., Klima, E.F., 1994. Feasibility of improving the economic return from the Gulf of Mexico brown shrimp fishery.
N.Am.J.Fish.Manage. 14, 522-536.

3. “Shrimp Fishery”.
Wikipedia, 9 Nov. 2017,

4. R. Gillett(2008). Global Study of Shrimp Fisheries.
Rome, Italy: Food and Agriculture Organization. ISBN 978-92-5-106053-7. Fisheries Technical Paper 475.

Fishery Resources and Exploitation Division, Dep. of fisheries, FAO, Rome, Italy,
Retrieved 2 Oct. 2018.

6. M., Laura. “Common Additives to Watch Out for on Seafood Packaging”.
The Healthy Fish, 24 May 2017,

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