Shrimp Season Kicks Off

April 3, 2009

Oregon pink shrimp season is here again! Starting this month the trawl boats will be out catching Oregon pink shrimp – and will be at it through the end of October. We expect to bring in nearly 6,000 tons of shrimp this season.

It’s no wonder to me why shrimp is one of America’s most popular seafood, and there’s nothing like the sweet flavor and firm texture of Oregon pink shrimp. My wife and I love to toss them in salads, pasta, and omelets.

Another reason I think Oregon pink shrimp are becoming more popular – besides being so delicious – is because they are certified as “sustainably harvested” by the Marine Stewardship Council. Oregon coldwater shrimp were actually awarded the world’s first sustainable shrimp certification, which really set the bar – today there are 35 other fisheries that have been certified.

If you’re looking for a fun shrimp dish to serve at Easter (or anytime), here is a recipe from Pacific Seafood chef Gary Puetz that I love…
Cold-Water Pink Shrimp Cocktail

Ingredients:
• 4 cups (approximately 1 1/4 pounds) cold-water pink shrimp, well drained
• 1 lime, zest and juice
• 1 mango, firm, but ripe, peeled, seeded, cut into thin strips about 1-inch long
• ½ cup jicama, cut into thin strips about 1-inch long
• ½ cup finely minced red onion
• ½ cup finely chopped cilantro or parsley
• ½ cup to 1 cup chili sauce
• Red pepper flakes
• Salt and pepper
Directions: Gently combine all the ingredients and chill before serving. Serve with a wedge of lime.

Let me know if you have other shrimp recipes you enjoy. I would love to test them out!

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