T H R O W A N O T H E R S H R I M P
on the skillet!
FLAVORFUL AND UNIQUE SHRIMP RECIPES
B Y F R I T T S C A U S B Y
For those who were raised at the coast or had the opportunity
to visit on a regular basis, the summertime is likely to conjure
memories of a fresh shrimp cocktail or fried popcorn shrimp,
especially in Brunswick County. A partial explanation for this is
that, traditionally, the only time local shrimp could be harvested
was in summer or fall.
Three main types of shrimp are caught in North Carolina:
pink, white and brown. Brown shrimp are by far the most
nearly 70 percent
of the total catch.
As with the
are spawned in
the ocean and
then carried by
the winds and
tides into coastal
they are primar-ily
of shrimp trawl-ing
dates to 1376,
when the king of
a written request
asking to ban the
practice due to its
in coastal estuar-ies
Modern criticisms of shrimp trawling, which involves towing
a large net along the bottom of the seafloor, cite the significant
amount of bycatch, the incidental catch rate of other species.
Though shrimp trawling accounts for approximately 2 percent of
the weight of fish caught worldwide on an annual basis, the practice
is responsible for a third of the yearly bycatch.
There is a seemingly endless, insatiable demand for these tasty
crustaceans. They are valued as a dietary staple, not only for people
but also for crabs,
and seabirds. As
a response to the
root in the 1970s,
trawling by 2007.
It may seem
the problem of
as with many
by man, it has
Most of these
stem from chemi-cals,
B A R B E C U E S H R I M P
This dish is very tasty when prepared in a cast iron skillet. Start by tossing peeled
shrimp with paprika, ancho chili powder, cumin, salt and a bit of sugar. Next, melt
five tablespoons of butter in a large skillet. Keep the heat low to medium while
adding minced garlic and continue until the shrimp are almost done. Add some
lemon juice or chunks, Worcestershire sauce and water. When the shrimp is done,
add thinly sliced green onions and serve over rice.
58 may 2022