Whole Story

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Don’t Get Caught Short on Shrimp

By Alana Sugar, October 3, 2011  |  Meet the Blogger  |  More Posts by Alana Sugar
In Louisiana, where I come from, there’s an unspoken law: Never be caught short on shrimp! I love shrimp just about any way you can cook it: poached, grilled, sautéed, broiled or breaded and fried. Shrimp pairs beautifully with herbs, spices and most sauces, making it a perfect accompaniment to grains and vegetables. It’s awesome in soups, salads and savory dishes. I even love shrimp on pizza and in quiche! But my first experience is always my favorite: Shrimp Etouffée — a specialty of my own great state. And when you stock up on shrimp, it’s important to know what makes our farmed shrimp a great choice. We source from only three producers and have traceability back to their farms. And these are not your typical farms; our producers meet our standards for protecting the environment by avoiding mangrove areas to protect sensitive ecosystems and maintain good water quality. You’ll never find added phosphates or sulfates in our shrimp — we don’t want anything to take away from the sweet, delicate flavor of shrimp raised right. In fact, our shrimp are harvested to order and flash frozen within hours of harvest and you can taste the difference. Learn more about what sets our shrimp apart. Recipes and ideas for shrimp seem never-ending! Here are just a few scrumptious shrimp ideas: Most kids love shrimp cocktail — maybe because it’s the only “cocktail” they’re allowed to have! For my family, moving to California brought weekend outings to Fisherman’s Wharf in San Francisco where we each got a succulent shrimp cocktail — FOR 50 CENTS! You read that right! Although those days are long gone, a good shrimp cocktail is not. Here’s a recipe for Shrimp Cocktail with Sauce. Just one peek into my freezer proves I’m never short on shrimp. What about you? Got an idea or a favorite recipe?
Category: Food & Recipes, Seafood




Joe Pendarvis says ...
Alana, Supporting farmed shrimp hurts local shrimpers who venture out into the sea everyday to support their family. Many of those shrimpers are from your home state. Whole Foods should have a truck at the docks of Delcambre, LA everyday to distribute wild caught shrimp to Whole Foods customers. Farm raised verses wild caught... deep down you know the difference.
10/04/2011 9:49:05 AM CDT
bill says ...
I noticed that there is no mention as to where the farm raised shrimp comes from. Local verses imported.
10/05/2011 3:58:09 PM CDT
Lynn says ...
With our poblano peppers and tomatillo harvest; we have enjoyed making and eating the "Roasted Poblanos with Creamy Shrimp Stuffing" recipe.
10/05/2011 4:17:37 PM CDT
Jerri says ...
Love shrimp and cheese grits at our house (topped with bacon of course). We make it like this - http://www.cooking4carnivores.com/2011/05/kiss-my-grits.html?m=0
10/06/2011 12:51:27 PM CDT
janejohnson says ...
@Bill We always work to source our products locally to each store. That being said, to learn where the shrimp in your store grew up, I encourage you to reach out to your community's Whole Foods Market directly. The link below will help you identify the contact information for your store. If you contact them a Team Member at your store will be happy to let you know from where there shrimp is sourced. Hope you have a fishy Friday! http://wholefoodsmarket.com/stores/
10/06/2011 1:18:13 PM CDT
AHAN, MAVASH says ...
I love your Recipes
10/13/2011 10:19:56 AM CDT
AHAN, MAVASH says ...
I love all your recipes special any seafood , Shrimp and Cucamber Stuffed Avocados.please Email me more of those Recipes Thanks alot.
10/13/2011 10:25:02 AM CDT
Marion says ...
Can these be frozen and if so for how long?
10/13/2011 12:32:22 PM CDT
Scott S. says ...
I used to love those little glass shrimp cocktail jars that was full of zesty red sauce and those plump little delectable shrimp. Yum!! We'd splurge on these little jars on Saturday and Sunday, sometimes even during the week. They were a bit expensive, though (Top Ramen, anyone?)
12/16/2011 10:11:42 PM CST