There are so many reasons why buying fresh shrimp - instead of frozen - is a very good thing. As shrimp farmers and industry professionals, we want to educate all our clients on the various benefits of fresh seafood and offer you a better, more delicious alternative to frozen shrimp that is flown in from overseas. Take some time to read the information below. It might just open your eyes to new possibilities:
Shrimp from Tasty Harvest simply looks and tastes better because it is fresher and subjected to little processing. The journey of frozen shrimp from overseas can last over a month, let alone extra days needed for processing and packaging. In that time, shrimp can age, lose quality, and waste its flavor. Tasty Harvest does things differently. When you order, we pull our shrimp from the tank and immediately give it to you fresh – never frozen – with all its rich flavor intact.
At Tasty Harvest, we protect all our shrimp from hormones, antibiotics, preservatives, and pollutants. Our Zero Exchange Aerobic Heterotrophic (ZEAH) System prevents pathogen growth and recycles all 90,000 gallons of our tank water on a constant loop. Best of all, our shrimp never has to travel overseas on ice. It comes to you from our tanks on the same day, usually within minutes for walk-in customers.
When you buy local, you meet and support the people that grow your food. Your purchase improves your local economy and the environment through eco-friendly, sustainable farming.
Fresh Shrimp Basics
There are dozens of ways to prep shrimp, let alone cook them. Below is but one way. You can unshell and unhead the shrimp before or after cooking.
Rinse the shrimp.
A. Add shrimp to boiling water and cook until they turn pink (about 30 to 90 seconds). B. OR preheat a Foreman grill or panini press then grill the shrimp 1 to 2 minutes (check for color).
Unshell and unhead shrimp if not already done.
Butter and season to taste. Enjoy!
Mind the head point and the tail. Both are sharp.
Slowly break the head off like you’re snapping a carrot.
Peel the shell starting at the break and working to the tail.
OPTIONAL: Devein the shrimp. Our shrimp can’t consume grit or pollutants, so their veins won’t affect their texture or flavor if left in.
Discard shells and heads. Alternately, you may save them to make shrimp stock.
With a sharp knife, cut each shrimp in half so that the meat is exposed in the shell. In a sauce pan, heat the olive oil and lightly fry the garlic until just softened. Add butter. Preheat your grill for medium heat and lightly oil the grate. Lay shrimp out on a tray and brush generously with the butter mixture. Grill shrimp until lightly golden.
24 large shrimp, shelled and deveined Salt and freshly ground black pepper
Special equipment: wooden skewers soaked in water
Heat the grill to medium. Whisk together 1/4 cup of the oil 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade. Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic, and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil. Increase the heat of the grill to high. Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter, and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
The Lady and Sons Beer-Battered Fried Shrimp
1 cup of beer 1 cup all purpose flour 1/2 tsp salt Oil, for frying 1 lb of shrimp, peeled or not peeled your choice with tails
Preheat a fryer or deep pot halfway filled with oil to 350 degrees.
In a bowl, combine beer, flour, and salt, and allow to sit at room temperature for several hours. Rinse and pat dry shrimp with paper towel.
Dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
Drain shrimp and enjoy.
Roasted Shrimp Cocktail
For the shrimp For the sauce 2 pounds shrimp 1/2 cup chili sauce 1 tbsp olive oil 1/2 cup ketchup 1/2 tsp kosher salt 3 tbsp horseradish sauce 1/2 tsp ground black pepper 2 tsp fresh squeezed lemon juice 1/2 tsp Worcestershire sauce 1/4 tsp hot sauce
Preheat oven to 400 degrees F. Peel shrimp leaving tails on.
Place them on a sheet pan with olive oil, salt, and pepper and spread them in a single layer.
Roast for 8 - 10 minutes, just until pink and firm.
Set aside and cool.
Sauce: combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Serve as the dip.
Louisiana Style Shrimp
2 tbsp extra-virgin olive oil
2 bay leaves 1/2 lb andouille sausage, diced or crumbled
1 tbsp smoked sweet paprkia 3 tbsp butter
2 tbsp flour 1 green bell pepper, chopped
1 (12 oz) bottle beer 1 onion chopped
1 cup chicken or seafood stock in a box 3 - 4 small ribs celery, chopped
1 tbsp Worcestershire sauce 4 gloves of garlic, chopped