Dive in to Texas Shrimp
This is an article from gotexan.org. I’m a huge shrimp snob and only get Gulf Brown when possible. Read to the end for a tasty recipe using Texas shrimp.
Texas Wild-Caught Gulf Shrimp: Summer Goodness by the Boatload
Texas has more than 600 miles of shoreline. That means fresh, premium shrimp and seafood are within easy reach of most Texans.
Wild-caught Texas gulf shrimp set the world standard for flavor and quality. Gulf shrimp are distinguished by their unique, salty-sweet taste and succulent texture. And when you choose wild-caught varieties, you’re getting healthy, natural delicacies raised in the historic shrimp-netting waters of the Gulf of Mexico.
Texas waters produce three varieties of shrimp:
Brown: A premium shrimp with a hearty bold flavor.
White: A tender shrimp with a sweet, light taste.
Pink: A lesser-known Texas variety with a fresh, delicate flavor.
Texas gulf shrimp are available in a range of sizes for grilling, baking, sautéing, stews and salads.
Texas shrimp contain no saturated fat and are packed with essential amino acids. A single portion of wild-caught gulf shrimp (9 to 12 medium shrimp) provides an impressive 18 grams of protein. And, a serving of shrimp has only 150 milligrams of cholesterol.
Texas shrimp should be refrigerated, frozen or placed on ice immediately. Uncooked shrimp can be kept in the refrigerator for 2 to 3 days, or frozen for up to three months.
Texas Citrus Salad
- 2 Tbsp Texas Red Grapefruit juice
- 2 Tbsp Texas Orange juice or orange-infused vinegar
- 1 Tbsp Honey (optional)
- 2 tsp Dijon mustard
- 1 Clove Minced garlic
- ½ Cup Extra-virgin olive oil
- 2 Tbsp Minced cilantro
- Salt and pepper
- 6 Cups Mixed spring greens
- 1½ Cups Texas Red Grapefruit sections
- 1 Cup Texas Orange segments
- ½ Medium Red onion, thinly sliced
- 1 lb Cooked Texas Shrimp, peeled and deveined
- ½ Cup Chopped Texas Pecans, toasted
- Minced cilantro to garnish
- To prepare the vinaigrette: Combine the juices, honey (if using), mustard, and garlic in a food processor. Pulse to blend.
- With the machine running, slowly add the oil through the feed tube. Stir in the minced cilantro. Adjust seasonings to taste. Refrigerate until serving.
- To serve:
- Toss the greens with enough dressing to lightly coat the leaves. Place on chilled salad plates, and top with the Texas Red Grapefruit, Texas Orange sections, and thinly sliced onion.
- Add cooked Texas Shrimp, and sprinkle with toasted Texas Pecans. If desired, drizzle with a bit more dressing. Serve immediately.