Summer means delicious North Carolina brown shrimp and Seaview Crab Company has some great local shrimp for sale – heads on or heads off.
But hurry – the brown shrimp season is short and the white shrimp are already showing up in the rivers.
There are three main types of shrimp in North Carolina: brown, pink (or spotted) and white. They start out in rivers and estuaries, moving into the ocean when they are almost full grown. They grow quickly, doubling in size in just a few weeks.
The pink shrimp usually show up in late spring, while the brown shrimp are around for the summer. The white shrimp come throughout the fall and typically leave local waters by late January.
Shrimp are considered a crop and locally we had a bumper crop this year with the white shrimp.
“We had a ridiculously long season with the white (also known as the green tail) shrimp,” says Joe Romano, co-owner of Seaview Crab Company. “Those shrimp lasted through the winter and into the spring, and they usually end in January.”
The Division of Marine Fisheries website says that the amount of shrimp we have from year to year varies, depending on the weather. If we have a very cold winter, then we will have a small shrimp population the following spring. If we have lots of rain, then the shrimp will move out into the ocean before they are fully grown.
Luckily, we’re getting some great local shrimp in our markets, so be sure to stop by and get some for your favorite summer recipe.
North Carolina Shrimp Saute Recipe
(from Taste of Home recipes)
Total Time: 20 min
Makes: 4 servings
- 1/4 cup butter, cubed
- 1 pound raw shrimp, peeled and de-veined
- 1/2 pound fresh mushrooms, sliced
- 1 small green pepper, chopped
- 3 garlic cloves, minced
- 8 ounces linguine or spaghetti
- 1/2 cup grated Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- chopped fresh parsley
- In a skillet, melt butter over medium heat. Add shrimp, mushrooms and green pepper. Saute until shrimp turn pink, about 3-5 minutes. Add garlic; saute 1 minute longer.
- Meanwhile, cook pasta according to package directions; drain and place on a large serving platter. Top with shrimp mixture. Sprinkle with cheese, salt, pepper and parsley. Toss well; garnish with lemon. Serve immediately.
featured photo: http://www.sefsc.noaa.gov/labs/beaufort/