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Want fresh shrimp?

Want fresh shrimp?

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)

shrimp saute









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


  1.  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.
  2.  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.


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  1. Steve

    well, 3 types of shrimp but would have liked more comment on how they differ as far as taste, texture, cooking, if one freezers better, basically pros and cons of the different types. your text basically describes them as different…but how does that translate into eating?? Pricing???

    1. Seaview Crab Company

      Thanks for your feedback Steve- In terms of the best taste & texture of the three types of shrimp — It really boils down to personal preference. I don’t have a preference but others may for their own reasons say brown shrimp are a heartier, fuller flavored shrimp (but that’s not true for everyone). In terms of freezing, we recommend freezing during the peak of each season. Summer Brown Shrimp traditionally peak in August….White Shrimp peak in Sept, October, November depending on the weather each year and size you like to eat. Shrimp that come out of cooler waters tend to hold up better and when shrimp reach their terminal molt (biggest that they will grow) they tend to firm up and have the hardest shell. Pricing is always best when buying in bulk at the peak of the season. If you aren’t on our weekly email, we encourage you to sign up on the bottom of our home page. Every Friday we try to give our customers a heads up about ideal times to buy in bulk for best price/quality. Thanks Again! – Joe

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