Shrimp Country

Shrimp is a perfect ingredient: it’s low-calorie, high-protein, and nutrient rich. It’s mild enough that a bounty of recipes can be built around it, but flavorful enough to be eaten on its own, steamed in its shell. It pairs well with both spicy and sweet ingredients, and can be fried, sauteed, steamed, broiled or grilled. 

Whether trawled from the Gulf or Atlantic or caught in pots in Prince William Sound, shrimp's an iconic food: some billion pounds are consumed annually by Americans. And while the trawlers from the Carolinas to Texas bring in the lion's share, everyone across the country enjoys them in regional favorites like Mississippi's shrimp-stuffed patty pan squash and gourmet presentations like Prima Bistro's Wild Truffled Shrimp. 

Having lived in the heart of the shrimping coastline on Tybee Island, Georgia for so many years, I honed my own recipes and developed a discerning palate for those of others. Here are some of my favorites (scampi and saganaki photos by Charity Burggraaf).