Alabama shrimp: a proud heritage for the families who catch them, the families who sell them—and all of us who just enjoy eating them.
Local, seasonal—that's how most people want to eat these days for a lot of healthy reasons.
In the case of Alabama Wild Shrimp, one of the best reasons is because it just tastes better. But the tradition of these premium Alabama Wild Shrimp has faced some jumbo-sized threats, like an excess of under-priced pond prawns and foreign imports.
People who know their seafood would rather eat Alabama shrimp. The grass beds, bays and gulf waters of Alabama are the perfect place for your favorite shrimp to grow to perfection, from white and brown shrimp to pink and royal reds.
Alabama Wild Shrimp are low in saturated fat and rich in vitamins A, B1, B2, B3, B6, B12 and D. Each three-ounce serving of Alabama wild shrimp contains 500 mg. of omega-3 fatty acids.
Alabama Wild Shrimp
Pink shrimp pack a lot of sweet flavor as the largest of gulf shrimp.
A local favorite from the coolest depths of the Gulf of Mexico.
Plentiful in the summer, these are caught primarily in marshes and sea grass.
These wild white shrimp account for more than one third of AmericaÕs shrimp catch.
How to select shrimp
Choose shrimp that are firm with a uniform color throughout, and those that have a mild scent. Keep your fresh, raw shrimp in the coldest part of the refrigerator for up to two days. Once cooked, shrimp can be kept in the refrigerator for up to two days. Frozen shrimp should not stored in the freezer for more than six months.
Eat Alabama Wild Seafood • P.O. Box 338 • Bayou La Batre, AL 36509 • 251-824-1672