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Shrimp Sourcing and Poaching

Sourcing: I have always bought Gulf Shrimp (and have never wanted Asian shrimp. aside from their flavor, i hear very bad things about asian farmed fish practices.)Is Gulf Shrimp on anybody's No No list these days?

Poaching:
I have always used a court bouillon. Today i saw a Butter poached technique from Michael ruhlman.It seems a bit decadent though i'm thinking maybe it would be well balanced by a tomato mixture- for acid. Have you done butter poached shrimp and what did you serve it with and what did you think? Thx much!

http://www.splendidtable...

asked by LE BEC FIN over 3 years ago
4 answers 1402 views
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ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

Wild Gulf Shrimp are the only kind that are safe to eat.

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added over 3 years ago

Gulf Shrimp are very safe to eat and are delicious! Gulf seafood is tested more than any of the imports and has continuously tested safe to eat. I do eat it regularly!

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

It's true that a tremendous amount of the shrimp sold in the US come from Asia. But the Gulf is not the only US fishery. I'm still a little wary about buying seafood---especially oysters and shrimp--- from the Gulf after the BP mess.
The West Coast has excellent shrimp. I'm especially fond of Santa Barbara spot prawns which sometimes I can find live.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Here is what Seafood Watch has to say about shrimp http://www.seafoodwatch...
Take special note of the caveats about Lousiana and Gulf shrimp.

Meanwhile, poaching shrimp in butter sounds great to me.

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