Who Doesn't Love Shrimp Scampi

By: Mike Sasaki


There is nothing more delicious than a properly cooked shrimp scampi. It's quick, but looks and tastes like it took forever to make. You can serve it by itself or add it to pasta. Any kind of pasta will work, too.
There is one important ingredient: United States offshore shrimp.
I use only Wild American Shrimp, harvested off the gulf coast or the southern Atlantic Ocean. Surprisingly, shrimp eaten in the United States are raised in either Asia or Latin America. Foreign shrimp simply do not taste as good as shrimp from the United States.
I discovered that almost 90% of shrimp consumed in America is foreign raised on farms in Southeast Asia, East Asia, South Asia and South America. The American shrimper simply cannot compete with the flood of farmed raised shrimp that is shipped into the United States.
However, Wild American Shrimp is catching on in the U.S.
Foreign shrimp have large amounts of fungicides, antibiotics, pesticides and algaecides in them, while Wild American shrimp feed on plankton and other protein sources in its own natural environment. They are more nutritious and have a more flavorful taste than their Asian or Latin American cousins. Simply cook both American Wild Shrimp and foreign shrimp and eat them. Much like all wild food, wild shrimp will win the taste test hands down!
Besides the chemicals introduced to foreign shrimp as they are grown in earthen ponds, much of the shrimp are raised on grained based food. This gives them a bland taste compared to the products harvested off the southern shores of the United States. Nobody likes bland food.
So, there you have it! Wild shrimp off the coast is the best. Fresh pasta is also the best...especially, when added to shrimp scampi. In twenty minutes, you'll have shrimp scampi and add a simple salad to your meal and you'll have a great dinner that everybody will love.

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