|Kauai Shrimp from Friendly Market|
There is a huge domestic demand for shrimp, but the supply is very small, and most of the shrimp in the U.S. comes from overseas. Virtually all farmed shrimp are of just two species, Pacific white shrimp, and giant tiger prawns, which account for roughly 80% of all farmed shrimp. About 75% of farmed shrimp is produced in Asia, in particular in China and Thailand. The other 25% is produced mainly in Latin America, where Brazil, Ecuador, and Mexico are the largest producers. The largest exporting nation is Thailand. That creates a $3 billion federal trade deficit here in the U.S., so there are strong incentives on a number of fronts to develop a domestic shrimp farming industry.
The U.S. Marine Shrimp Farming Program was formed in 1984 to find out what was required for domestic shrimp farmers to become competitive in world markets. From the very beginning, it has been clear that to be internationally competitive, U.S. producers must rely on advanced technologies, systems and products to offset other cost advantages enjoyed by foreign producers. Foreign producers' production methods enjoy lower costs for land and labor and, most certainly, lower costs for environmental protection. Such production methods, however, are proving to be environmentally and economically unsustainable. Massive disease problems are directly associated with deteriorating water quality and poor quality shrimp broodstock and seed.
The Hawaiian Islands, are among the most remote islands in the world, and provide an ideal location for shrimp farming because of prevailing trade winds and strong ocean currents. Some of the best shrimp farming in Hawaii is done right here on the island of Moloka'i at Moloka'i Sea Farms. Their facilities have been subject to rigorous testing by the State of Hawaii's Aquaculture Disease Prevention Program and as a result produce quality broodstock for customers in over 20 countries.
Researchers at the Oceanic Institute say their methods have produced large quantities of market-quality shrimp in an environmentally safe setting. Of the 9,000 pounds that are expected to be harvested, 7,000 will be sold to a local distributor and in turn sold to local and Mainland markets. Farm raised shrimp is being sold as "Makapu'u Gold Shrimp" at Tamashiro Market on Oahu. There are many other shrimp farms in Hawai'i but it is still a small industry, with less than $3 million in annual sales and making up just 10 percent of the value of the state's aquaculture industry, according to the USDA National Agricultural Statistics Service Hawai'i Field Office.
Grilled Pineapple Shrimp Kabobs
1 cup coconut milk.
3 tablespoons lime juice.
1 tablespoon fresh minced garlic.
1 teaspoon ground cayenne pepper.
1 teaspoon ground cumin.
1 teaspoon ground coriander.
18-24 pineapple chunks.
2 pounds of large peeled and deveined shrimp
bamboo skewers to put your shrimp and pineapple chunks on.
Be sure to soak the skewers in water for 1/2 hour before to prevent them from burning.
To make the coconut marinade, mix the first six ingredients in a blender. Place your shrimp and pineapple chunks onto the bamboo skewers and place into a shallow pan. Pour your coconut marinade over the shrimp and set covered in the refrigerator for at least four hours.
Now after the shrimp has marinated, remove the pan from the refrigerator and grill your skewers of shrimp on a pre-heated grill on medium/low heat. Turn often and be sure to only cook until your shrimp is done, about 2 minutes on each side. Makes 6 to 8 servings.
Fried Honey Sesame Shrimp
1 cup all-purpose flour
1/2 teaspoon each, salt & pepper
1 egg lightly beaten
2/3 cup water
12 jumbo sized shrimp, peeled and deveined
3 tablespoons cornstarch
1 1/2 cups canola oil for deep frying in wok
3 tablespoons sesame oil
6 tablespoons honey
3 tablespoons sesame seeds
Sift flour and salt and pepper into a bowl. Make a well in the center, add egg and water, and gradually mix with the flour. Beat to a smooth batter and set aside for 10 minutes. Meanwhile, toss shrimp in cornstarch and coat well. Shake off any excess cornstarch. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time. Cook until batter is golden. Remove shrimp, drain on paper towels, and keep warm. Repeat until all shrimp have been fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan. Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle over sesame seeds and again toss well. Serve immediately. Makes 6 appetizer servings.
Grilled Garlic Shrimp
This is one of my favorite shrimp recipes. What could be better than grilled, shell-on, shrimp that have been brined and marinated in a spicy tropical rub. Leaving the peelings on give these shrimp
|Grilled Garlic Shrimp|
Click on photo to enlarge
1 cup Hawaiian or Kosher salt
6 tablespoons sugar
2 quarts water
3 cloves garlic, peeled and chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 1/2 tablespoons olive oil
1 tablespoon grated fresh ginger
2 1/2 teaspoons lemon or lime juice
2 pounds large shrimp, with shells left on
Prepare brining solution and brine shrimp for 15 minutes. Remove from brining solution and pat dry, set aside. Using mortar and pestle, smash garlic and salt into a smooth paste. Add cayenne and paprika and mix well. Add olive oil, ginger, and lemon to form a thin paste, making sure the paste isn’t too loose or it will not cling to the shrimp. Toss shrimp with paste until evenly coated. Grill until shells are bright pink, about 2 to 3 minutes per side. Serve hot. Makes 8 servings.
Shrimp Tartare with Avocado
2 large ripe avocados, diced
1 pound cooked shrimp, diced, reserving 4 whole shrimp for garnish
2 tablespoon chopped cilantro
1/8 teaspoon cayenne pepper, or to taste
4 tablespoons finely chopped red onion
4 tablespoons fresh lime juice
salt and pepper to taste
capers for garnish
French bread, sliced and drizzled with olive oil
In a stainless steel bowl, combine ingredients, except for capers and bread. Mix gently. Season with salt and pepper, and refrigerate for 2 hours. To serve, fill tartare mixture in 4, 3-inch wide ramekins on 4 small chilled plates. Carefully remove the ramekin molds. Place one whole shrimp on top of each mold and sprinkle around the plates and on top of the tartare with capers. Serve with sliced French bread drizzled with olive oil. Makes 4 servings.