December 17, 2014 — Louisiana shrimp has a sweetness that holds up to the most aggressive seasonings, from Old Bay to nam pla, and a firm texture that withstands the rigors of the grill without losing its tenderness. This sweetness and resilience also describes the culture of Louisiana, which is still struggling to recover from the recent blows to its habitat.
Starting today, 19 New York restaurants are stepping up to help, by participating in the first Louisiana Shrimp Week. "We're trying to keep our culture and heritage alive and well," says Ewell Smith, Executive Director of the Louisiana Seafood Marketing Board. Crucial to that effort, he says, is rebuilding the seafood industry. "Over 90 percent of the shrimp that's consumed in the U.S. is imported. We're trying to make our claim to a very important niche."
The shrimp's safety is not, and has never been, an issue — contaminated seafood has never entered the marketplace. Says Smith, "The seafood coming from the Gulf is probably still the most tested food source in the world … and will be for a long time to come."