Trudy SmithFamily and Consumer Education AgentDuplin County CenterNC Cooperative Extension Freshwater Shrimp Quality- Nutrition- Versatility
Quality of Freshwater Shrimp • Guaranteed freshness • Clean taste • Low iodine content • Locally produced • Uniqueness of product • High quality texture and flavor • Aquaculture methods are assuring a sustainable, chemical free product, produced in an all natural environment • Locally, the supply of freshwater shrimp has not kept up with demand. Previous harvests have sold out within a matter of weeks.
Nutrition • They taste great! • Low in fat, sodium and calories • High in vitamins A, B6, B12, biotin and niacin. A good source of calcium, phosphorus, iron and protein. • A 3.5 ounce serving provides about one-half of 300 mg daily limit for cholesterol and has not been shown to raise blood cholesterol levels. • Method of preparation dictates "health" of any food.
Product Attributes • The Giant Malaysian Prawn is exotic and appealing to cooks who want “something • unique” • More than 80% of the product harvested is either “large” (12-14 per pound, whole) or “Jumbo” (8-10 per pound, whole) • Texture is firm, similar to lobster • Flavor is sweet; a taste mixture similar to crab, lobster, marine shrimp, and crawfish • Contains little or no iodine, the component in marine shrimp that triggers most shellfish allergies
Product Forms • Whole fresh on ice, pond-side • Frozen whole, block • Tails only, frozen Quality of taste and texture will remain superior in frozen product for 8-12 months. Texture is actually improved in frozen product in many cases.
Product Acceptance • In eastern NC, more than 95% of customer comments have been very positive. • Five-star chefs from RTP gave rave reviews after preparing, tasting and serving the shrimp. • San Francisco- based TV chef, theWok Wiz, said, “This prawn is superb for Chinese cooking, it makes the best ‘shrimp’ broth I’ve ever used.”