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#1 | |
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Certified Executive Chef
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ISO online source for Pink Shrimp
My fish market is the only place that carries them $$$$. The supermarkets only carry imported Tiger Shrimp that taste awful.
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If I am what I eat, then I'm cheap and easy.
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#2 | |
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Certified Master Chef
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We had the same problem here in VA, Jeeks. Only tigers, which I agree are awful. We are beginning to get decent shrimp here now because all the local grocery stores are trying to outdo each other in upscale products.
Google for New Orleans or wild American shrimp and I'll bet you'll find a source.
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Kool Aid - Think before you drink. |
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#3 | |
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Certified Pretend Chef
Site Moderator
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One of our local chains is carrying Emeril's US caught shrimp. It's much more expensive than the imported stuff.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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#4 | |
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Certified Master Chef
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just be careful - when you see "Gulf" shrimp, it could be Gulf of Thailand (tigers)
__________________
Kool Aid - Think before you drink. |
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#5 | |
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Certified Pretend Chef
Site Moderator
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The packaging I see always states the contry(s) of origin.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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#6 | |
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Certified Executive Chef
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I found a couple in the Carolinas. One actually sells "Wild American Shrimp", but you have to but like 5 lbs.
I'll keep Googling :)
__________________
If I am what I eat, then I'm cheap and easy.
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#7 | |
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Senior Cook
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i use only white shrimp from the US gulf, mexico, china or thailand
i hate tigers mushy garbage but well marketed |
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#8 | ||
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Certified Master Chef
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Quote:
__________________
Kool Aid - Think before you drink. |
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#9 | |
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Certified Pretend Chef
Site Moderator
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I'm a firm believer in asking the store manager for stuff they don't carry or don't display. It gives them first-hand info on customer desires. If enough people ask, it will start to show up on the shelves.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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#10 | |
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Certified Executive Chef
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How do the white shrimp compare to the pink?
__________________
If I am what I eat, then I'm cheap and easy.
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