Carolina Brown Shrimp....the BEST in the WORLD

Today’s blog is all about shrimp. This small crustacean is a large industry along the Crystal Coast and whether you visit here occasionally or live here full time, shrimp is a story that deserves telling. Before I begin, please subscribe to my blog.

As the sun sets over the horizon along the Crystal Coast, hardworking shrimpers cast their first skimmer trawls into the calm coastal waters. Steadily, they guide their boats through the same shallow waters that have provided a livelihood for fishermen in this area for nearly 400 years. Shrimp is the nation’s most popular seafood and the second most economically important fishery in North Carolina. The state’s commercial shrimp fleet is comprised primarily of small to medium-sized vessels that fish overnight in the internal waters of the state’s southern coastal region and in the tributaries of larger water bodies in the central and northern coastal regions.

This region’s relatively warm ocean waters, strong tidal currents and proximity to rivers and creeks create the ideal environment for producing high-quality shrimp. Three types of shrimp are available in North Carolina: Pink shrimp, called “spotted,” grow to about 11 inches and are generally harvested from April to June. White shrimp, called “green tailed,” grow to about 8 inches and are available from August to November. Brown shrimp which grow to about 7 inches are harvested in the late summer and fall. Brown shrimp is the most abundant species, accounting for two-thirds of the shrimp landed on the Crystal Coast and are available year-round with peaks in summer. Brown shrimp are flavorful and sweet and offer a firm texture and strong shrimp flavor. Raw shrimp meat is translucent pink to gray. When cooked, the shells are pink-ish red and the meat is pearly white with pink and red shadings. Shrimp are low in saturated fat and an excellent source of protein, selenium and vitamin B12.

Here, along the Crystal Coast, brown shrimp live in shallow water, marshes and estuaries, generally less than 180 feet deep when they are very young because it is safe. Inshore, they prefer areas with plenty of food, a muddy or peaty bottom rich in organic matter and decaying vegetation. Shrimp grow very quickly, doubling in size every few weeks. As they grow, they migrate seaward to deeper, saltier water up to 360 feet deep. When shrimp are almost full grown, they swim out of the esturaries and into the ocean where they prefer soft bottoms of sand and mud. Shrimp travel primarily at night, especially at or shortly after dusk, and bury themselves during the day.

Brown shrimp are crustaceans with 10 slender, relatively long walking legs and five pairs of swimming legs located on the front surface of the abdomen. They are grooved on the back surface of the shell and have a well-developed, toothed rostrum that extends to or beyond the outer edge of the eyes. The tails of brown shrimp usually have a purple to reddish purple band and green or red pigmentation.

Brown shrimp’s growth depends on factors such as water temperature and salinity, and they can reach up to 7 inches in length. Brown shrimp are able to reproduce when they reach about 5 ½ inches long. Brown shrimp spawn in relatively deep ocean water. Females typically release about 500,000 to 1 million eggs near the ocean floor. Peak spawning is in spring and summer, with newly hatched shrimp carried by tides and wind driven currents in our estuaries in February and March to settle in their nursery habitat. Shrimp are considered an annual crop because they do not live very long, only about two years. The amount of shrimp we have varies from year to year, depending on the weather. If we have a very cold winter, then we will have a small shrimp population the following spring. If we have lots of rain, then the shrimp will move out into the ocean before they are fully grown. Brown shrimp account for 67% of North Carolina’s shrimp catch and are the second most economically important fishery in North Carolina. Most are caught with trawl nets in our sounds and rivers.

Despite the availability of fresh, locally wild-caught shrimp, roughly five million pounds a year, a number of restaurants and supermarkets along the Crystal Coast and elsewhere sell shrimp sourced from outside North Carolina, and sometimes even outside the country, especially from Thailand. This is a detriment not only to the fishing families that have called Carteret County home for generations, but also to the tourists who expect local shrimp and seafood when they visit here. Fortunately, the tide is turning for local fishermen. And, that is a good thing, because there is nothing like the sweetness, firmness and full flavor of a wild caught Carolina Brown shrimp! Oh, yeah! The picture above is from 2020.....note the price/pound.

So, what is the best way to enjoy fresh Carolina Brown shrimp? In these days of social distancing, the safest way is to visit your favorite fish monger, in my case Capt’n Willis, and purchase two pounds, shell on, large shrimp with the shells split up the back and the shrimp deveined. Heads optional. In a large pot of salted, boiling water, cook shrimp until opaque throughout, about 4-5 minutes. In a separate pan, melt a couple teaspoons of butter. Drain and transfer shrimp to a bowl. Add butter and 2 teaspoons of Old Bay Seasoning and toss to coat. Serve warm or at room temperature. If you feel more adventurous, I recommend you head on over to the Big Oak Drive-In in Salter Path and order up a delicious shrimp burger. If you liked what you learned about the North Carolina Crystal Coast, please subscribe to my blog.

To learn more about living in Emerald Isle, NC, visit my website, www.EmeraldIsleHomesforSaleNC.com and sign up for my blog. Explore the video tab for my weekly uploads to my YouTube channel. Text your email address to 919-308-2292 and be subscribed to my newsletter. In these ways you can still practice social distancing and learn about real estate! Stay well and Stay safe!