Pink Shrimp/ Gary Baird / Trawler

ABOUT THE FISHERMAN:

The Fishing Vessel pictured above is another Oregon Pink Shrimp boat, the FV Lady Law at the tail end of last season. Like the Marie Kathleen, this boat is also a bottom trawl double rig shrimper. That means a net is set on either side of the vessel.

Pink shrimp are only fished during the day, since the shrimp migrate to the muddy bottom to feed at night. Oregon Bay Pink Shrimp were the first shrimp fishery to be MSC certified (MSC is Marine Stewardship Council, the largest sustainable seafood label globally). Thanks to MSC, Pink Shrimp are world renowned not only for their sweet taste but for their sustainability.

These double trawls are extremely unique in their use of BRDs (bycatch reduction devices), where fish as big as halibut can easily swim out unobstructed, allowing for the average pink shrimp bycatch to be well below 5%.

ABOUT THE FISHERY:

Oregon Bay Pink Shrimp were the first shrimp fishery to receive MSC certification. MSC, or the Marine Stewardship Council, is a private organization that certifies global fisheries that meet their strict standards for sustainability. While MSC certification makes it easy and effective for consumers to shop for sustainable seafood products, it is certainly not the only way to determine sustainability. Much like organic farming, some say that MSC certification is an expensive deterrent that stonewalls lower income or lesser known fisheries from receiving the eco-praise they deserve.

Shrimp is one of the most consumed seafoods in the United States - we eat one billion pounds a year. Almost all of that shrimp is imported, and primarily farmed. Some studies suggest that farmed and imported shrimp is up to ten times worse for the environment than industrialized beef, as most shrimp farms sit on what used to be mangrove forests. More shockingly, shrimp farming is consistently linked to human rights abuses including human trafficking and slave labor, and are usually pumped up with unregulated antibiotics and harmful chemicals. Looking for a good way to eat your values? Avoid imported farmed shrimp and support domestic shrimpers!

ABOUT PINK SHRIMP:

These shrimp are referred to as Oregon Pink Shrimp or Oregon Bay Shrimp. They're found from Central California all the way to the Canadian Border, but are almost exclusively landed in northern Oregon.

This species is also a serial hermaphrodite – meaning they undergo a change of sex. All pink shrimp are born male and become female later in life. They live 4 years and can grow up to 5.5 inches.

Pink Shrimp school in massive groups, and drop down to the muddy ocean floor at night to feed.

RECIPES:

These shrimp are ready to eat! They've been cooked and peeled, which is done (thankfully) by machine.  Best to thaw them right before eating under tap water. They will thaw very quickly.

Look for recipes that call for Bay Shrimp, Salad Shrimp or Pink Shrimp. Keep it simple – these tiny shrimp are packed with flavor.  Try a light and fresh ceviche, a shrimp quesedilla, add to a couscous salad, or work into a risotto (See below).

Ingredients (Serves 2)

• About 2 cups fresh baby salad greens
• Fresh tomato slices (one large or 3 small slices per person)
• 1 avocado, peeled, seeded and sliced
• 4 slices thick-cut bacon, cooked, drained and broken into pieces
• 2 cups (about 1/2 pound) Pacific pink shrimp
• 2 “6-1/2 minute” eggs (see note below)
• Additional garnishes: lemon slices, sliced cucumbers, sliced green onions, bell pepper, crumbled or shredded cheese
• Louis Dressing (recipe follows)

 Divide the greens between two plates. On top of each bed of greens: arrange 1 cup of the shrimp in the center, then surround with half of the tomatoes, half of the avocado slices, 2 slices of the bacon, 1 egg, and additional garnishes as desired. Top with Louis Dressing and serve. 

Louie Dressing: 

Whisk together:

• 1 cup mayonnaise
• 1/4 cup chili sauce (it’s like ketchup, only spicier)
• 2 tablespoons finely chopped green or red sweet bell pepper
• 2 tablespoons finely chopped yellow onion
• 2 tablespoons chopped dill pickles
• 1 teaspoon Worcestershire sauce
• 1 teaspoon steak sauce
• 1 teaspoon prepared horseradish,
• 1 finely chopped hard-cooked egg.

 Adjust flavorings, adding additional Worcestershire, steak sauce or horseradish as necessary. Makes about 1-1/2 cups (you will have plenty left over)

 About that 6-1/2 minute egg: In order to achieve an egg that reliably has a firm white with a soft yolk, timing is everything. Bring a pot of water to a boil. While that is happening, place 2 eggs on a slotted spoon and hold them under a stream of hot running water for 10 seconds. By warming the eggs slightly they won’t crack when they land in the boiling water.

When the pot of water comes to a boil, gently lower the preheated eggs down into it with the slotted spoon. Set your timer for 6 minutes and 30 seconds. When the time is up, remove the eggs with a slotted spoon and place them into a bowl of ice water until they have cooled thoroughly. Remove the eggs from the water and gently peel them. When ready to serve, slice each egg in half lengthwise.

Adapted from:  Jan Roberts-Dominguez for the Mail Tribune 

 Shrimp Risotto

Ingredients (Serves 2)

• 5 cups canned low-salt chicken broth
• 3/4 cup dry white wine
• 6 tablespoons (3/4 stick) butter
• 2 teaspoons minced garlic
• 1/4 teaspoon dried crushed red pepper
• 1/2 pound cooked shrimp, peeled, deveined
• 3/4 cup finely chopped onion
• 1 1/2 cups arborio rice* or medium-grain white rice
• 2 tablespoons plus 2 teaspoons chopped fresh parsley
• *Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

 Preparation

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.  This will be ladled into the rice to cook the rice.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes.

Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.

While the rice cooks, melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, and the remaining 1/2 cup wine and simmer 2 minutes. Add shrimp, simmer until shrimp are warmed through, about 1-2 minutes. Drain shrimp, reserving cooking liquid.

Stir into the rice the reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.