Trudy SmithFamily and Consumer Education Agent

Duplin 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 productfor 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, the Wok Wiz, said, “This prawn is superb for Chinese cooking, it makes the best ‘shrimp’ broth I’ve ever used.”