Mexican Wild Brown Shrimp

Farfantepenaeus Californiensis

Market Name(s): Brown Shrimp

Primary Source(s): Gulf of Mexico (Texas to Alabama)

Season: July through November

Size Range:  U-10 through 36-40

Probably the most popular Gulf Shrimp, the Brown Shrimp, are very flavorful and carry a firm texture. These shrimp can be used for pretty much every application imaginable. Almost all of the Brown Shrimp are caught around Texas and Louisiana

Trawler with Turtle Exclusion and Bycatch Reduction Devices.

Try simmering shrimp in beer, with celery and garlic. For a classic, use large Pacific shrimp to make Scampi in Wine. Add one finely chopped garlic clove and 2 teaspoons of finely chopped parsley to 3 tablespoons of melted butter. Brown lightly. Add 1 tablespoon of fresh lemon juice, 1/3 cup of dry white wine and salt and pepper, to taste. Add 1 pound of shelled, deveined shrimp. Sauté quickly, stirring until done.