As a writer, I am reluctant to accept the repetitious nature of describing the flavor of wild-caught Alaskan seafood. Succulent. Delicate. Sweet. I’ve used these words a lot when describing very different specie: Spot prawns? Sweet and delicate. Dungeness crab meat? Succulent and sweet. Pacific halibut cheeks? Delicate and succulent.
As an eater though, I revel in these words. To be sure, each species has its own distinct attributes. But despite the diversity of Alaskan fish and shellfish, I often find myself considering a bite of seafood, eyes closed, with the very same words in mind, in a state of epicurean bliss. Succulent. Delicate. Sweet.
So with that as both a writerly apologia and as a culinary preface, I want to introduce a brand new offering of wild-caught seafood that is a trifecta of succulence, delicacy, and sweetness: sidestriped shrimp. Sidestriped shrimp are a delectable addition to our smorgasbord of sustainably-sourced seafood as an exclusive member special.
Sidestriped shrimp are like candy from the sea, perfectly sized so that a single shrimp can fit at the end of your fork — a perfect, flavor-forward little bite of food. I like to toss sidestriped shrimp into a bowl of spaghetti or scatter them into a bowl of salad greens like crustacean confetti. They’re also lovely to pile into an arepa or tortilla, as if you’re filling up your little purse of food with jewels from the sea.
Generally, you can swap in sidestriped shrimp for any shrimp recipe, as long as you can keep the cook time brief — they’re done in a flash. They also defrost quickly using my go-to method, the quick thaw. Just pop the desired amount of shrimp straight into a bowl of cold water on your countertop (if you’re only defrosting part of your pack, you can stash the remainder in your freezer for another day). In about 10 minutes, the sidestriped shrimp should be pliable enough to peel and prep for your meal.
I invite you to let your taste buds tell you the rest of the story about this truly exquisite offering. Sidestriped shrimp are currently available as an exclusive member special — add them to your next box while they’re here.
Live Wild,
Monica
Pictured above: Sidestriped shrimp skewers, burnished from the heat of the grill.
