According to Indiana shrimp farmer Tim Connor, as quoted in the Indianapolis Star, “With the situation in the gulf, people will want this quality,” Tim said. “They know it’s safe.”
Granted, no one wants to eat oil-contaminated seafood. But the chances that petroleum-marinated shrimp will end up on your shishkebab are slim to none.
Shrimp farmers use pesticides and antibiotics in their “freshwater” ponds. That doesn’t sound so fresh to me.
Shrimpers in the gulf are still fishing uncontaminated waters. Get it fresh and wild while you can.
If you happen to be in southern Indiana, find yourself a fried chicken dinner with biscuits, slaw and apple butter. Go local and stick with what you know.