Here are some excerpts/quotes to help you decide what type of shrimp you'll be buying at your local grocery store:
- 80-90% of shrimp in the U.S. is imported and come from Thailand, Ecuador, Indonesia, China, Mexico, Vietnam and Malaysia.
- Almost all of the shrimp is farmed in "man-made ponds brimming with so many shrimp that they pollute nearby water sources, are infected with disease and parasites -- and are treated with a toxic fleet of antibiotics, disinfectants, pesticides, and herbicides."
- "In April the FDA declared that one-third of shrimp imports from Malaysia contained substances such as chloramphenicol (a last-resort typhoid-fever and meningitis drug) and/or nitrofurans (an antibiotic the FDA considers carcinogenic)."
- The FDA doesn't have nearly enough employees to screen more than a fraction of imports and inspects only about 2% of imported seafood.
- "It is, basicaly, a producers responsibility to ensure that U.S. standards are upheld. We import shrimp on the honor system."
The article goes on to explain how shrimp are caught and how a company called CleanFish has developed a sustainable (and clean!) way to raise shrimp in an "Eco Shrimp Garden."
The article was a fascinating read (click on the link above to read it). I thought I was educated, but this article made me realized that unless I know where my shrimp is from and where it was caught, I'm never ordering a shrimp dish in a restaurant again.