Endless Shrimp
from What You're Eating Hosted by Nathan Rickard, John Williams, Lee van der Voo, Urvashi Rangan, Andrea Reusing, Nathan Dalton, Jerusha Klemperer
Americans love shrimp. And one of the exciting developments of the past 20 years or so is that shrimp has gotten really affordable. It used to be a luxury food in the form of shrimp cocktails served at a steakhouse or a fancy wedding. Something for special occasions, slightly out of reach. Today, shrimp is the number one most popular seafood in America, and as the price point has come way down, it’s become a staple, not just of affordable restaurant chains offering all you can eat, but also in our homes. Every supermarket offers giant frozen bags of it, with the heads and shells already removed if you want, sometimes uncooked, sometimes already boiled or breaded and fried. And it’s sometimes as little as $6 per pound. In today’s episode we talk to experts to find out how and when shrimp became so cheap. And why. Follow @foodprintorg on Instagram, Facebook, and Twitter . Stay Informed. Get the latest food news, from FoodPrint.
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Americans love shrimp. And in the past 20 years or so shrimp has gotten really affordable. In today’s episode we talk to experts to find out how and when shrimp became so cheap.
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