I have my doubts re. shrimp, but these guys https://www.facebook.com/profile.php?id=61577516731382 can fix you up with fresh fish. 

Dunno where to go for fresh shrimp anywhere anymore. I’d say down to some Louisiana bayou or the Gulf….but that BP oil spill wrecked all of that several years ago, didn’t it?

My favorite chef was Justin Wilson. Remember him? “Oooooweeee dat’s goooood I garontee!” The old Cajun cook that used to be on TV.

I have one of his cook books..and this is my fav shrimp recipe from it. Try it!

Aw... C'mon! Your shrimp are fine. They're just suffering from butter and garlic deficiency!
I swear, if you put enough butter and garlic on 'em, people would eat snails!
Oh... wait...
nevermind.

Seriously... (sorta) WA has some good shrimp but the shrimp season turns into a bumper boat, pirate event with a bunch of old guys sitting around in boats drinking beer all day and robbing each other's shrimp pots. At least it gives them a break from the crabbing season when a bunch of old guys sit around in boats drinking beer all day and rob each other's crab pots.

WA Spotted Shrimp season

My favorite is Argentinian red shrimp.

Go to Breaux Bridge or maybe Lafayette LA. Shrimp are largely harvested in the Gulf of Mexico. If you're up to it find a dinky little town behind a levee. Get the wild caught, none of that farm raised crap, on ice fresh from the morning runs.

Better yet, go in the spring for the crawfish festivals!

Bonus 1 - the McIlhenny Tabasco Company is in the area. The tour is worth it as is the hike around the grounds. Depending on the time of year birds may be resting at the sanctuary on their northern and southern migrations.

Bonus 2 - Konriko Rice Company, also in the area. Oldest rice mill (not grower) in the country. Watch the film (types of rice, etc.) tour the operation. The equipment came from Europe after WWII and ran on steam, was later converted to electricity.

Just got home from my daughter and wife's lake house in the middle part of the state. Saturday my wife's nephew, who has a house on the same lake and a "low country (as in South Carolina) boil" ....... large shrimp, sausage, corn, onions, garlic, potatoes (whole). The shrimp were really good and they had been de-veined, so that made them a lot faster to eat. The shrimp, I think, came from Publix, so they may have been previously frozen, but you sure could not tell it.

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Originally posted by reubenstump

Go to Breaux Bridge or maybe Lafayette LA. Shrimp are largely harvested in the Gulf of Mexico. If you're up to it find a dinky little town behind a levee. Get the wild caught, none of that farm raised crap, on ice fresh from the morning runs.

Better yet, go in the spring for the crawfish festivals!

Bonus 1 - the McIlhenny Tabasco Company is in the area. The tour is worth it as is the hike around the grounds. Depending on the time of year birds may be resting at the sanctuary on their northern and southern migrations.

Bonus 2 - Konriko Rice Company, also in the area. Oldest rice mill (not grower) in the country. Watch the film (types of rice, etc.) tour the operation. The equipment came from Europe after WWII and ran on steam, was later converted to electricity.

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We used to visit New Orleans, and ate our share of mudbugs.  (Here in Kansas the crawdads were only good for bait) With plenty of tobasco sauce.  And po boys etc.  I still buy Carolina rice and grits products in cotton bags.  
...we used to have a traditional Cajun band up here. No use for a banjo so I played triangle and some bass.  Reluctantly we tossed in a bit of zydeco music, for audience pleasure. I never made it up into true Acadian country, but our fiddle and Cajun accordance player went there often. Brad

Shrimp used to be our favorite special meal (Shrimp de Jonghe).
I can’t find a shrimp that tastes worth a damn anymore. Flavorless and probably farm raised in Indonesia. Tried many different kinds and the all suck.
I think I’m gonna have to order online and pay for shipping. I’m perfectly fine with frozen/flash frozen. There was a restaurant in town (high end) that had great tasting shrimp, and the place burnt down. They are rebuilding and open soon. Maybe I’ll ask them if I could order some through them. Until then, no shrimp for this guy!!!
Slammer!!!

Shrimp are HIGHLY perishable. You need a high-volume, high-end fishmonger to get fresh ones anywhere they're not wild caught.

Another thing about shrimp: there are bazillions of species. There used to be small red shrimp caught along the coast of Maine, but they're now in such small quantities that there's no legal season for them. Cooked, they're rather soft and mealy - but they make a splendid bisque or sauce. Nowadays, the same species is caught further north, but they're usually frozen shortly after landing - as mentioned, shrimp are highly perishable.

Around these parts - Cape Cod - almost all shrimp come in frozen and are thawed for sale. Once in a while, my favorite fish market - high volume, high-end - gets in fresh gulf shrimp. But most of the shrimp purchased around here is from a long, long way away.

Fact is that most of the shrimp sold in the US is farm raised - often in Asia, under less-than-optimal sanitary conditions - then harvested, frozen and sold.

Caveat emptor. Know your fishmonger.

In our big stores, the frozen shrimp bags come in a variety of sizes, preparation, and raw or cooked. They also have them as "wild caught" and "farm raised". I wonder how regulated and monitored the use of those terms are? Brad

I'm just glad they tell me the wild ones have been caught .... I sure as hello wouldn't want to be eating uncaught wild ones.   

Now back to regular programming.

From the Gulf, off of the boat by the bag, heads on, pay cash to the ones who caught them, were in the saltwater last night and on the grill today!

Our Maine shrimp boats were met at the wharf at the end of the day by big and small trucks refrigerated or packed in ice.
As with lobsters shrimp are very perishable and best eaten within hours after being caught.
A very popular way was equipping the boats with cookers and offering them already cooked when they came in to the wharf.
Hard work.
These days shrimping is gone for us and handled by Canada.
These shrimp have a lot of flavor.

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Originally posted by steve davis

Our Maine shrimp boats were met at the wharf at the end of the day by big and small trucks refrigerated or packed in ice.
As with lobsters shrimp are very perishable and best eaten within hours after being caught.
A very popular way was equipping the boats with cookers and offering them already cooked when they came in to the wharf.
Hard work.
These days shrimping is gone for us and handled by Canada.
These shrimp have a lot of flavor.

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when we use to go vacation to southport we would catch some boats coming in and buy some as soon as they unloaded.. there was this old woman that worked at one of the fish houses that always picked thru them and gave us nice ones.... . boil and butter or skew and grill either way its delightful !!!!!!!

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Originally posted by 1935tb-11

when we use to go vacation to southport we would catch some boats coming in and buy some as soon as they unloaded.. there was this old woman that worked at one of the fish houses that always picked thru them and gave us nice ones.... . boil and butter or skew and grill either way its delightful !!!!!!!

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We would do the same thing when my brother-in-law had a house at Holden Beach .... right next to Southport.  Hard to beat getting them right off the boat.  We also do the same thing when around Hilton Head and Beaufort.

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Originally posted by BanjoLink

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Originally posted by 1935tb-11

when we use to go vacation to southport we would catch some boats coming in and buy some as soon as they unloaded.. there was this old woman that worked at one of the fish houses that always picked thru them and gave us nice ones.... . boil and butter or skew and grill either way its delightful !!!!!!!

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We would do the same thing when my brother-in-law had a house at Holden Beach .... right next to Southport.  Hard to beat getting them right off the boat.  We also do the same thing when around Hilton Head and Beaufort.

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you ever been to chesapeake and caught blue crabs with chicken legs and throw them in a bucket,, get a couple of 5 gallon  buckets full and take them back and throw them in the cook pot ?    that is some good eating too brother !!!!