Your seafood choices can have a big impact on the health of our oceans and lakes—so make sure they’re positive ones! Every month, Shedd’s Right Bite team highlights a sustainable seafood option that’s good for you and good for our planet. The Fish of the Month for March is Oregon pink shrimp.
The Oregon pink shrimp fishery is certified sustainable by the Marine Stewardship Council (MSC), the world’s leading eco-label for seafood. These shrimp are considered a “Best Choice” on Shedd’s sustainable seafood wallet guide because they’re abundant and they’re caught in a way that limits bycatch—other marine life taken unintentionally while fishing—so the fishery has minimal environmental impact. Be sure to look for this logo when you go to the grocery store or eat at a restaurant.
Be sure to try our Fish of the Month recipe: Oregon pink shrimp crostini. Pink shrimp are known for their small size and sweet taste, and this recipe can be a simple, light appetizer to serve at family gatherings or an elegant brunch.
Check out the latest episode of “Cooking the Right Bite Way” to see step-by-step instructions on how to prepare this dish.
Here’s to connecting conservation and cuisine!
OREGON PINK SHRIMP CROSTINI
Serves 4 appetizer portions
½ lb. Oregon pink shrimp
8 slices toasted ciabatta bread
1 clove garlic
½ cup mascarpone cheese
2 tablespoons olive oil
1 tablespoon capers
1 tablespoon fresh dill
Zest and juice of 1 lemon
Salt and freshly ground black pepper
1. Brush ciabatta bread with 1 tablespoon olive oil. Toast or grill until light brown.
2. Rub each piece with fresh garlic. Set aside.
3. Toss shrimp with remaining olive oil, capers, fresh dill, lemon juice, salt and pepper.
4. Stir lemon zest into mascarpone and spread each piece of ciabatta bread with mascarpone mixture.
5. Spoon bruchetta mix onto bread and serve with extra dill garnish.
—Kara Kotwas and Sam Bugg, Shedd Aquarium’s Right Bite team