Fresh Market has wild-caught shrimp

The Fresh Market, at the Lansdowne Shoppes on Tates Creek Road, is supporting local fishermen in seven coastal states by selling American shrimp for a limited time.

About 85 percent of all shrimp consumed in the United States is farm-raised overseas. Wild shrimp from American waters are caught in their natural habitat and are available in three varieties: red, white, and pink. Fresh Market has red and white varieties.

• Red shrimp are considered the softest and sweetest of the shrimp species, and are similar to snow crab or lobster.
• White shrimp are caught in brackish estuaries and are mild in flavor, yet slightly salty in taste. Their firm texture makes them the ideal for appetizers such as shrimp cocktail or perfect for a peel-and-eat main course.
• Pink shrimp are found over white sand in the crystal clear waters of Florida and the Gulf Coast. Their delicate, sweet flavor and medium texture make them a perfect choice for sauces or for traditional low country shrimp and grits.

Here are two Fresh Market recipes:

Rosemary shrimp skewers with lemon garlic pesto
Lemon garlic pesto:
½ cup pine nuts
1 garlic clove, minced
Juice and zest of 2 lemons
½ cup olive oil
Shrimp skewers:
2 pounds (16-20 ct) shrimp
1/8 cup olive oil
¼ teaspoon red pepper flakes
2 tablespoons lemon juice
1 tablespoon fresh thyme, chopped
8 rosemary sprigs, leaves removed

Pulse all pesto ingredients in a food processor until they form a paste. Remove and set aside. Peel and devein shrimp, and place in a single layer in a baking dish. In a small mixing bowl, whisk together olive oil, red pepper flakes, lemon juice and thyme; pour over shrimp. Set aside for 30 minutes. When ready to cook, preheat grill to medium heat and lightly oil the grates to prevent sticking. Skewer shrimp onto rosemary sprigs and grill for 5 to 6 minutes per side or until pink. Arrange skewers on a serving platter and serve with Lemon Garlic Pesto. Makes 8 servings.

Baked blue cheese & lime shrimp
2 pounds (16-20 ct) shrimp
Juice of 2 limes
1 stick unsalted butter
¼ cup heavy cream
1 (8 ounce) package cream cheese
2 ounces blue cheese, crumbled
½ tablespoon hot sauce
(14 ounce) box brown rice
Paprika, to taste
Fresh parsley, to taste

Preheat oven to 350 degrees. Peel and devein shrimp and place in a single layer in a 9×13-inch baking dish; drizzle lime juice evenly over shrimp and set aside. In a 4-quart pot over high heat, melt butter; add cream and bring to a boil. Add cream cheese, blue cheese and hot sauce, whisking until smooth. Pour cheese mixture over shrimp and bake for 20 minutes in preheated oven. Meanwhile, cook rice according to directions on package; set aside and keep warm. Serve shrimp and cheese sauce over cooked rice; garnish with paprika and parsley. Makes 4 to 6 servings.

From 25th Anniversary The Fresh Market & Friends Cookbook. For more ideas on ways to prepare shrimp, visit the recipe section on The Fresh Market website at www.thefreshmarket.com.