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Jamaican Food Article. - Jamaican Shrimp

Succulent and sweet, wild-caught Jamaican shrimp is available fresh year-round and is an excellent source of high-quality protein. Naturally low in fat, carbohydrates and calories, it is an ideal choice for a low-carbohydrate diet and healthy lifestyle. It also is a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease.

Jamaican shrimp is the most popular seafood in
Jamaica, so it is good to know that it is a naturally renewable and sustainable resource. Most Jamaican shrimp spawn offshore in deep water from early spring through early fall. They reproduce rapidly with one female Jamaican shrimp releasing thousands of eggs that hatch within 24 hours. Young Jamaican shrimp are carried by currents into coastal estuaries to mature. When water temperatures are warm, Jamaican shrimp grow very fast. As the Jamaican shrimp grow, they move gradually seaward returning to the ocean to spawn. The average life cycle of a Jamaican shrimp in the wild is only 13 months or less. Some records indicate some have lived longer but those are the exception. They reproduce rapidly, which is a good thing since so many people like to eat them. Female Jamaican shrimp lay over a thousand eggs, which are attached to her swimming legs. Most Jamaican shrimp spawn offshore in deep water from early spring through early fall. Young Jamaican shrimp are carried by currents into coastal estuaries to mature. Jamaican shrimp grow very quickly. They often have to shed their old shells to grow new ones so the fit is better.

Jamaican shrimp is delicious no matter the season. Jamaican shrimp is succulent and sweet wild-caught Jamaican shrimp can be intoxicating. As Jamaica’s favorite seafood, Jamaican shrimp is the perfect taste bud tickler to spark your appetite and pique your culinary curiosity. As a perennial chef’s favorite, wild-caught Jamaican shrimp shines in culinary cuisines across the Caribbean. Jamaican shrimp can be a superstar on any menu when presented simply or in creative combinations with a variety of ingredients, including Jamaican citrus, tropical fruit and exotic spices.

There are five species of wild-caught Jamaican shrimp commercially harvested in the Jamaican rivers. Four Jamaican shrimp species are categorized by shell color: pink, white, brown, and royal red. The fifth species is rock Jamaican shrimp, a smaller deep-water cousin of the pink, brown, and white Jamaican shrimp with a tough, rock-hard shell. The majority of the Jamaican shrimp harvested in Jamaica are the pink species.

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