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BRINGING YOU THE BEST OF TEXAS SUMMER 2019

TEXAS DEPARTMENT OF AGRICULTURE

COMMISSIONER SID MILLER

COOKING METHODS

GRILLED, BOILED OR BLACKENED p. 7

Gulf Shrimp Varieties

DO YOU KNOW YOUR TEXAS SHRIMP? p. 17 MEMBER SPOTLIGHT:

Palmer's Restaurant

SERVING SHRIMP IN THE HILL COUNTRY p. 11

MEMBER SPOTLIGHT:

Texas Gold Shrimp

CATCHING & SERVING ONLY THE BEST FOR TEXANS p. 13

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THREE SUMMER SHRIMP RECIPES WIN A SHRIMP BOIL BUCKET FIND THE MARK THAT MATTERS!


Howdy Neighbors,

THANKS TO OUR CHAMPION SPONSORS

Welcome to this edition of the GO TEXAN ezine! It’s officially summertime in Texas and I can’t wait to enjoy good food, Texas coastal sunsets, and making memories surrounded by family and friends. Summer also kicks off the start to shrimping season in Texas. The pride this industry carries for providing nt delicious wild-caught shrimp and protecting the environme , runs deeper than our Lone Star waters. With miles of clean serve sustainable coastline framing the Gulf of Mexico, why buy, or eat shrimp from anywhere else? have For generations, the bountiful waters of the Gulf of Mexico as e provided a lifestyle for shrimpers and fishermen as uniqu N Texas herself. We sat down and talked with several GO TEXA bring members in the Gulf shrimp industry to learn how they the best of Texas from dock-to-plate every day. Speaking of dock-to-plate, we’ve rounded up some down-right t delicious shrimp recipes perfect for grilling and sharing. Firs time cooking shrimp? This ezine has got you covered – from preparing methods to cooking methods to Texas shrimp s varieties; you’ll be a Gulf shrimp pro. The bounties of our water right run deep, and I hope you’ll enjoy delicious shrimp from here in Texas this summer. The shrimp industry is a vital part of Lone Star agriculture, so this summer remember to enjoy delicious shrimp from right here in Texas.  Another good reminder why . . . Texas Agriculture Matters!

SID MILLER Texas Agriculture Commissioner

ABOUT COMMISSIONER SID MILLER Sid Miller is an eighth generation farmer and rancher and the 12th Commissioner of Agriculture for the great state of Texas. Commissioner Miller has devoted his life to the agriculture industry, and supporting Texas producers and the communities they call home. He is a businessman, rancher, community leader, former ag teacher and former school board member. Commissioner Miller is a rodeo cowboy and holds nine world championship titles. He is an honors graduate of Tarleton State University in Stephenville, where he received a Bachelor of Science in Vocational Agriculture Education.


TEXAS DEPARTMENT OF AGRICULTURE COMMISSIONER SID MILLER GO TEXAN E-ZINE SUMMER 2019

(877) 99-GOTEX gotexan.org gotexan@TexasAgriculture.gov This publication is created using funding dedicated to marketing Texas goods and products.

TEXAS DEPARTMENT OF AGRICULTURE

COMMISSIONER SID MILLER

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SUMMER 2019 T he GO TEXAN marketing program, launched in 1999, adds a new dimension to the promotion of Texas agriculture. For 20 years, this awardwinning campaign has highlighted a wide variety of agricultural products under one easily recognizable trademark, a glowing brand in the shape of Texas. With GO TEXAN, you get the best of Texas. And remember, when you shop, travel and dine out, you are supporting Lone Star businesses, communities and the hard-working Texans behind them!

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Shrimp Cooking Methods Learn how to grill, blacken or boil delicious shrimp this summer.

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Jumbo: The Texas Legend

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Member Spotlight Texas Shrimp Association with Executive Director, Andrea Hance

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Texas Shrimp Varieties How well do you know your shrimp?

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Preparing Gulf Shrimp Your one-stop-page for everything about preparing this Gulf delight.

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Win a GO TEXAN Bucket! A summer essential at your next shrimp boil!

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GO TEXAN Fun Fact Poster It's officially shrimp season -share with your family & friends. Find the Mark that Matters

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Why Choose Texas Gulf Shrimp? Coastal Leaders Texas shrimpers are responsible for approximately one-third of all shrimp harvested from the Gulf of Mexico each year. It’s a way of life that supports thousands of Texas jobs. Supporting Your Neighbors Buying Texas Gulf shrimp and Lone Star products allows more of your money to remain in Texas, helping support local jobs and businesses. The Environment Texas shrimpers adhere to high conservation standards in order to preserve and protect the environment. In fact, Texas is the only Gulf state that closes its coastal waters to allow shrimp to grow and repopulate. It’s Wildly Delicious Consumers and chefs alike consistently choose Texas Gulf shrimp in their kitchens because its briny, sweet flavor compliments any occasion.

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The Texas Gulf To Your Table!

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BOILED

HOW TO:

Bring water to a boil and, if you wish, add in your favorite spice or seasoning. Do not peel shrimp; add them directly to the boiling water. When shrimp begin to float, which generally takes about two to three minutes after wa returns to a boil, strain them into a coland You will want to immediately place the shri into an ice bath or under cold running wate to stop the cooking process. This not only prevents overcooking,but it also makes the shrimp easier to peel.

TEXAS GULF SHRIMP

METHODS 7

HELPFUL HINT:

Limit the amount of salt you add to your shrimp to a teaspoon or less per quart of water. Sweet Gulf shrimp have a clean, natural, briny flavor, and you don’t want to overpower it with too much added salt.

TEXAS GULF

SHRIMP


GRILLED BLACKENED

HOW TO:

y ater der. imp er

Grilling is a popular and excellent way to prepare sweet Gulf shrimp. Typically larger-size shrimp like U/10s would certainly impress your guests, but no matter what size you choose, Gulf shrimp over an open flame is sure to fire up any appetite.

BLACKENED

P TACOS

HOW TO:

Blackening is a delicious Cajun cooking technique used to prepare various foods. To blacken, simply dip peeled Texas Gulf shrimp in melted butter, then dredge in a mixture of herbs and spices. Next, you’ll cook the shrimp in a very hot cast-iron skillet.

TEXAS GULF

SHRIMP KABOBS

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Gulf Shrimp is Part of a Healthy Diet

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Texas Gulf shrimp contain no saturated fat and are loaded with essential amino acids.

A medium Gulf shrimp is about 7 calories and is a great addition to a healthy diet!

A moderate portion of medium-sized Gulf shrimp is well within deitary recommendations for cholestrol intake, and shrimp provides an impressive amount of protein.

Texas Gulf shrimp is loaded with essential vitamins and minerals including: vitamin D, B12 and B6, Iron, Zinc, Magnesium, Phosphorus, Niacin, Choline and Omega 3 Essential Fatty Acids.


Ardent Mills® is proud to be a local source of authentic, quality flours in Texas

PROUDLY MILLING FLOUR IN TEXAS COMMUNITIES Ardent Mills is proud to be a local source of authentic, quality flours in the great state of Texas. We know people care about where their food comes from, and that restaurants, bakeries and food manufactures take pride in having the capability to source their ingredients nearby. Our three pristine flour mills in the cities of Houston, Saginaw and Sherman, Texas, utilize quality North American grown wheat, providing the supply assurance to help run businesses consistently with on-time results. We provide some of the most time-tested brands on the market, including Sunny Texas® High Gluten Flour, Drink Water® Bakers Flour and our new Cuatro Cosechas™ Tortilla Flour. Ardent Mills offers the broadest range of traditional flours, whole grains, mixes and organic ingredients on the market. If you’re seeking a local partner to source quality flours and grains in the great state of Texas, you can trust Ardent Mills.

For samples and orders, contact your local Ardent Mills representative or local distributor, visit us at www.ardentmills.com, or call us directly at 800-851-9618.

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MEMBER SPOTLIGHT

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IN THIER OWN WORDS:

Monte & Kristin Sheffield,

Owners Palmer's Restaurant Q: Give us a brief history about y'all and your GO TEXAN business. A: Established in 1978, Palmers has been serving up the best in Texas Hill Country dining for years. Its charm and popularity makes this restaurant a San Marcos dining favorite; generating numerous culinary awards for its great service, warm atmosphere and delicious, locally-sourced menu. Monte and Kristin Sheffield have owned and operated Palmers since 2010 and have continued to focus on its original core values – using Texas-grown products and taking care of their guests. Q: Why is it important for Texas consumers to know about the Texas Gulf shrimp?

A: Texas wild-caught Gulf shrimp is a key factor in the quality that Palmer's adheres to. We want to take care of and support our local, hard-working shrimpers who consistently give our community a tasty reason to come in and see us. Q: If you had one thing to teach consumers about Texas shrimp, what would it be?

A: Simply put, Texas wild-caught shrimp is a delicious, healthy option to use for our guests. It’s fresh taste, briny flavor and local proximity easily outweighs its seafood competitors. Q: What is your favorite Texas wild-caught shrimp menu item and tell us about it?

A: You can’t go wrong with the Bacon-wrapped shrimp on our popular LBJ Platter. Palmer's uses a large, 16-20 count shrimp with double smoked bacon; the pair compliments each other perfectly. Come in and taste for yourself, we would love to see you!

HOW TO FIND US

For more info about Palmer's Restaurant Bar & Courtyard, visit www.palmerstexas.com You can also find Palmer's on Facebook @PalmersTexas & Instagram @palmers.smtx

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MEMBER SPOTLIGHT

Texas Gold Shrimp IN HIS OWN WORDS:

Chris Londrie Q: Please give readers a brief history about Texas Gold. A: Texas Gold was established by Les and Larry Hodgson in 1977, and since 1986, the Zimmerman family fleet has been the exclusive producer of shrimp for Texas Gold. In 2015, the Zimmerman family’s company Co-Pak acquired the Texas Gold brand from the Hodgson brothers.  We are now one the very few companies that is completely integrated in the shrimp industry because we own and operate our own fleet of boats, own our brand (Texas Gold) and are co-owners of our processing and packaging plant.

HOW TO FIND US 13

For more info about Texas Gold Shrimp, visit www.texasgoldshrimp.com You can also find Texas Gold Shrimp on Facebook @TexasGoldShrimp


Q: Why it is important for the Texas consumer to know about Texas Gold and theiTexas shrimp industry? A: Texas Wild Caught Gulf shrimp is far superior in quality and taste to other shrimp on the market, and Texas Gold is the finest wild caught shrimp from the Gulf of Mexico. It's important for Texas consumers to know about Texas Gold because our shrimp is handled with the utmost care.  Texas Gold is produced from the most fuel-efficient fleet of boats from the Gulf of Mexico and is fully traceable, sustainable, Non-GMO and antibiotic-FREE.  Q: If you had one thing to tell/teach a consumer about Texas Gold shrimp, what oiiwould it be? A: What sets Texas Gold apart from the competition is the consistency of our product.  This consistency starts with the care and attention to detail our boat crews put into handling Texas Gold shrimp once it is caught and onboard our boats.  All Texas Gold shrimp is headed on our boats, placed in our protective baskets and frozen onboard each vessel as quickly as possible. Every time a boat returns to our docks, our trained staff carefully unload and weigh all Texas Gold shrimp. Once complete, all Texas Gold shrimp is loaded onto trucks and delivered to our packaging facility in Port Isabel, TX. We also have very stringent processing specifications, and our shrimp go through three separate quality control checks during the grading and packaging process. We are very particular about what is placed in our label because we want to provide only the best shrimp from the Gulf of Mexico to our customers.

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RAPID FIRE QUESTIONS

Texas Shrimp Association IN HER OWN WORDS:

Andrea Hance, Executive Director

Q: Please tell us about the Texas Shrimp Association. A: The Texas Shrimp Association (TSA) was created in 1950 as a nonprofit organization, charged with promoting Texas wild-caught Gulf shrimp and protecting the general welfare of our fishermen and coastal stakeholders. Q: Why it is important for the Texas consumer to know about the Texas shrimping industry? A:

Education is the key! TSA’s mission is to teach consumers about Texas Gulf shrimp and provide them with insight about the hardworking people behind this important industry. From our docks to your plate, Texas Gulf shrimp is sweet, robust and part of a healthy diet. Q: If you had one thing to teach a consumer about Texas Gulf shrimp, iisdf s what would it be? A: Wild-caught shrimp from Texas waters has a distinctive, saltysweet flavor and succulent texture that complements any dish. Whether you enjoy the hearty, bold flavor of premium brownshrimp, or the sweeter, lighter taste of delicious white-shrimp, you’ll find it in the wild-caught waters from the Texas Gulf. Q: How have you seen the Texas shrimp industry change in the last 10 ihfyears? A: With the infusion of imported seafood flooding our domestic market, consumers are more savvy about what they eat and understand that shrimp (and seafood in general) from the Gulf of Mexico is safely harvested and regulated to ensure the freshest, best tasting product.

HOW TO FIND US

For more info about Texas Shrimp Assocation, visit www.texasshrimpassociation.org You can also find the Texas Shrimp Assocation on Facebook @TexasShrimpAssociation & Instagram @TexasShrimp

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brown Shrimp

Texas Gulf Shrimp Varieties W hi t e s h r i m p

The Shrimp Life Cycle

Shrimp fun facts Brown shimp grow up to 9� long, are nocturnal and live in deep waters. You can ID this species by the grooves on the head and last segment on its tail. White shimp are found in shallow waters. They can reach up to 8� long, and have a lighter, sweeter flavor. To ID this species, look at the shells - they should be smooth.

SHELL: Shrimp shells typically overlap like fish scales.

shrimp vs. prawn

legs: Shrimp have 3 pairs of legs with pincers (chelae) 15 17

Equally Delicious!

SHELL: Prawn shells overlap other segments on its body.

legs: Prawn have 5 pairs of legs with simple claws, not pincers.


Species Protection The Texas Shrimp industry plays a key role in restoring and protecting the Kemp’s Ridley Sea Turtle’s nesting grounds on the Gulf Coast. Shrimp boats are equipped with Turtle Exclusion Devices (TEDs) in their nets and Bycatch Reduction Devices (BRDs) in their nets to to further protect marine life.

Kemp’s Ridley Sea Tu rtl e

Ha w

ks

b il

lS

e a Turtle

Shrimp Alliance Video

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Preparing Thawing:

For small amounts of frozen shrimp, thaw overnight in the refrigerator. To expedite the process, place shrimp in a sealed plastic bag and immerse in cold water. For Gulf shrimp sold in bulk, thaw in a colander under cold running water, and monitor closely for the shrimp separating from ice.

Storage:

Thawed shrimp can last in a sealed container for two to three days. You can cover the shrimp with ice to ensure optimum quality.

Sanitary Practices:

To avoid cross-contamination, clean utensils before and after handling raw shrimp. Also, make sure to keep your shrimp separate from your other ready-to-eat food during preparation.

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Gulf Shrimp Removing The Shell:

If you’re not planning to boil or grill you shrimp, you’ll want to remove the shell. Hold the shrimp tail and carefully remove the shell around its body using your fingers. Then detach the tail fan or leave it for decoration purposes.

Deveining Shrimp: After removing the shell, use a paring knife and make a shallow cut lengthwise along the outer curve of the body. Once the vein is exposed, simply rinse with cold water.

HELPFUL HINT: The vein is actually the shrimp’s digestive tract and is generally removed on large shrimp. However, the vein is safe to consume once the shrimp is fully cooked. In fact, many chefs say it adds to the unique flavor of wild shrimp.

Butterfly Shrimp: After removing the shell and deveining, gently peel apart the meat of the shrimp to create the “butterfly” wings.

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TEXAS GULF SHRIMP

DID YOU KNOW? H On average, Texas lands approximately 45 million pounds of shrimp per year. H Texas Gulf shrimp are sweet and wildly delicious. H Texas Gulf shrimp are a great addition to a healthy diet.

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T E X AS DEPA RTM EN T OF AGR I


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SUMMER FUN FACT POSTER Collect them all! Click here to download.

ICU LT U R E O COM M IS SION ER SI D M I L L ER

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Coastal Texas Gulf shrimp is a Lone Star treasure. It’s wildly popular with consumers and professional chefs alike. And who can blame them? With miles of clean, sustainable coastline framing the Gulf of Mexico, there is no reason to buy, serve or eat shrimp from anywhere else. Texas Gulf shrimp is naturally delicious and better by a nautical mile. For information about wild-caught shrimp, visit gotexan.org.

T E X A S DE PA RT M E N T OF AG R IC U LT U R E

C OM M I S SION E R SI D M I L L E R 25 27 21

gotexan.org


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Blackened Shrimp Tacos

Ingredients: 1 lb.

2 Tbsp

Texas wild caught shrimp, peeled and de-veined

Vegetable oil

1 ½ Tbsp Cajun seasoning (see recipe) 8 Corn tortillas 4 Pieces of leaf lettuce, torn in half Charred Corn Salsa Sour Cream

Helpful Hint:

Blackening can kick up a lot of smoke, so it is best to do this outside on a grill unless you have a really good exhaust fan over your kitchen range.

Directions:

Heat a heavy medium size cast iron skillet over high heat until it begins to smoke a bit.

In a small bowl, toss the shrimp with the vegetable oil first and then with the Cajun seasoning to coat evenly. Using a pair of tongs lay the shrimp in a single layer in the cast iron pan and cook for about one minute

until they obtain a blackened crust, then turn the shrimp and cook for one to two minutes on the other side or until the shrimp have curled and are no longer translucent in the center. Do not overcook the shrimp.

Remove from the pan and keep warm. Heat the corn tortillas in the same pan for about thirty seconds on each

side or until soft and pliable. Make the tacos by placing three or four shrimp in each tortilla along with lettuce, some salsa and sour cream. Serve immediately.

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Quick Texas Wild Caught Shrimp & Sirloin Kabobs Ingredients: 1 lb 12 oz 1 1 1 6 6 1/2 2 1 tbsp

Texas wild caught shrimp Choice boneless beef top sirloin small red bell pepper small yellow bell pepper red onion, peeled medium whole crimin mushrooms small fresh jalapeno peppers stick of butter cloves of fresh garlic Worcestershire sauce salad oil 1 tbsp lemon pepper seasoning

Directions:

Peel and de-vein the shrimp leaving the tails intact. Cut sirloin into two inch chunks. Remove the seeds and stems from the bell peppers and cut into two inch pieces, cut the red onion the same. Clean the mushrooms and trim off the bottom of the stem. Take some kabob skewers and begin threading the shrimp onto the skewer alternating the shrimp with pieces of the onions, peppers and mushrooms. Do the same thing with the sirloin and vegetables on separate skewers. In a small sauce pan, melt the butter with the garlic until it simmers, remove from heat and whisk in the Worcestershire sauce. Set aside. Prepare a gas or charcoal, charbroil grill and heat to medium high and brush grill grates with a little oil to keep the food from sticking. Season kabobs with lemon pepper seasoning and place on the lightly oiled grill. Cook the shrimp kabobs for about three to four minutes and brush with Worcestershire butter, flip and repeat. The shrimp are done when they have curled a bit, but are no longer translucent in the center. Cook the beef kabobs until the desired temperature, brushing occasionally with the Worcestershire butter.

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REGIONAL FIELD STAFF TEXAS DEPARTMENT OF AGRICULTURE

COMMISSIONER SID MILLER

Stephen F. Austin State Office Building 1700 N. Congress Avenue Austin, Texas 78701 877-99-GOTEX

Your Regional Marketing Staff 1

Larissa Place

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Jami McCool

2

Carol Faulkenberry

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Nelda Barrera

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Darrell Dean

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5 Manuel Martinez

11 Rob Barthen

4

6 Kristin Lambrecht

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GO TEXAN is a marketing program of the Texas Department of Agriculture, promoting the products, culture and communities that call Texas home.

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GO TEXAN Summer 2019