By Chris Bogart, Wedge Meat & Seafood Dept.

The Wedges' Meat and Seafood department has always looked for the most sustainable and healthy sources for our products, but we also want to make sure our product is the best tasting. With this in mind our Seafood Coordinator has found an amazing new product in Clean Fish's Laughing Bird Caribbean White Shrimp which allow you to eat a shrimp as fresh as you're going to get in Minnesota.

Deriving their name from the laughing gull, Laughing Bird Shrimp is produced just inland from the Laughing Key in Belize. Here the Bowen family business has developed one of the most advanced aquaculture facilities to date. These shrimp are imported and distributed by Clean Fish, a San Francisco based company dedicated to sustainable seafood in both aquaculture and wild caught practices. These shrimp are produced in a closed-loop system, which means they pose no threat to the surrounding environment and can be closely monitored at all times. In fact, Clean Fish has on-site laboratories to insure the utmost quality and health of the shrimp stocks.

As with all of the products carried in the Meat & Seafood Department, Laughing Bird Shrimp contain no additives, preservatives or coloring and were not fed antibiotics or hormones. Also, because of the strict monitoring of the shrimp stocks, testing has revealed no mercury, PCBs or other containments. The shrimp are fed algae grown onsite to ensure purity and a small amount of fishmeal (although 100% vegetarian feed is in development).

While these are all highly desirable traits in any seafood product, one of the best aspects of our arrangement with Clean Fish is that we receive these shrimp fresh -- never frozen -- a day after processing. This results in a sweet, moist, and rich meat, not often found in shrimp of this size. They arrive at the Wedge peeled, but not de-veined, which takes very little time to remedy with a small pairing knife.

Speaking of size, these shrimp are perfect for many different recipes, from Shrimp Curries to Asian-inspired stir fries. One particular dish I favor is shrimp in a tomato vodka cream sauce over linguine (see recipe). Overall this product is one you can feel good about purchasing, and, in return, you get an extraordinarily fresh-tasting shrimp.

Laughing Bird Shrimp In Vodka Tomato Cream Sauce.

Feeds 4-5.

Ingredients:

• 1 tbsp butter or olive oil (bulk or Cold Case by the milk)
• 2 cans of Muir Glen Fire roasted Crushed tomatoes (aisle 3)
• 1/4 cup of Fresh Basil (produce aisle 1)
• tsp crushed dried chili pepper (Aisle 6)
• 4 cloves of garlic, diced (produce aisle 1)
• 1/2 cup of Prairie Organic Vodka. (If you are going to buy a whole bottle of vodka for this recipe, you might as well get something desirable. This locally-crafted, organic spirit is worth having on your shelf. Can be found at most area stores)
• 1 lb. Laughing Bird Shrimp (Seafood case aisle 7)
• 6 tbsp. heavy cream (cold case near the yogurt)
• 1 lb. Linguine (aisle 3)

Using a small pairing knife slice along the back ridge of the shrimp from the head to the tail to reveal the vein. Remove the vein on each shrimp and rinse in cold water.

Heat large skillet, preferably cast iron but any heavy bottomed pan will do, to medium high with butter or olive oil, add diced garlic till slight browning occurs. Add crushed tomatoes and chilies and bring to a low boil, add basil and reduce heat, simmer for 10-15 minutes. Season with salt and pepper to taste. Add the vodka and cream and boil for about 3 minutes continually stirring. Add de-veined shrimp and continue to boil for another 3 minutes. Look for the shrimp to change to a pinkish red color with a slightly firm but not rubbery texture. Meanwhile cook pasta to al dente, drain well then add it to the sauce in the pan, mix then remove from heat and serve.

(Note: Because these shrimp come in fresh we are sometimes limited to purchasing them during the busy weekends to ensure a high quality of freshness.)