Hawaii has long been at the forefront of shrimp farming, having done extensive research and trials over the last several decades. Shrimp farms here have succeeded and failed for a variety of reasons, but many continue to provide stock for shrimp farmers around the world and to produce fresh shrimp.

Kauai Shrimp are produced at Kekaha on the dry, sunny western side of Kauai. Farmed in ponds, the shrimp are fed a soybean-based feed augmented with fish and squid so the shrimp can smell their food. The ponds are also home to natural algae and plankton that are part of the shrimp’s diet. It’s a system that insures a balanced diet for the shrimp and that ponds are maintained in an environmentally responsible way.

Harvested and chilled, Kauai Shrimp are available at supermarkets, fish markets and mom-and-pop stores throughout the state, and at Costco. Fresh, head-on whole shrimp are firm and crunchy with a sweet flavor.

Flash-fry these shrimp whole in a wok with a little oil, some minced garlic and ginger, salt and sesame oil. The thin shell surrounding the tail is edible, or peel and eat. Shrimp-head lovers will be in heaven over these tasty morsels. Sautéed with minced garlic and butter and served with crusty bread, Kauai Shrimp is sure to please.

———

Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.