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Originally Posted by seakdivers
More importantly, they cook up white, and look and taste nothing like the grayish, foggy colored Argentinean shrimp that people in the lower 48 buy in grocery stores and restaurants. After learning how those are caught and not cleaned, washed or evacuated - I won't eat shrimp in the lower 48 again.
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Not to be a stickler for factual integretity but the Gulf of Mexico and the lower Eastern Atlantic states offer a pretty good supply of domestic shrimp. The Texas state record for shrimp, I believe was 3/lb which makes for some pretty good size shrimp! While most of our Gulf shrimp have a greyish color when raw they cook up white. Pink shrimp typically come from Florida waters.
That being said, I agree with the point about farm raised vs wild. Most of what I see at my local market comes from India or Thailand. The evacuation method mentioned is similar to what people in Louisana do with crawfish, soak them in fresh water so they clean themselves out.