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Ecuadorian Shrimp exports increase by 52%

Tuesday July 19, 2011

Shrimp shipments abroad increase 52% in May

The increase in purchasing power in China’s middle class, and the recovery of the U.S. economic, has promoted the growth of Ecuadorian shrimp exports in the first five months of this year.

According to the analysis of the executive director of the National Chamber of Aquaculture, Yadira Piedrahita, another factor favoring the increase in sales abroad is the reduced supply from Asian producers, including Vietnam, India and China.

Until May, according to Central Bank figures, exports rose 52% from $ 306.31million in May last year to $465.76 million during the same period of 2011.

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Garlic Ecuadorian Shrimp Recipe

Time to prepare: 25 Mins –  Serves: 4 people Ingredients:
  • 2 teaspoons of olive oil
  • 2 lemons cut into quarters
  • 1 1 / 2 pounds shrimp, shelled and cleaned
  • 2 teaspoons of minced garlic
  • 1 diced green pepper
  • pepper
  • salt
Preparation: In a saucepan, heat oil over low heat and add garlic, chili, pepper and salt.  Letfry for a minute and add shrimp. Let fry on very low heat for two minutes. Adjust salt to taste. Garnish with lemons. Serve with rice or fried plantain.

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Freshwater Ecuadorian Shrimp

Freshwater shrimp is a different species and is characterized by:
  • its bright blue shell with yellow stripes or brown when it comes from Asia
  • Being one of the biggest shrimp
  • having long claws and antennas.
  • being able to exceed 30 cm in length and weight more than half a kilo.
  • being either wild or grown as farm raised shrimp
  • When cooked, it has a moderate flavor and tender meat white-gray.
A whole river shrimp is considered a specialty, and they are often sold alive to be placed in tanks or aquariums for restaurants.

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Tropical Ecuadorian Shrimp

Tropical shrimp is the most popular type of shrimp and abundant in the US market.  Most are characterized by the color of their shell when they are raw (not the color of the flesh): white, brown, pink and black tiger. Another type of shrimp from tropical waters is the rock shrimp, and is called so because of its hard shell.  Both black tiger and white shrimp can be either wild or farm-raised. White shrimp is the most consumed tropical shrimp in the United States.  Most U.S. domestic production comes from the Gulf of Mexico and Southeast Atlantic coast. The aquaculture industry in the United States has grown significantly in the last decade. The Pacific white shrimp is famous for the sweetness and firmness of their flesh. In aquaculture, Ecuador is one of the largest producers of white shrimp from farms.  The United States, Ecuador, Mexico, China and India produce most of the white shrimp consumed in the United States.

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