Spatula Diaries: Shrimp go cast iron

“The month of May welcomed Louisiana’s shrimp season, a long and robust affair that runs through December,” writes food blogger Maggie Heyn Richardson. “Hard-working coastal shrimpers are in full swing now, throwing on white boots, hitting trawlers and tracking down the character they call Mr. Shrimp. Brown shrimp season comes first, replaced by the hunt for larger white shrimp later in the summer. Louisiana leads the U.S. in shrimp production; last year, shrimpers landed more than 90.5 million pounds. Of all the state’s fisheries, shrimping is the largest and most commercially valuable.” Click here to read the rest in this week’s Spatula Diaries.