Source: Eater Atlanta
On the New York Times website is a feature on wild American shrimp, the different varieties, and how difficult the can be to find. Included in the story is Whitney Otawka, chef at Hugh Acheson’s Athens restaurant Cinco y Diez.
“It’s incredibly hard to get good shrimp if you are even 100 miles off the coast, but when you start tasting it, you really can’t turn back,” Otawka said.
In addition to looking at the merits of wild shrimp, when, and where to get them, the story goes on to detail one of her searches for ...