Even with the ups and downs that the shrimp industry has experienced over the years (with storms, flooding and low prices) there’s still much to celebrate at the upcoming Shrimp Festival in Delcambre on August 16 through 20.  The state’s most popular seafood is rich in taste and history, having been harvested commercially since the 1800s. 

According to National Oceanic and Atmospheric Association, in 2022 Louisiana accounted for 43.7 percent of the total volume of warmwater shrimp landed in the entire U.S. Louisiana shrimpers bring in the second largest volume of seafood in the U.S., and shrimp are the backbone of the industry.

While more than 90 percent of the shrimp eaten in the U.S. are farm-raised, grown within the country and other countries around the world, Delcambre Direct provides the finest in wild-caught, hand-graded select shrimp.

We’re often asked what makes the Vermilion Bay Sweet brand so sweet. Louisiana’s seafood sits in some of the most nutrient-rich waters in the nation. The runoff of our bayous, wetland and marshes results in, debatably, the best tasting seafood in the world. Experts have found perfect salinity levels along with the shrimp’s diet enhances their sweetness. Most importantly, the Vermilion Bay Sweet shrimp are 100 percent chemical free, with no preservatives like tripolyphosphate, and they are not frozen in water, which makes thawing quicker.

Gulf shrimp are fished May through July (for browns) and mid-August to December (for whites). Fishermen use sustainable fishing practices, avoiding by-catch and overfishing as much as possible.

Fun Facts

-Shrimp swim backwards.

-The word “scampi” means shrimp. So that would make shrimp scampi translate to shrimp shrimp.

-A shrimp’s heart is located in its head.

-Some shrimp are able to glow in the dark.

– The term for raw, uncooked shrimp is “green.”

-Female shrimp can lay between 100,000 and one million eggs at one time.

-A shrimp’s life cycle is one year.

-Shrimp contain the antioxidant mineral selenium that fights the growth of cancer-causing free radicals.

Nutrition Value

You can eat quite a few shrimp without feeling guilty. They have fewer calories than chicken, beef or pork (one medium cooked shrimp has about 7 calories). The small crustaceans are low in fat, have zero carbs and significantly high in protein. They also contain vitamins D, B12, B3, iron and zinc.

Shrimp Casserole

Serves 8


1 cup chopped onions

1 cup green peppers chopped

1 cup celery chopped

1 stick butter

2 cloves garlic chopped

2 cups mushrooms, chopped fine

1 small pimento and juice

1 can cheddar cheese soup

1 teaspoon salt

1 can cream of mushroom soup

4 cups peeled deveined shrimp

2 cups cooked rice

1/4 cups breadcrumbs

1 cup chopped green onions

1/3 cups chopped parsley

Tabasco to taste


Cook onions, bell pepper, celery, and butter until tender. Add mushrooms and cook until soft. Add soups, garlic, parsley, green onions, pimento, and shrimp. Heat thoroughly until shrimp are cooked. Add salt and Tabasco to taste. Stir in rice. Pour in large casserole (three quart). Sprinkle with breadcrumbs.

Bake for 30 minutes at 350°.