Would you be able to taste the difference between Gulf shrimp and all other varieties of shrimp? Most natives of New Orleans and Southeast Louisiana would likely do well in that taste test.
Larry Thompson, aka Mr. Shrimp, says there’s a distinct sweetness and texture to Gulf shrimp that no other shrimp in the world has.
He’s so confident in that, he’s betting his livelihood on it.
That’s not a novelty down here. Louisiana is the nation’s second largest seafood provider, with 1 out of every 70 jobs in the state related to seafood, according to the Louisiana Seafood Promotion and Marketing Board. What is a novelty is Mr. Shrimp’s approach to his business based on Gulf shrimp, in particular, his delivery service.
“It’s not a transaction. I give you some excitement when I drop it off. It’s more of an experience. If I’m bringing the shrimp to you, come on let’s take a selfie. That’s letting you know that you’re happy with your purchase. When it comes down to the food, it’s not just me dropping off the food. You have to taste it in front of me. I had customers that asked me well what if I don’t like it? If you tell me, you don’t like it, you’re going to get your money back,” said Mr. Shrimp.
In the span of just a few years, Thompson has made a name for himself in the world famous and locally competitive food scene in New Orleans. Raised in the city’s 7th Ward, Mr. Shrimp’s approach to delivering raw shrimp and cooking it has earned him praise and partnerships with restaurants like the legendary Commander’s Palace. The transformation of Larry Thompson into Mr. Shrimp began on a Super Bowl Sunday with a pot full of boiling shrimp and a smartphone. Mr. Shrimp is now the name of his catering business, his shrimp delivery service and he’s also created his own set of seafood seasonings and liquid boils. He’s a bit secretive about where and how he gets the “extra colossal” Gulf shrimp that has become sort of his calling card. I spent a couple of days with Mr. Shrimp and managed to get some insider knowledge about that. I also got a long overdue tutorial about what numbers like 41/50 16/20 and U/10 represent when it comes to shrimp. Listen to the podcast here.
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