My husband is very kind when he tells people I’m a good cook. I would never call myself a good cook, but rather something closer to a satisfactory one. I choose healthy, whole food and make sure there is flavor to be had, but my repertoire lacks spark. I have a set number of meals that I put together, and I rarely venture beyond them. This is because, though I honor my role as the cook of the house, I lack the desire to invest time and energy in acquiring new recipes. I wish it were otherwise, but, as they say, I’ve got better fish to fry.
Given my chef profile, it makes sense that shrimp are an essential component to my weekly meals. They are so easy to cook, so versatile and can be successfully brought together with other food I tend to have in the house. Throw in some pesto or red curry sauce a la Trader Joe’s, and I’m set. Shrimp are a satisfactory cook’s best friend.
Yet, I have quietly known for some time that shrimp were up there when it comes to seafood that is significantly damaging to both human health and the environment. I didn’t want to do the research to find out the specifics – didn’t want to face it – but I finally did. And now it is clear to me that, if I’m going to walk the talk on caring for this living planet we call home, I need to let them go.
Break up with shrimp? They’ve always been there for me when I’ve needed them. How can I live without them? I’m a little freaked out.