Mmmmmm Mmmmmm MSG-Less Shrimp

Last night I went to this restaurant (little "mom and pop" place) and ordered fried shrimp. Actually I got shrimp and baked potato with salad and tea, you know - southern boy food. Honestly,I was not expecting all that much, but when it arrived at the table it looked ok. But the "BAM" hit me when I bit into it. The first bite took me by surprise...it was unlike any shrimp I had tried in a long time. It was really great!

It wasn't’t mushy like some of the stuff I’ve had before. I thought maybe it was the batter, but that wasn't explaining enough for me...the batter wasn't THAT much better. It was the shrimp itself...and being the curious type that I am, I asked the server if they knew what kind of shrimp this was. Of course, she didn't’t know but said she would check. She was extremely busy, apparently, but eventually came back and said that the shrimp they ordered didn't have any water or MSG pumped into it, and that was the defining difference. I know a little about MSG, at least I know that Kramer orders extra MSG on his Chinese food, but thought it had to do with Asian food only...and was primarily used as a flavor enhancer... why would one use it with shrimp? If you order it, who do you order it from? Where can I get more shrimp like this? Do they sell just in restaurants? Grocery stores?

The server couldn't answer my questions (surprise) so I guess I ask the question? Does anyone know what I'm talking about...is not adding MSG to shrimp making the difference here?

Comments

[Jack Samuels]

I have never heard of shrimp being "pumped" with MSG, but many of the breaded shrimp found in grocery store freezer cases include the food ingredient "monosodium glutamate" or a "hidden form" of what we term MSG (processed free glutamic acid)in the breading .

It must be noted, however, that many of the shrimp that come from the ocean are rinsed in trisodium phosphate in order to kill bacteria and keep the shrimp fresh during the time that the shrimp boat is out to sea. Farm raised shrimp are typcially caught and immediately flash frozen. They typically do not include any form of MSG.

Many MSG-sensitive people who have little tolerance for MSG do experience MSG type reactions from foods that have been rinsed in, or contain, phosphates. Phosphates do affect magnesium and calcium levels in the body, two chemicals that are involved in the metabolism of glutamates. This may be the link that leads to MSG type reactions.

[a.brain]

It was great shrimp, and when I can find it on a consistent basis...I'll certainly be enjoying it more and more.

[Matt S. Gilmore]

I am going to hurl if I have to listen to one more person claim she gets headaches from consuming MSG. There is no scientific or significant anecdotal evidence that a flavoring substance akin to salt causes headaches. Thousands of pounds of MSG are consumed everyday in a plethora of foods and nobody complains about it until they go to a Chinese restaurant. Maybe that headache came from the 2 Mai Tais you had before you ate the whole family-size portion of General Tso's chicken.

Sure, I'd rather have something with as few additives as possible, and if MSG causes shrimp to go limp then by all means let's leave it out. But just GIVE UP with this MSG-headache connection. If it were harmful, the FDA would have removed it from the market. Show me the proof.

[Grace]

I hope more food companies continue toward --healthy tastes better. I am surprised shrimp sometimes has MSG pumped in it. Disturbing to learn food companies continue hiding their ingredients and that the FDA rules on labeling can be bent. I want to live a long time so let's have fresher food that remembers where it came from --minus the extra tasty yet potentially deadly stuff.

[Shadow]

MSG!! Golly...part of me wants to scoff and part of me wants to revert to a water and lettuce only diet (and this water must be hand delivered from the purest of mountain springs unknown to the wiles of our destructive modern ways).

I'm not a big shrimp connoisseur, but from my days in the Japanese islands, I concur that freshness makes up for a lot in the taste category. And getting a food to taste good by its lonesome is an art...thus, the pandora's box of spices and additives opens...

Sounds like this restaurant has its act down pat...good food that won't kill you with an unsuspecting biotoxin bureacratically forced through our corrupt FDA. Now, if only they can get good waiters and waitresses...

[Tom S]

The best shrimp I ever had was at a restaurant in Thailand. It tasted VERY fresh (might have even been wiggling...!) Judging by my surroundings, I doubt they had the time nor the inclination to pump it with water or MSG. I think they were too busy chasing vermin out of the kitchen! Anyway...(in reference to MSG) it just goes to show you that, even though we are the most well-fed consumers on the globe, we can still manage to mess up something that should be fine in it's natural state.

[Alisa]

I suppose to sum it up you must have been eating really good shrimp.

Please take a look at this excerpt from NoMSG.com.

Its(MSG)ever-expanding use by the food industry causes great concern in the medical profession because MSG overstimulates brain cell activity. It is neither a necessary additive, nor a harmless flavor enhancer like common table salt. MSG actually tricks your brain into thinking the food you are eating tastes good. Manufacturers can therefore use inferior ingredients to make a mediocre product seem tastier. Higher profits and low-quality products of little nutritional value prevail at the expense of consumer health.

MSG intolerance is not an allergic reaction, but a powerful drug reaction. Even in those people who do not suffer acute, immediate reactions to the substance, prolonged or acute exposure will destroy brain cells in anyone.

Hidden Sources
While MSG in its pure form must be labeled, food manufacturers are aware that consumers have become savvy to the term, “monosodium glutamate," and are now adding enormous amounts to our foods under devious and difficult-to-identify names—with the Food and Drug Administration’s approval.

Personally I do my best to stay away from MSG entirely. However, I am learning that it is more difficult to do then you might think.

If you would like to learn more, take a look at truthinlabling.org and nomsg.com for more information.

Alisa

[karen raulerson]

my experience with shrimp tasting really good is that freshness is what counts--and the fresher, the better.. i suppose the water pumpedd into the shrimp would make the shrimp larger... i'd rqther have the small tasy shrimp instead of larger ones without the best taste...

[tom delong]

You know...MSG doesn't actually have a flavor...but it enhances flavor to savory foods. And the FDA doesn't require a seperate listing for MSG if the words "natural flavoring and seasoning" are present. It gives me headaches though...so I'm interested in the shrimp just to avoid the MSG. I try to avoid it whenever possible.