I read with interest the recent article on . Having a firsthand encounter with imported seafood, I feel that it is important that diners at restaurants know the difference.
Recently, I ate a shrimp salad at a Baton Rouge restaurant only to have a severe reaction to the shrimp. I am not allergic to shrimp and have eaten them all my life. Imported shrimp are cultivated with antibiotics to prevent bacterial contamination. Unfortunately, I am allergic to one of the antibiotics used. I became violently ill and nearly had to make a trip to the emergency room. Domestic shrimp are wild-caught and usually are not contaminated with antibiotics.
Yes, domestic shrimp may cost more, but it is well worth it.
PAM BEADLE
Baton Rouge