This is a long-armed freshwater shrimp found in a crab trap about a mile downriver from the FM 521 bridge. It’s more similar to crawfish than other kinds of shrimp. They tend to be fairly small, somewhere around four to five inches. Their season is usually in the summer months as they migrate down and then back up the river. Compare it to the white shrimp found in the Gulf of Mexico pictured below.
This wild Gulf white shrimp calls for a recipe from GARDEN & GUN magazine (all about the Southern lifestyle) named “Shrimp on the Rocks". The shrimp is buried in rock salt that's loaded with spices and popped in the oven for ten minutes. Then served with “comeback” sauce, a mayonnaise based concoction. Delicious!