Macrobrachium rosenbergii is the
most common species of freshwater
prawn (shrimp) cultured in the
Southern United States. Unlike it's
cousin the marine shrimp which is
harvested in the ocean or raised on
farms along the coast, the
Freshwater Shrimp has many
advantages, including half the
cholesterol, no "mud vein" to clean,
and a taste that is a sweet, and
lobster like. One of the most
important things is that they are
grown organically! This means the
highest quality and the best taste.  

The typical growing season for
freshwater prawns in Texas is
approximately 100 days. The
post-larvae shrimp are added to the
ponds in April and will be harvested
in September. Most all the shrimp
will reach 8 to 12 count (whole
weight per pound). The harvest will
be open to the public at our farm
where you can buy fresh whole
shrimp (see pictures of harvest)!

What is a Freshwater Prawn or Shrimp?