How do you raise shrimp without an ocean? You can find out right here in Arizona

Only in Arizona: Saltwater ponds in Gila Bend support crustacean production and create "sweet" treat

Gary Wood casts a net into one of three ponds still used for shrimp production at Desert Sweet Shrimp in Gila Bend. (Photo: Desert Sweet Shrimp)

Shrimp tacos, sizzling shrimp fajitas and tangy shrimp ceviche are as much a part of our local fabric as brilliant sunsets, margaritas on the rocks, and Paul Goldschmidt home runs.

But we typically don't equate plump prawns with the Sonoran Desert, unless we hightail-it for the weekend to Puerto Peñsaco. But maybe we should.

Some of the best-tasting shrimp in the world is being produced in Gila Bend just southwest of the Valley at Desert Sweet Shrimp under the direction of Gary Wood, who first started raising the free-swimming, chemical-free crustaceans in the state around 1995.

“Our family farming business went to Ecuador in the 1980s to modernize and operate one of the world’s largest shrimp farms,” Wood recalled. “Within a few years, we had tripled its production and had noticed that during the monsoons that shrimp thrived in the water that was very much like the well water we have in Arizona.”

Bringing shrimp farming to Arizona

A shrimp raised at Desert Sweet Shrimp in Gila Bend. (Photo: Desert Sweet Shrimp)

Back in Arizona on a 140-acre farm, Wood first raised “brood stock,” the adult male and female shrimp used for reproduction in hatcheries, which were shipped out to other farms around the globe.

But “when you raise shrimp for brood stock, you always have extra, so our workers and locals would eat the excess shrimp,” Wood said. “What happened was amazing. People were coming and telling us that our shrimp was the best they had ever had,” citing its clean, sweet flavor.

So by 1997, Desert Sweet went full speed ahead, raising Pacific White large (31-40 per pound), jumbo (26-30) and extra jumbo (21-25) salt water shrimp for distribution at many of the top local gourmet restaurants like T. Cook's at the Royal Palms in Phoenix and grocers around town like Whole Foods, AJ's Fine Foods, Sprouts, Albertsons and others.

Tech giant Intel prepared Desert Sweet Shrimp in all of its local cafeterias, and Shedd Aquarium in Chicago bought Wood's shrimp for its finicky sea otters.

“Almost all other shrimp, you get an iodine or medicine flavor,” Wood said. “You do not need to cover the taste of (Desert Sweet shrimp) with garlic or cocktail sauces but can eat them plain.”

Financial slump

Gary Woods claims the shrimp raised on his farm have less of an iodine or medicine taste to them. (Photo: Desert Sweet Shrimp)

But a combination of economic factors in the early 2000s slowed Arizona's scampi stampede. A persistent financial slump and increased shrimp production in China, Mexico, Vietnam and elsewhere drove prices down to as little as $3 per pound, half of what farmers could command just a couple years earlier, making it nearly impossible to compete on a wholesale level.

Wood dabbled in bio fuels and olives for diversification but had to halt shrimp production in most of his 60 acres of ponds.

“This year, we are restarting our production for consumption, but we are only using three of 60 ponds and will not have enough shrimp to put in retail outlets,” Wood said.

But Desert Sweet fans can call ahead of time and place an order for pick up.

Perfect for upcoming Cardinals games.