People like executive chef Mike Minor who use a lot of shrimp to prepare shrimp delicacies for customers who come to have a good time in Las Vegas, know what a great idea it is to grow the shrimp locally to cut down on transportation costs as well as improve efficiency and have the crustaceans nearby to fulfill culinary needs!
Chef Minor currently prepares Blue Oasis Pure Shrimp from the company’s North Dakota research and development facility at the Border Grill in Las Vegas, a restaurant at the Mandalay Bay Resort and Casino in Las Vegas, Nevada.
Blue Oasis Pure Shrimp CEO, Scott McManus, explains that Las Vegas consumes more shrimp per person than anywhere else in the world, serving about 22 million pounds annually. Patrons of the gambling and gaming capital of the world love the 99 cent shrimp cocktails – who wouldn’t?
Already an expert in the industry, McManus saw opportunity and practiced his good business sense to open a farm in Nevada in order to serve that market, just north of Las Vegas itself!
McManus’s new Aqua Ganix shrimp farm is producing Blue Oasis Pure Shrimp from pathogen-free Mexican white shrimp larvae which arrived at the 36,000-square-foot facility from Florida.
The shrimp are grown in 44 ponds made from recycled shipping containers of all things that are filled with water treated with a special formula conducive to shrimp cultivation. After 120 days the little crustaceans will be harvested and shipped to local restaurants beginning this fall in September 2011.
Aqua Ganix will produce 450,000 pounds of shrimp annually in a sustainable way which produces no wastewater and allows the shrimp to be grown without the use of chemicals. Now, what could be better than that?