While it’s not necessarily traditional holiday fare in all American homes, shrimp has been a go-to for hosts for decades as the appetizer of choice, but with a worldwide shortage and historically high costs analysts say US restaurateurs, retailers and consumers are passing up on shrimp this holiday season.
Each year, between the first week of November and through the Superbowl, typically the first or second week in February, Americans’ purchase 60 percent of all the shrimp consumed in the country, according to Phil Gibson, vice president of food consulting firm Encore Associates.
Gibson,
