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RDM Shrimp

Shrimp Farm Unique in Indiana

RDM Shrimp offers Indianans the freshest shrimp for 600 miles.

Despite being hundreds of miles from the Gulf of Mexico, Karlanea Brown’s customers attest to the quality and taste of her Pacific white saltwater shrimp.

“Because we are not close to a population center, a large number of our customers drive over two hours to get our product,” Karlanea says. “Once people eat our shrimp they don’t eat shrimp out at restaurants anymore. There’s just no comparison.”

Karlanea, who operates RDM Shrimp near Fowler, Indiana, with her husband, Darryl, and son, Levi, has been in business for 11 years this summer.

The family farm’s shrimp are produced without hormones, antibiotics, contaminants, pollution, toxins or natural predators.

“Our environment resembles a perfect Garden of Eden for a shrimp. It’s just water and shrimp. That’s all that’s in the tank,” says Karlanea. “We use well water from our farm, filtering out the iron before it goes into our production facility. So the flavor you get from the shrimp is a very clean flavor.”

Despite their name, Pacific white saltwater shrimp can be raised using low-salinity groundwater.

In comparison, wild-caught shrimp absorb whatever is present in their water system, and shrimp produced in outdoor production facilities often need antibiotics to survive and thrive.

“Shrimp absorb their environment and our water is pristine. We maintain and guard the water with everything we have,” Karlanea adds.

Maintaining their operation was challenging in 2020 when supply shortages and pandemic-related closures affected the business.

“Because we weren’t considered essential, we had to temporarily shut down both sales and production in 2020,” she says. “We missed out on deliveries of our baby shrimp because overnight deliveries were impossible without planes flying. It was a nightmare.”

Shortly after the shrimp farm reopened in 2021, the Browns sold out their available inventory within one week.

“We had to shut down again for a few months,” she says. “The closures in 2020 threw off our rotation. We take delivery of the shrimp when they are 10 days old and are selling out the door at 140 to 150 days old. It has taken us four to five months to get back going.”

Ideally, the Browns’ shrimp are sold when they reach the 20-count size (about 20 per pound).

“Many people ordering shrimp in restaurants savor the texture of the shrimp and the seasonings and sauces eaten with it. They aren’t really tasting the shrimp,” Karlanea says. “Our shrimp stand alone with no sauce and very little seasoning, just like a good steak does.”

For more information, visit RDM Shrimp on Facebook and the farm’s website.

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