Connecting Communities Illustration of a greenspace and community.

Fall/Winter 2023

Our newest issue of UAB Magazine closes out the year with fascinating profiles of UAB employees, students and alumni, as well as features on an innovative grant improving health outcomes in Alabama's Black Belt region, the achievements of some of our graduate student leaders, what it's really like behind the scenes at UAB, and how an English instructor documented her float trip along the Cahaba River.

Who Are You Calling a Shrimp?

A big discovery could help feed the world
By Charles Buchanan • Photos by Steve Wood
Photo of prepared shrimp in dish
A big discovery could help feed the world
By Charles Buchanan • Photos by Steve Wood
Superjumbo shrimp—some nearly the length of an adult human hand—grown in a UAB lab could provide one solution to feeding the world’s growing appetite.
A research team led by UAB biology professor Stephen Watts, Ph.D. (pictured below, at left), made this giant leap by developing a polyculture system, in which sea urchins provide food for the shrimp through their healthy, nutrient-rich waste pellets. The shrimp grew larger and faster than they did on traditional feed.
Watts calls the discovery a breakthrough for aquaculture—a step toward creating an affordable, environmentally sustainable method of farming food that can provide protein for a rising global population. But how do the supersized shrimp taste? After preparing a dish with the shrimp as the main ingredient, acclaimed chef Chris Hastings (pictured below, at right) of Birmingham’s Hot and Hot Fish Club and OvenBird gave them big praise, declaring “the flavor, the texture, everything” to be “world-class.”


Photo of Stephen Watts and Chris Hastings discussing shrimp in kitchen


Photo of raw shrimp being poured into bowl


Photo of Hastings cooking shrimp in pan on stovetop


Published April 2016