March 31, 2006
"Wild and Wonderful" Shrimp Are A Colorful Summer Treat
The long days of summer will be upon us soon which brings to mind thoughts of family picnics, backyard barbecues and of course, Florida shrimp! With so many varieties of wild-caught shrimp there is always something colorful to grill up this summer.
Wild-caught Florida pink shrimp, with its sweet succulent flavor and firm texture, is a delicious specialty. Besides being tasty, Florida pink shrimp have a unique, pale pink hue before and after cooking. The shores of Key West are famous for their excellent pink shrimp which have been referred to as “pink gold.” Revered for their lovely, rosy exterior and pure, white meat, these sweet shrimp are hard to beat.
Royal red shrimp are found in the cold, deep waters off the coast of St. Augustine. Royal reds are a robust, deep-red color with a soft, delicate texture and a mild, sweet flavor. They are highly prized for their unique taste. The deep water gives the meat a soft texture so special care in cooking is required. They are great peeled and fried or broiled in the shell. When simmered or steamed, the stock from royal reds is excellent for creating colorful and delicious sauces.
White shrimp are primarily caught off Florida's Atlantic coast and they get their namesake from their pale, iridescent white color. White shrimp have a firm texture with a crisp, cool, sweet white meat. White shrimp are great for everything! From main course to attractive side dish, this coastal staple is sure to be a hit.
The Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing, promotes the superior quality and premium taste of this natural resource, and encourages consumers to look for the “Ask for Shrimp from Florida” seal. Looking for a new way to prepare shrimp this season? Great summertime recipes like the ones below can be found at www.WildFloridaShrimp.com and www.FL-Seafood.com.
Grilled Honey Shrimp with Pineapple
1 1/2 pounds Florida shrimp, peeled and deveined
1 cup pineapple chunk pieces
2 tablespoons Florida fresh lime juice
2 tablespoons olive oil
2 tablespoons Florida honey
1 tablespoon minced garlic
2 teaspoons soy sauce
Arrange shrimp on wooden skewers with pineapple chunks. Place skewers in a glass flat casserole dish. Combine lime juice, oil, honey, garlic and soy sauce and pour over shrimp, reserving about one ounce for basting during cooking. Cover dish and refrigerate for 1 hour. Prepare grill surface by cleaning and coating with oil. When coals are ready they will lose the flame and be covered with gray ash. Place skewers on grill about 6 inches from the coals. Let shrimp grill for about 3 to 4 minutes on each side, basting before turning once. Cook until shrimp are opaque and pineapple begins to brown. Serve with grilled vegetables.
Yield: 4 servings
Nutritional Value Per Serving:
Calories 325, Calories From Fat 93, Fat Total 10g, Saturated Fat 10g, Trans Fatty Acid 0g,
Cholesterol 259mg, Total Carbohydrates 20g, Protein 35g, Omega 3 Fatty Acid 1g
On The Border Shrimp Salad
1 pound cooked Florida shrimp, peeled and deveined
1 15-ounce can black beans, rinsed and drained
1 8-3/4-ounce can whole kernel corn, drained
1/2 cup Florida red bell pepper, chopped
1/2 cup Florida celery, chopped
1/4 cup red onion, chopped
1/4 cup cilantro or parsley, chopped
3 tablespoons Florida green onions, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon cumin
sliced Florida avocado, garnish
Red Wine Vinegar Dressing (recipes follows)
Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
Yield: 4 servings
Nutritional Value Per Serving:
Calories 146, Calories From Fat 20, Fat Total 2g, Saturated Fat 1g, Trans Fatty Acid 0g,
Cholesterol 172mg, Total Carbohydrates 6g, Protein 24g, Omega 3 Fatty Acid 1g
Red Wine Vinegar Dressing
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lime juice
1 teaspoon Dijon mustard
1 teaspoon Florida honey
1 teaspoon Italian season
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
Yield: 1/2 cup
Nutritional Value Per Serving:
Calories 137, Calories From Fat 128, Fat Total 14g, Saturated Fat 2g, Trans Fatty Acid 0g,
Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g, Omega 3 Fatty Acid 0g
For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us
