May 8, 2006
Shrimp For All Seasons
Shrimp, shrimp … glorious shrimp. No matter the season, just thinking about eating succulent and sweet wild-caught Florida shrimp can be intoxicating. As America’s favorite seafood, shrimp is the perfect tastebud tickler to spark your appetite and pique your culinary curiosity. As a perennial chef’s favorite, wild-caught Florida shrimp shines in culinary cuisines from the Pacific Rim, the Italian countryside, South Beach and the bistros of Europe. Florida shrimp can be a superstar on any menu when presented simply or in creative combinations with a variety of ingredients, including Florida citrus, tropical fruit and exotic spices.
Succulent and sweet, wild-caught shrimp is available fresh year-round and is an excellent source of high-quality protein. Naturally low in fat, carbohydrates and calories, it is an ideal choice for a low-carbohydrate diet and healthy lifestyle. It also is a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease.
Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable resource. Most shrimp spawn offshore in deep water from early spring through early fall. They reproduce rapidly with one female shrimp releasing thousands of eggs that hatch within 24 hours. Young shrimp are carried by currents into coastal estuaries to mature. When water temperatures are warm, shrimp grow very fast. As the shrimp grow, they move gradually seaward returning to the ocean to spawn. The average life cycle of a shrimp in the wild is only 13 months or less.
There are five types of wild-caught Florida shrimp commercially harvested in the Gulf of Mexico and South Atlantic waters. Four shrimp types are categorized by shell color: pink, white, brown, and royal red. The fifth type is rock shrimp, a smaller deep-water cousin of the pink, brown, and white shrimp with a tough, rock-hard shell. Let’s take a tour of these varieties and sample some celebrity chef recipes along the way.
Pink Shrimp
Tender and sweet, pink shrimp make up the majority of Florida’s wild-caught shrimp and are
harvested in the Gulf and southern waters of Florida. Pink shrimp found in the southern
Florida waters have light pink shells with a pearl-like texture and some have a distinguishing
pink dot on the head. Those found along the northern Gulf coast may have lemon-yellow or
brownish shells. When cooked, the shells turn a deeper shade of pink. The meat is white with
pink skin tones, firm texture and mild flavor.
Florida pinks, or gulf shrimp as they are sometimes called, are the largest Gulf shrimp and can reach 11 inches and can live up to 24 months. The peak harvest season is in the spring (March through May) and the fall (October through December) however they are available fresh and frozen year round. Their feeding ground in the clean coral sand off the west coast of Florida gives them their distinctive color and a sweet, creamy flavor that makes them a favorite with chefs and shrimp lovers world wide.
Carmen Gonzalez of Carmen’s, Coral Gables, Florida, favors combinations of Florida seafood, tropical fruit and citrus for a sparkling jolt to the palate. She is a veteran chef of over 20 years and a celebrated culinary artist with a creative flare offering unique creations with a distinct Latin flavor. Her menus include seasonal selections of Florida seafood, accompanied by yucca, mofongo, plantains and island mojito sauce reflecting her Puerto Rican heritage.
Toston Relleno with Marinado of Florida Key West Shrimp, Starfruit, Chayote and Avocado Relish with Citrus Vinaigrette
Citrus Vinaigrette
1 cup freshly squeezed Florida orange juice
1/4 teaspoon freshly squeezed Florida lime juice
1 Florida mango, peeled and sliced
1/8 tablespoon Scotch Bonnet pepper (charred, seeded, peeled and minced)
1 cup canola oil
salt and pepper to taste
Cook orange juice until reduced by half. Puree orange juice, lime juice, mango and Scotch
Bonnet pepper in a food processor. Slowly add oil, salt and pepper. Set aside. Makes
approximately 1 cup.
Yield: serves 4
Nutritional Value Per Serving
Calories 140, Calories from Fat 124, Total Fat 14g, Saturated Fat 4g, Trans Fatty Acid 0g,
Cholesterol 0mg, Total Carbohydrates 16g, Protein 0.8g, Omega 3 Fatty Acid 1.06g
Marinado
1 pound Florida Key West shrimp (16-20 per pound), lightly poached, tail on
1/4 cup red onion, brunoise (finely chopped)
1/4 cup Florida cilantro, chopped
1/4 Florida carambola sliced 1/2 inch, caramelized, brunoise (finely chopped)
1/4 cup chayote, cooked, brunoise (finely chopped)
Citrus Vinaigrette
In a mixing bowl, toss all ingredients together with Citrus Vinaigrette, cover and keep
refrigerated until 15 minutes before serving.
Yield: serves 4
Nutritional Value Per Serving
Calories 129, Calories from Fat 18, Total Fat 2g, Saturated Fat 0.38g, Trans Fatty Acid 0g,
Cholesterol 172mg, Total Carbohydrates 3g, Protein 23g, Omega 3 Fatty Acid 0.57g
Avocado Relish
1 Florida avocado, small diced
3 scallions, thinly sliced
2 tablespoons Florida cilantro, minced
1 tablespoon fresh Florida lime juice
1/2 cup red Florida tomato, brunoise (finely chopped)
salt and pepper to taste
In a mixing bowl lightly toss all ingredients together, check seasoning. Set aside.
Yield: serves 4
Nutritional Value Per Serving
Calories 102, Calories from Fat 70, Total Fat 8g, Saturated Fat 1.5g, Trans Fatty Acid 0g,
Cholesterol 0mg, Total Carbohydrates 9g, Protein 2g, Omega 3 Fatty Acid 0.07g
Tostones (twice-fried plantain slices)
1 green plantain
Peel and slice plantain into 4 thick slices. Deep fry the plantain slices in 350 degree canola
oil for 3 minutes or until soft in the center. Remove and place in paper towel to remove excess
oil. Place each slice in a mortar (or custard cup) and press with pestle (or the back of a
tablespoon) to form into a cup. Deep fry slices for a second time until golden brown and crispy. Remove and place on a paper
towel; season with salt.
Yield: 4 servings
Nutritional Value Per Serving
Calories 55, Calories from Fat 1.5, Total Fat 0.17g, Saturated Fat 0.06g, Trans Fatty Acid 0g,
Cholesterol 0mg, Total Carbohydrates 14g, Protein 0.58g, Omega 3 Fatty Acid 0.01g
To Serve:
Put a teaspoon of the avocado relish in the center of an 11-inch plate. Place a toston cup
filled with the Marindado shrimp mixture on top of the avocado relish. Garnish with additional
1/2 teaspoon of the avocado relish and a sprig of cilantro.
Yield: 4 servings
Moonfish Chef Dan Drayer is another Florida seafood aficionado who spotlights wild-caught Florida shrimp prepared with a blend of Pan-Asian, Cajun, Pacific Rim and Floribean flair. Moonfish Restaurant in Orlando features a fish-fusion cuisine with a unique selection of finfish and shellfish from Florida and the world’s oceans. Chef Dan’s Florida Key West Pink Shrimp Scampi Croustade has a savory Italian flavor that accents the pink shrimp’s sweetness and is always a patron favorite.
Moonfish Florida Key West Pink Shrimp Scampi Croustade
Focaccia Crouton
2 roasted tomato focaccia rounds, 3 inches diameter
2 teaspoons Parmesan cheese, grated
2 teaspoons extra virgin olive oil
Sprinkle focaccia rounds with Parmesan and drizzle with extra virgin olive oil. Bake at 400
degrees F. until warm and lightly crispy.
Nutritional Value Per Serving
Calories 204, Calories from Fat 62, Total Fat 7g, Saturated Fat 1g, Trans Fatty Acid 0g,
Cholesterol 3mg, Total Carbohydrates 31g, Protein 5g, Omega 3 Fatty Acid 0.03g
Key West Pink Shrimp Scampi
6 Florida Key West pink shrimp, extra large (12 count per pound)
1 tablespoon olive oil
2 teaspoons Florida garlic, minced
1/4 cup tomato concasse (peeled, seeded and diced fine)
2 spears asparagus, blanched, cut into 1” pieces
pinch of chili flake
1/4 cup white wine
1 tablespoon fresh Florida lemon juice
1 cup chicken stock
1 teaspoon Italian parsley, chopped
kosher salt to taste
coarse grind black pepper to taste
1 tablespoon fresh Florida basil, julienne
1 tablespoon butter, unsalted
Italian parsley, chopped for garnish
Remove shell from shrimp. Place shallow cut along top side of shrimp, remove vein and rinse.
Place sauté pan over medium high heat. Add olive oil and sauté shrimp until lightly pink,
approximately 1 -2 minutes. Add garlic and cook 1 minute. Add tomato concasse, asparagus and
chili flake. Toss until evenly coated with olive oil and cook additional 30 seconds.
Deglaze pan with white wine; squeeze in lemon juice and cook out alcohol, approximately 1 minute.
Add chicken stock, chopped Italian parsley and adjust seasoning with kosher salt and fresh ground
black pepper. Add basil and butter; reduce until sauce is rich and shiny. Arrange shrimp over warm
croustade, garnish with chopped parsley and serve.
Yield: 2 Servings
Nutritional Value Per Serving
Calories 221, Calories from Fat 133, Total Fat 15g, Saturated Fat 5g, Trans Fatty Acid 0g,
Cholesterol 50mg, Total Carbohydrates 7g, Protein 8g, Omega 3 Fatty Acid 0.17g
Chef Dean Max, of 3030 Ocean in Fort Lauderdale, spent his youth on the family farm on Virginia’s Eastern Shore enjoying the bounty of the farm and the Chesapeake Bay. Growing up in this environment gave him an early insight about freshness and how foods work together. A season in Italy 'making his bones' in the cooking business while enrolled at the Florence Study Center confirmed Dean's love for food, particularly when it is prepared naturally. His passion for creative cooking with only fresh, flavorful local ingredients and his classical training in French cuisine create the signature for 3030 Ocean’s menu which changes daily and seasonally. Chef Dean uses fresh Florida seafood, fruits and vegetables in a tongue tingling cuisine to delight his patrons. His recipe for Florida pink shrimp is a fine example of his culinary creativity.
Sesame Florida Gulf Pink Shrimp with Florida Avocado Purée and Florida Citrus Sauce
Florida Citrus Sauce
The mixture of all these distinctive acidic Florida fruits gives a great tropical flair to any
dish. The light, tangy taste makes this sauce a natural to pair with fried and grilled seafood.
1 Florida grapefruit
2 Florida oranges
1 Florida lemon
1 Florida lime
1 Florida tangerine
2 Florida kumquats
1 tablespoon fresh ginger (chopped)
1 stalk lemongrass (chopped)
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 shallots (minced)
2 tablespoons rice vinegar
2 tablespoons peanut oil (fresh-pressed)
3/4 cup grape seed oil
salt and pepper
Zest rinds of the grapefruit, oranges, lemon, lime, and tangerine. Set aside. Peel and segment
citrus reserving the juice. Thinly slice the kumquats and remove their seeds. Combine the citrus
segments and the kumquat slices in a bowl. Place the citrus juice, citrus zest, ginger,
lemongrass, coriander, fennel, and shallots in a small pot to reduce over a medium heat. When
the juice has reduced to just before a paste, press it through a fine mesh strainer. Add strained
juice to the bowl with the segments and whisk in the vinegar and oils. Season with salt and fresh
ground pepper.
Yield: 1 cup or 6 servings
Nutritional Value Per Serving
Calories 74, Calories from Fat 5, Total Fat 0.62g, Saturated Fat 0.06g, Trans Fatty Acid 0g,
Cholesterol 0mg, Total Carbohydrates 19g, Protein 1.5g, Omega 3 Fatty Acid 0.02g
Sesame Florida Gulf Pink Shrimp
1 cup flour
pinch sesame seeds
pinch baking soda
1 cup club soda
18 large wild Florida Gulf pink shrimp (10 count per pound)
3 Florida avocados
2 tablespoons sesame oil
2 Florida limes, juiced
1 shallot (minced)
6 cups peanut oil
sea salt
1 cup Florida Citrus Sauce
Whisk together the flour, sesame seeds, baking soda, club soda and sea salt. Chill the batter in
the refrigerator until needed. Peel and devein shrimp removing shells from the body but leaving
tail fins on. Puree the flesh of the Florida avocados with the sesame oil, lime juice, minced
shallot, and sea salt; set; aside. Heat the oil in a small deep fryer to 350 degrees F. Dip the
shrimp in the batter. Holding shrimp by the tail fins, carefully dip battered shrimp
three-quarters of the way into the oil and hold it there for 4 seconds before dropping into oil.
Repeat the process for all the shrimp. Fry the shrimp in batches of 3-4 at a time. Transfer to a
warm plate covered with a paper towel. Season with fine sea salt immediately after removing from
oil.
Spoon equal amounts of the avocado puree onto each of the six plates. Position 3 of the shrimp in
the avocado puree. Drizzle 2 tablespoons of the citrus sauce around.
Preparation time: 30 minutes; Cooking time: 10 minutes
Yield: 6 Servings
Nutritional Value Per Serving
Calories 419, Calories from Fat 175, Total Fat 20g, Saturated Fat 2g, Trans Fatty Acid 0g,
Cholesterol32 mg, Total Carbohydrates 25g, Protein 8g, Omega 3 Fatty Acid 0.23g
White Shrimp
White shrimp, harvested along the Northeast Florida Atlantic coast, is a popular
delicacy beloved by chefs, local residents and area tourists alike. Wild-caught white
shrimp has a sweet taste and firm, almost "crunchy" meat which makes it a favorite of chefs to
use in a variety of recipes. Although classified as white, the shells are actually green-gray or
blue-gray in color when raw but “pink up” when cooked. White shrimp spawn in the ocean from March
to November and young shrimp are carried by tides and currents into estuaries to mature. They are
harvested primarily in the fall from October through December. With a life span of up to 24
months, they can grow as large as eight inches.
Chef Allen Susser, of Chef Allen’s in Miami, uses wild-caught Florida shrimp and Florida tropical fruits in a unique fusion of new world flavors and old world techniques. A recipient of the James Beard Foundation Best Chef in America award, he is the author of two books: “New World Cuisine & Cookery” and “The Great Citrus Book.” Chef Allen’s creative combinations using fresh seafood, tropical fruits and island flavors continue to define his new world cuisine and delight South Florida patrons at his signature restaurant. His innovative recipe for Wild Florida Garlicky Guava Shrimp is inspired by Caribbean flavors and the wild-caught Florida shrimp add a wonderful, sweet briny taste.
Wild Florida Garlicky Guava Shrimp
1/4 cup extra virgin olive oil
4 cloves Florida garlic, minced
1 teaspoon dried red chili flakes
1/4 cup flat leaf parsley, minced
1 pound wild Florida jumbo shrimp, shelled and deveined
1 large Florida guava, peeled and diced
1 teaspoon kosher salt
1 teaspoon spiced rum
In a heavy deep skillet, heat the olive oil over medium high heat until shimmering. Add the
garlic, chili flakes, and parsley and cook over moderate heat for 10 seconds. Stir in the shrimp,
raising the heat to high and cooking for 3-4 minutes until shrimp curl and turn rosy pink.
Add in diced guava and season with salt. Finish with a splash of rum.
Yield: 4 servings
Nutritional Value Per Serving
Calories 272, Calories from Fat 146, Total Fat 16g, Saturated Fat 2.5g, Trans Fatty Acid 0, Cholesterol
172mg, Total Carbohydrates 6g, Protein 24g, Omega 3 Fatty Acid 0.69g
Chef Andrea Randazzo and Chef Frank Randazzo of Talula on Miami Beach specialize in offering a variety of fresh Florida seafood in an eclectic American cuisine inspired by their shared Italian-American heritage and nuanced by flavors from Asia and the Southwest. Their Citrus-Ginger Shrimp Ceviche uses wild-caught Florida shrimp, citrus and tropical fruit in a tantalizing blend of flavors.
Ceviche Marinade
2 cups Florida orange juice, fresh squeezed
1 cup Florida lemon juice, fresh squeezed
3/4 cup Florida lime juice, fresh squeezed
2 ounces rice wine vinegar
1 lemongrass, rough chopped
1/4 cup fresh ginger, rough chopped
1/4 cup red onion, rough chopped
2 Serrano chilies, rough chopped
1/4 cup Florida cilantro
Combine all ingredients and marinate (refrigerated) for 24 hours. Strain and reserve juice;
keep refrigerated until needed.
Yield: 4 servings
Citrus-Ginger Florida Shrimp Ceviche
2 dozen Florida shrimp, raw (16/20 per pound size)
1 Florida malanga
1 taro root
Vegetable oil
1/2 red onion, thin julienne cut
3 Serrano chilies, seeded, thin julienne cut
2 teaspoons fresh Florida ginger, finely minced
2 tablespoons fresh Florida cilantro, chopped
2-3 cups Ceviche Marinade (recipe below)
Salt and white pepper to taste
16 Florida teardrop tomatoes cut in half lengthwise
1 Florida avocado, sliced thin lengthwise
Florida cilantro sprigs garnish
Chili oil, to taste (optional)
Peel, devein and split shrimp lengthwise; blanche in boiling salted water for 30 seconds. Drain and shock
in ice bath. Remove from ice when cool and refrigerate.
Make chips by thinly slicing malanga and taro root on mandolin into 1 inch x 3 inch slices; hold in water.
In a medium pot with vegetable oil 1 inch deep, fry chips at 325 degrees F. until golden brown. Remove
from oil with slotted spoon or spider onto paper towel. Season with salt and set aside.
Place shrimp in large bowl. Add onion, Serrano chilies, ginger, cilantro and 2-3 cups of Ceviche Marinade.
Refrigerate and marinate for five minutes. Season with salt and white pepper. Spoon onto plate (be sure to
include some of the juices from the marinade). Garnish with teardrop tomatoes, sliced avocado and crispy
malanga chips on top. Additional optional garnish: cilantro sprig and red chile oil.
Nutritional Value Per Serving
Calories 337, Calories From Fat 168, Total Fat 19g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol
64g, Total Carbohydrates 36g, Protein 12g, Omega 3 Fatty Acid .30g
Brown Shrimp and Royal Red Shrimp
Florida brown shrimp are harvested year round in both Atlantic and Gulf waters with the highest yields
June through August. Brown shrimp are named for their reddish brown shells. Their meat has a firmer
texture than whites and stronger flavor than white or pink shrimp due to higher iodine content. They can
grow as large as nine inches long and have a maximum life span of 18 months.
Florida royal reds with their robust, deep red color and soft, delicate texture have a unique taste that you won't find in any other shrimp. Royal Reds are frozen onboard the ships and contain more salt than other shrimp so do not add salt to the water when cooking. When simmered, the royal red stock is excellent for creating colorful, delicious sauces. Royal red shrimp are harvested in the deep Atlantic waters off the coast of St. Augustine with peak season in late summer through fall. They prefer a specific temperature zone that is usually found around 2400 feet deep that can be 40-60 miles out from shore making their harvesting more difficult than other shrimp and contributes to the occasional limited availability of the royal reds. Both brown and royal red shrimp can be used interchangeably in any shrimp recipe.
Rock Shrimp
Florida rock shrimp, a deep-water cousin of the pink, white and brown shrimp, is often called “the small
lobster” and boasts the sweet taste of shrimp with the firm texture of lobster. Rock shrimp derives its
name from the rock-like hardness of its shell, which can easily be mistaken for a miniature lobster tail.
It is fished year round off Florida's Atlantic coast and in some areas of the Gulf of Mexico. Rock shrimp
typically does not grow to a size larger than 21-25 per pound. Most come to the U.S. market raw and peeled
and deveined, since the tough, rock-hard shell is most easily removed commercially. It is sold fresh and
frozen in local seafood markets.
Rock shrimp have a sweet taste and a chewy, tender texture. The cooked meat is plump and white with red skin tones. Due to its smaller size, rock shrimp cooks very quickly; about half the time required for regular shrimp. Its smaller size makes it ideal to combine with rice, pasta, and for use in salads.
Chef Justin Plank’s creative New Euro-Floridian cuisine at Park Plaza Gardens continues to please the palate with seasonal Florida seafood and produce. His continental cuisine highlights simple yet flavorful tastes, textures and bold seasonings. While working for the famous Wolfgang Puck, Chef Justin continued his culinary journey into contemporary cuisine and was influenced to incorporate Mediterranean flavors with a slight Pan-Asian influence. His combination of Florida rock shrimp, citrus and risotto is one of his innovative Florida seafood creations served with style and flair.
Florida Rock Shrimp Citrus Risotto
8 ounces Arborio rice
1/2 medium yellow onion, finely diced
2 tablespoons olive oil
1/4 pound butter
3 Florida garlic cloves
1/2 cup Chardonnay
8 ounces salted water (1 teaspoon salt)
1 Florida lemon, sectioned and seeded
1 Florida lime, sectioned and seeded
1 Florida orange, sectioned and seeded
8 ounces fresh Florida rock shrimp, peeled and deveined
1 Florida carrot, finely diced
2 ribs Florida celery, finely diced
1 teaspoon ground thyme
Crushed red pepper to taste
1/4 cup heavy cream
Salt and pepper to taste
4 ounces goat cheese
2 ounces Parmesan cheese, grated
2 tablespoons olive oil
1/4 pound butter, melted
2 teaspoons truffle oil
Over medium high heat sauté rice and onion in olive oil and butter until onion is translucent. Add
garlic and continue to stir for 2 to 4 minutes. Deglaze pan with wine and continue cooking at a slow
simmer over medium heat, stirring constantly. While continuing to stir, add remaining water in 1/3 cup
increments as each addition is absorbed. When the rice mixture has cooked for 15 to 18 minutes, add
citrus, Florida shrimp, carrots, celery, thyme, crushed red pepper and cream. Cook for 5 minutes more
until shrimp is cooked through, stirring continually. Adjust seasoning with salt and pepper. Fold in the
goat cheese and Parmesan then add the remaining butter, olive oil and truffle oil.
Serve with a crusty baguette and Chardonnay.
Yield: 2 servings
Nutritional Value Per Serving
Calories 1064, Calories from Fat 700, Total Fat 75g, Saturated Fat 45g, Trans Fatty Acid 0, Cholesterol
238mg, Total Carbohydrates 59g, Protein 33g, Omega 3 Fatty Acid 0.20g
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
