May 31, 2005
Pretty In Pink -- Florida Shrimp
Now is the best time for one of nature's original low-fat, high protein foods -- Florida pink shrimp! There are many choices when purchasing shrimp. When shopping or dining, look for Florida's succulent, sweet shrimp to make sure you enjoy a natural tasty flavor.
Shrimp are naturally low in fat and calories making them a perfect choice for healthy diets. With a minimum amount of preparation you will enjoy not only the best tasting shrimp in the world but a heart healthy dining experience.
Do you know where your shrimp come from? With so many different varieties of shrimp in the stores today, it's nice to know you have the choice to bring home Florida shrimp. Pink shrimp are a very important Florida fishery in both yield and value, and are found throughout the marine waters of Florida, with the most productive area being off the southwest coast of the state.
Shrimp from Florida waters are:
-- A naturally renewable and sustainable resource.
-- Handled and packaged following U.S.-approved standards.
-- Harvested in near shore waters and estuaries, which gives them the characteristic Florida
flavor.
Besides being tasty, Florida pink shrimp have a unique pale pink hue before and after cooking. So the next time you visit your seafood retailer make sure you ask for it by name: Florida Pink Shrimp!
When purchasing shrimp remember the meat should be firm to the touch. Shrimp should be stored in the coldest part of the refrigerator and cooked within two days after purchase. Cooked shrimp will keep another two to three days when kept cold and in airtight containers.
For more recipes and other information, visit www.WildFloridaShrimp.com or
www.FL-Seafood.com.
On The Border Shrimp Salad
1 pound cooked Florida shrimp, peeled and deveined
1 15-ounce can black beans, rinsed and drained
1 8.75-ounce can whole kernel corn, drained
1/2 cup chopped Florida red bell pepper
1/2 cup chopped Florida celery
1/4 cup chopped red onion
1/4 cup chopped cilantro or parsley
3 tablespoons chopped Florida green onions
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon cumin
Red Wine Vinegar Dressing
sliced Florida avocado, garnish
Combine all ingredients, except dressing and avocado; refrigerate for one hour. Serve with Red
Wine Vinegar Dressing. Garnish with avocado slices.
Yield: 4 servings
Nutritional Values Per Serving:
Calories 220, Calories From Fat 21, Fat Total 2g, Saturated Fat 0g, Cholesterol 174mg, Total
Carbohydrates 16g, Protein 29g.
Red Wine 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 Values Per Serving:
Calories 128, Calories From Fat 119, Fat Total 13g, Saturated Fat 2g, Cholesterol 0mg, Total
Carbohydrates 3g, Protein 0g.
Shrimp Skewers
Wooden skewers
1 tablespoon Florida lime juice
1 pound Florida shrimp
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon minced Florida ginger
1 teaspoon minced garlic
1 tablespoon minced Florida cilantro (optional)
1 small jalapeno pepper, minced fine
1 tablespoon soy sauce
Soak wooden skewers in warm water. Clean shrimp but leave tail on. Combine remaining
ingredients. Add shrimp to marinade mixture and refrigerate 30 minutes to 2 hours. Thread 2
shrimp on each skewer. Grill or broil on each side for about 4 minutes or until shrimp are
opaque. Serve with Shrimp Dipping Sauce.
Yield: 6 appetizer or 4 entree portions.
Nutritional Values Per Serving:
Calories: 110, Calories From Fat: 30
Shrimp Dipping Sauce
1/3 cup soy sauce
1 teaspoon smoked sesame oil
1 teaspoon ginger, minced
1 tablespoon rice wine vinegar
1 teaspoon Florida garlic, minced
1/2 teaspoon red pepper flakes
Combine all ingredients and serve with Shrimp Skewers.
Yield: 8 servings.
Nutritional Values Per Serving:
Calories: 35, Calories from Fat: 5
For more information:
Amanda Peterson
(850) 488-0163
petersa@doacs.state.fl.us
