July 31, 2007
When You’re in a Pickle – Pick Florida Shrimp
Are you in a pickle over what to fix for dinner on these sultry summer days? Well, pick Florida shrimp for a “get out of the kitchen quick” crowd-pleaser. Try a cool summer favorite, “Fernandina Pickled Shrimp Salad,” made with succulent, sweet, wild-caught white or brown shrimp. These shrimp are plentiful now since their harvest season on Florida’s northeast Atlantic coast opened in June. From Jacksonville to Melbourne, shrimp boats are bringing their white and brown treasure to the markets and restaurants nearest you.
Florida white shrimp is a popular delicacy beloved by all – chefs, locals and visitors alike. It has a sweet taste, firm bite and a distinctive ocean flavor that makes it any shrimp lover’s favorite. Although classified as white, this shrimp’s shell is actually green-gray or blue-gray in color when raw but “pinks up” when cooked. Brown shrimp, named for its reddish-brown shell, has a firmer meat texture and a stronger flavor than the white shrimp due to higher iodine content. It is often used in spicy gumbos and remoulades where its flavor can hold its own with the seasonings. Shrimp is harvested year-round off Florida’s Atlantic and Gulf coasts but the highest yield for brown shrimp is June through August while the highest yield for white shrimp is October through December.
Shrimp is the most popular seafood in the United States, so it is good to know that it is a naturally renewable resource. It is also an excellent source of high-quality protein, and naturally low in fat, carbohydrates and calories making it an ideal choice for a healthy lifestyle. Four ounces (114g) of raw, edible Florida shrimp has only 120 calories, 15 calories from fat, 1.5g of total fat, 0g saturated fat, 155mg cholesterol, 0g total carbohydrate and 23g of protein. It also is a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease.
Wild Florida shrimp is always the perfect taste bud tickler to spark your appetite and pique your culinary curiosity. So, try our Fernandina Pickled Shrimp Salad recipe for those lazy summer evenings when it’s too hot to face the heat in the kitchen. More shrimp recipes can be found at www.WildFloridaShrimp.com and www.FL-Seafood.com.
Fernandina Pickled Shrimp Salad
1 1/2 pounds large Florida shrimp, cooked, peeled and deveined
1 cup white or rice wine vinegar
1/2 cup olive oil
3 tablespoons Dijon style mustard
1 teaspoon Florida lime juice
2 tablespoons capers with juice
2 teaspoons Florida garlic, minced
1 cup Florida red onions, medium dice
2 tablespoons Florida parsley, finely chopped
dash hot pepper sauce
Florida romaine lettuce
Chill shrimp in a large bowl. Combine vinegar, oil, mustard, lime juice, capers, garlic, onions, parsley and hot sauce in a small bowl. Pour marinade over shrimp and mix well. Refrigerate, covered, for 6-8 hours or overnight stirring occasionally. To serve, arrange shrimp on romaine leaves and serve with extra dressing
Yield: 4 servings
Nutritional Information Per Serving
Calories 444, Calories From Fat 260, Total Fat 30g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 332mg, Total Carbohydrate 7g, Protein g, Omega-3 Fatty Acid 0.5g.
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
