November 16, 2005

Make "Wild And Wonderful" Florida Shrimp A Holiday Tradition

When friends and family gather during this holiday season for great meals and good times, take a break from the conventional and serve "Wild and Wonderful" Florida shrimp. Fresh Florida shrimp is a healthy alternative to traditional holiday fare and you can always count on it being a crowd pleaser. According to the recent statistics released by the U.S. Department of Commerce, shrimp continues to be a favorite of Americans. A record 4.2 pounds of shrimp was consumed per person last year.

Florida shrimp has a distinct sweet flavor sure to add ocean elegance to your holiday. Shrimp can be prepared quickly in a variety of ways -- and it's good for your health. When planning your festive holiday menus, include a party platter of succulent, wild-caught Florida shrimp served with tangy cocktail sauce. Use wild-caught Florida shrimp in holiday appetizers. Or try a delicious breakfast casserole on one of those chilly winter mornings.

Remember, cheaper imported farm-raised shrimp can’t do justice to the wonderful meals you’ve labored over, so don’t forget to ask for "Wild and Wonderful" Florida shrimp to get the premium taste, superior quality and fresh appearance of this natural resource. In addition to the culinary benefits, you will also be supporting this traditional industry and the Florida economy.

Looking for a new way to prepare shrimp this season? Great holiday recipes like the ones below can be found at www.WildFloridaShrimp.com and www.FL-Seafood.com.

Steamed Shrimp

16 ounces water
1 pound Florida shrimp

Add water to sauce pan and bring to a boil. Place shrimp in a steamer basket and put over boiling water. Spread the shrimp out as much as possible for even cooking. Cover and steam for approximately 5 minutes or until shrimp are opaque in the center.

You can add your favorite seasoning to the water or directly on the shrimp. Remember that shrimp will continue to cook for a couple of minutes after removing from the heat. Immediately rinsing the shrimp in cold water will stop the cooking process. Shrimp that are peeled and deveined will cook in about one half the time as shrimp with the shell on.

Yield: 4 servings

Nutritional Information Per Serving
Calories 120, Calories From Fat 18, Total Fat 2g, Saturated Fat 0g, Cholesterol 172mg, Total Carbohydrates 1g, Protein 23g, Trans Fatty Acid 0g, Omega 3 Fatty Acid .6g

Peppy Cocktail Sauce

1/2 cup catsup
1 teaspoon Worcestershire sauce
1/2 cup chili sauce
1/2 teaspoon Florida onion, grated
3 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon prepared horseradish
1/4 teaspoon liquid hot pepper

Combine all ingredients; chill.

Yield: 1 1/2 cups or 6 servings

Nutritional Information Per Serving
Calories 51, Calories From Fat 1, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Total Carbohydrates 13g, Protein 1g, Trans Fatty Acid 0g, Omega 3 Fatty Acid 0g

Breakfast Casserole with Shrimp

10 Florida eggs
1 cup Florida milk
2 cups saltine crackers, crushed
1 cup Florida onion, diced
1 cup spring onion, chopped
2 cloves fresh garlic, minced
1 cup shredded Monterey Jack and Cheddar cheese
1 cup red bell pepper, diced
1 pound small Florida shrimp, peeled
2 tablespoons butter, melted
salt to taste
pepper to taste
parsley to taste

Whip eggs with milk; pour into large mixing bowl. Add crackers, onion, garlic, cheese, bell pepper, shrimp, salt, pepper, and parsley; mix well. Put into greased 9x12-inch baking dish; pour butter over top. Bake at 350 degrees F for 30 minutes or until firmly set.

Yield: 8 servings

Nutritional Information Per Serving
Calories 283, Calories From Fat 128, Total Fat 14g, Saturated Fat 6g, Cholesterol 333mg, Total Carbohydrates 16g, Protein 22g, Trans Fatty Acid 1g, Omega 3 Fatty Acid .3g

For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us