Florida rock shrimp, a deep-water cousin of the pink, white and brown shrimp, is one of Florida’s true seafood superstars. Often called “the small lobster,” rock shrimp boasts the taste of shrimp with the 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.

Florida rock shrimp’s popularity increased when a machine was invented to split the tough shell and de-vein the shrimp. Rock shrimp are widely available fresh or frozen, peeled, and de-veined. Two pounds of raw shell-on tails yield one pound of cooked, peeled, and de-veined rock shrimp.

Florida rock shrimp can be used in a variety of recipes for lobster or shrimp dishes and cooked and chilled for salads or cocktails. When cooking, remember that rock shrimp cooks in about half the time of regular shrimp. Simply drop the shrimp into boiling water and cook for 35 seconds. Rock shrimp are done when they turn opaque. Quick cooking time makes it a perfect choice for omelets, stir fry dishes and other quick-to-fix recipes. Many recipes utilize cooked rock shrimp in combination dishes like pasta, to serve more people, making this Florida delicacy economical to serve for bunch, lunch, or a dinner party.

In the true superstar style, Florida rock shrimp can add excitement to weekday dinners or those weekend special occasions. To help you be a “rock” star, try these easy-to-prepare recipes that delight the eye and deliver true gourmet flavor.

SALT & PEPPER SHRIMP

1 tsp. salt
1 tsp. black pepper
2 tsp. Szechuan peppercorns (cracked)
1 tsp. sugar
1 tsp. pink peppercorns (cracked)
1⁄4 tsp. cayenne pepper
1 lb. peeled raw jumbo shrimp
2 Tbsp. peanut oil
1 red chili, seeded and finely chopped
1 Tbsp. freshly grated ginger
3 cloves garlic, minced
Scallions, sliced, to garnish

Grind the salt, black pepper, pink and Szechuan peppercorn in coffee grinder. Mix the salt and pepper mixture with the sugar and set aside until required.

Rinse the shrimp under cold running water and pat dry with absorbent paper towels.

Heat the oil in a preheated pan or wok. Add the shrimp, chili, ginger, and garlic and stir-fry for 2 minutes, or until the shrimp is cooked through.

Add the salt and pepper mixture to the wok or pan and stir-fry for 1 minute.

Transfer to warm serving bowls and garnish with the scallions. Serve hot with shrimp crackers.

MACARONI & SHRIMP BAKE

3 cups dried short-cut macaroni
1 Tbsp. olive oil, divided
1 Tsp. salt
6 Tbsp. butter, plus extra for greasing
1 cup chopped fennel
1 cup sliced mushrooms
6 oz. peeled, cooked shrimp
Pinch of cayenne pepper
11⁄4 cups Béchamel Sauce
2⁄3 cup freshly grated Parmesan cheese
1 large tomato, sliced thin
1 Tbsp. fresh basil
salt and pepper

Add salt to a saucepan of water and bring to a boil. Add the pasta and 1 tablespoon olive oil and cook until tender, but still firm to the bite. Drain and return to the pan. Add 2 tablespoons of butter to the pasta. Cover and shake the pan, keep warm.

Melt the remaining butter in a saucepan. Fry the fennel for 3-4 minutes. Stir in the mushrooms and fry for another 2 minutes. Stir in the shrimp, then remove the pan from the heat. Stir the cayenne pepper and Béchamel sauce into the shrimp mixture. Pour into a greased baking dish and spread evenly. Sprinkle cheese over the mixture and arrange the tomato slices in a ring around the edge. Brush the tomatoes with remaining olive oil and sprinkle oregano over the top. Bake in a preheated oven at 350 degrees for 25 minutes or until golden brown. Serve immediately.

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