Now is the best time for one of nature’s original low-fat, high-protein foods, Florida shrimp. Shrimp have long been considered the most popular seafood in the world.

Florida shrimp are harvested under strict environmental regulations and inspection. They reach the market as sustainable cuisine. With so many different varieties of shrimp in the stores today, it’s nice to know you have the choice to bring home fresh Florida shrimp.

Here are some of the more popular shrimp species we enjoy in Florida:

Pink shrimp are by far the most abundant shrimp in Florida. These delicious crustaceans, found throughout the state’s marine waters, are a very important Florida fishery in both yield and value. Pink shrimp have been referred to as “Pink Gold.”

White and brown shrimp can be grayish-white to a dark steel gray and dark or light brown, depending on the area of the state where they are harvested.

Cooking Shrimp
The versatile shrimp is always a crowd pleaser. Whether for brunch, lunch, dinner or snack, the shrimp can be a salad, cocktail, entrée or appetizer. With a minimum amount of preparation, you can enjoy great taste and a heart-healthy dining experience.

“Boiling” is a term used for cooking shrimp, but the liquid in which they are cooked should simmer, not boil. Shrimp are done when the meat loses its translucent, watery appearance and becomes opaque. They can be simmered before or after cleaning, but cleaned shrimp require less cooking.

To simmer, put water in a large sauce pan, approximately four cups of water to one pound of shrimp. Add seasonings, and bring to a boil. Place shrimp in the pan and reduce heat. Cover and simmer three to four minutes per pound, stirring occasionally, until the largest shrimp becomes opaque. Test one shrimp by cutting it in half. Cooking time will vary according to size. Drain and rinse under cold running water to stop the cooking process.

Peeled and deveined shrimp can be cooked in a variety of ways. The most popular are sautéing and grilling. Both methods will cook the shrimp in just four to five minutes. When cooking shrimp with these methods, you will not be able to run cold water over them to stop the cooking process. The shrimp will continue cooking for about a minute after being removed from the heat source, so plan for this in the cooking times.

There are several varieties of peeling and deveining tools designed to remove the shell and sand vein from the shrimp in one easy motion. They work best when shrimp are in the raw or “green” state.

FLORIDA ORANGE GLAZED SHRIMP

2 cups Florida orange juice
2 Tbsp. triple sec liqueur
11⁄2 pounds Florida shrimp,
peeled and deveined
1 tsp. sesame oil
1 tsp. soy sauce
1 tsp. chopped hot pepper

Cook orange juice and triple sec in a large skillet until liquid has reduced to a very thick, honey-like consistency. Add shrimp and oil. Cook approximately 6 to 8 minutes or until shrimp are opaque in the center and liquid thickens again. Add soy sauce and chopped pepper. Mix well. Serve immediately. Yields: 4 servings.

Per serving: calories 211, calories from fat 21, fat total 2g, saturated fat 0g, cholesterol 261mg, total carbohydrates 5g, protein 35g.

SPRING BAYOU SHRIMP

11⁄2 pounds Florida shrimp, peeled and deveined
1 cup chopped lettuce
1 cup seeded, chopped tomatoes
1⁄2 cup chopped ripe olives
1⁄2 cup chopped green olives
1⁄2 cup chopped, dried tomatoes
2 Tbsp. crumbled Feta cheese
2 Tbsp. olive oil
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh basil
1 tsp. capers

Combine all ingredients and toss. Chill for at least one hour. Yield: 4 servings.

Per serving: calories 336, calories from fat 143, total fat 16g, saturated fat 2g, cholesterol 336mg, total carbohydrate 11g, protein 40g.

ORANGE SHRIMP SALAD

3⁄4 cup olive oil
1⁄4 cup vinegar
1⁄2 tsp. salt
1⁄4 tsp. pepper
1⁄2 pound fresh Florida spinach
3 large Florida oranges, peeled and cut into segments
1 medium red Florida onion,
sliced thin
1 pound cooked Florida shrimp, peeled and deveined

Mix oil, vinegar, salt and pepper. Set aside. On a large platter, make a bed of the spinach, then layer with orange segments, onion rings and shrimp. Pour oil mixture over all ingredients. Yield: 4 servings.

Per serving: calories 540, calories from fat 374, fat total 42g, saturated fat 5g, cholesterol 174mg, total carbohydrates 15g , protein 24g.

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