Wild and Pink !
|March 24, 2009||Posted by admin under Cooking, Healthy Eating, Nutrition, Seafood|
Shrimp are the most popular seafood in the United States and are a naturally renewable resource. Pink shrimp from Gulf waters make up the majority of Florida’s wild-caught shrimp. Shells are light pink with a pearl-like texture and a distinguishing pink dot on the head. The meat is white with pink tones and has a firm, tender texture and a mild sweet flavor.
Florida pink shrimp can be prepared in an infinite amount of ways. They are an excellent source of high-quality protein and are naturally low in fat, carbohydrates and calories. They also are a source of omega-3 fatty acid, which medical research shows may reduce the risk of heart disease. Of course it all depends on the cooking method and the other ingredients included in the dish. Often times I see amazing Florida shrimp ending up fried or smothered in a heavy sauce. When buying fresh shrimp it is important to design your dish in a way that will accentuate the shrimp’s natural sweet flavor. This is the case with any fresh food item. Why bother to start with amazing ingredients just to cover up the prized natural flavor.
Florida shrimp reproduce rapidly and spawn offshore in deep water from early spring through early fall. The average life cycle of shrimp in the wild is 13 months or less. Wild shrimp are available fresh or frozen year-round. Five types of wild shrimp are commercially harvested in Florida from the Gulf of Mexico and South Atlantic waters.
In this picture I am sauteing a giant pan of jumbo Florida pink shrimp. Just a little olive oil, sea salt and fresh ground pepper will do for these sweet treats!