Florida shrimp

shrimp … glorious shrimp.
No matter the season, just thinking about eating succulent and sweet wild-caught Florida shrimp can be intoxicating.
As America’s favorite seafood, shrimp is the perfect tastebud tickler to spark your appetite and pique your culinary curiosity.
As a perennial chef’s favorite, wild-caught Florida shrimp shines in culinary cuisines from the Pacific Rim, the Italian countryside, South Beach and the bistros of Europe.
Florida shrimp can be a superstar on any menu when presented simply or in creative combinations with a variety of ingredients, including Florida citrus, tropical fruit and exotic spices.
There are five species of wild-caught Florida shrimp commercially harvested in the Gulf of Mexico and South Atlantic waters. Four shrimp species are categorized by shell color: pink, white, brown, and royal red.
The fifth species is rock shrimp, a smaller deep-water cousin of the pink, brown, and white shrimp with a tough, rock-hard shell.
The majority of the shrimp harvested in Florida are the pink species.

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Brown shrimp and Royal Red Shrimp

Florida brown shrimp are harvested year round in both Atlantic and Gulf waters with the highest yields June through August. Brown shrimp are named for their reddish brown shells. Their meat has a firmer texture than whites and stronger flavor than white or pink shrimp due to higher iodine content.
They can grow as large as nine inches long and have a maximum life span of 18 months.
Florida royal reds with their robust, deep red color and soft, delicate texture have a unique taste that you won't find in any other shrimp.
Royal Reds are frozen onboard the ships and contain more salt than other shrimp so do not add salt to the water when cooking.
When simmered, the royal red stock is excellent for creating colorful, delicious sauces. Royal red shrimp are harvested in the deep Atlantic waters off the coast of St.
Augustine with peak season in late summer through fall.
They prefer a specific temperature zone that is usually found around 2400 feet deep that can be 40-60 miles out from shore making their harvesting more difficult than other species and contributes to the occasional limited availability of the royal reds. Both brown and royal red shrimp can be used interchangeably in any shrimp recipe.

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