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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WHITE SHRIMP

White shrimp, harvested along the Northeast Florida Atlantic coast, is a popular delicacy beloved by chefs, local residents and area tourists alike.
Wild-caught white shrimp has a sweet taste and firm, almost "crunchy" meat which makes it a favorite of chefs to use in a variety of recipes. Although classified as white, the shells are actually green-gray or blue-gray in color when raw but “pink up” when cooked.
White shrimp spawn in the ocean from March to November and young shrimp are carried by tides and currents into estuaries to mature.
They are harvested primarily in the fall from October through December. With a life span of up to 24 months, they can grow as large as eight inches.

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