Pick a shrimp: A guide to the Gulf’s 5 varieties
Each has its own season, and some are tastier than others. Heather Mcpherson clues you in.
This summer when you stick a fork into awedge of creamyKey lime pie, have a bit of reverence. Sit back and savor each bite. That’s not just any old serving of carbs— it’s Florida’s official state pie. Today atmy blog, OrlandoSentinel.com/ thedish, look for a cooling trio ofKey lime pie recipes. In the meantime, let’s dish:
Shrimp-a-palooza. Just in time for summer grilling and entertaining, the Gulf ofMexico shrimp season is full swing. The Gulf SeafoodMarketing Coalition (eatgulf seafood.com) predicts a plentiful supply this year.
There are five types of Gulf shrimp:
Brown shrimp represents the majority of crustaceans and can be found yearround throughout the five Gulf states— Florida, Alabama, Mississippi, Louisiana andTexas— with peak season fromMay through September. Brownshrimp is noticeable not only by color but by the grooves on the back surface of the shell. It usually has a purple to reddish-purple band, and green or red pigmentation is common on tails. Fishing season usually begins in June and ends inAugust.
White shrimp is prized for its large size, tender texture and mild flavor. It’s great for shrimp boils and barbecue shrimp aswell as other preparations where it can soak in the flavors of the dish, allowing its texture to stand out. Peak season lasts fromMay throughNovember.
Pink shrimp, the largest Gulf shrimp species, is tender and sweet, and makes up the majority of Florida’swild-caught shrimp. Peak season is from January through June.
Rock shrimp is a deepwater cousin of the wild pink, brown and white shrimp. It’s named for its tough, rock-hard shell, which resembles a miniature lobster tail. Rock shrimp is most prevalent between July andNovember, peaking in September.
Royal red shrimp is unique for its deep red color and soft, delicate texture. It is harvested 40-60 miles off Florida, which makes harvesting quantities limited. Peak season is fromlate summer to fall. Royal red and brown shrimp can be used interchangeably.
Today at OrlandoSentinel .com/thedish, check out our favorite test-kitchen recipes using wild-caught Gulf shrimp.
What else is in season. In addition to shrimp, here’s what should be on your
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Check out theMorning Mix with ScottMcKenzie recipe of theweek, Mushroom and Beef Tacos with Salsa& Cotija Cheese, at OrlandoSentinel.com/ thedish. July shopping list:
At the produce bin choose Florida avocado, carambola, guavas, longan, lychees, mango, mushrooms, passion fruit, peanuts, potatoes andwatermelon.
At the seafood counter look for alligator, blue crab, clams, flounder, grouper, snapper, tilapia, tilefish and yellow-fin tuna.
Good read. “Food& Wine Annual Cookbook 2014: An Entire Year of Recipes” is filled with dishes perfected on the pages of the popular magazine of the same name. Among the star chefs contributing areMario Batali, NobuMatsuhisa, Michael Symon andMarcellaHazan. Highlights include Coffee-Rubbed Strip Steaks with Chimichurri Sauce; Sticky Miso ChickenWings; FusilliWith Shrimp and Lemon Butter; Crispy Fish With Sweet-and-Sour Sauce; Custardy Baked Orzo; andApple Pie Bars.