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Deep Fried Shrimp
Peel and devein shrimp, batter or batter and bread, and then fry in 350°F oil until golden brown.
Stir Fried Shrimp
Stir-fry seasoned or marinated shrimp in a hot wok with oil until pink, usually just 3-4 minutes.
Grilled Shrimp
To grill shrimp, peel shrimp and devein as desired. Either marinate shrimp for a few hours, for example,
in Italian dressing or teriyaki, or brush with butter and garlic. Grill over medium direct heat until
pink on both sides – usually just a few minutes per side depending on how hot your grill is.
Boiled Shrimp
Boil plenty of water and season with Shrimp Boil. Add shrimp, bring back to a simmer, and cook for two
minutes. Remove from heat and drain water, cool, but do not rinse, and serve with cocktail or
remoulade sauce.
To Devein or
Not to Devein?
Whether or not to devein shrimp is a matter of personal preference.
In general, small and medium shrimp
do not need deveining except for cosmetic purposes. However, the vein of larger shrimp should generally
be removed.
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| Some of the world’s finest shrimp come from US waters – explore them at Tony’s! |
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(Sicyonia brevirostris)
With a hard, lobster-like shell and an especially appealing texture, this unique American shrimp could easily be mistaken for a miniature lobster tail - especially split and broiled!
Rock shrimp are a deep-water cousin of the Gulf of Mexico’s pink, white, and brown shrimp. Harvested at night in waters 120-240 feet deep, there aren’t a lot of Rock Shrimp on the market, so they’ve remained a local secret.
Rock shrimp add a new twist to any shrimp recipe; just keep in mind that they cook very quickly. |
To Split Rock Shrimp for Broiling / Grilling
Place the shrimp on a cutting board, belly-side up. Place the tip of the knife at the base of the tail and split the shrimp, leaving the tail attached. Gently spread the meat apart and rinse the vein away.
Rock Shrimp on the Half Shell, or Peeled
With kitchen shears, gently split the shell on the shrimp’s underbody, carefully sniping from head to the tail. Turn shrimp over and split the top shell along the ridge. Pull top shells apart, removing whichever side comes off the easiest. Rinse out the vein and set shrimp aside, repeat with remaining shrimp. For peeled shrimp, remove both sides. |
(Pleoticus Robustus)
Royal Reds (Pleoticus Robustus) are perhaps the softest and most delicate of all native shrimp species.
This vibrant red shrimp never sees the light of day, preferring the cold dark depths a half-mile below the surface. These rare and special shrimp are harvested in an area along Desoto Canyon off of Pensacola, all the way along the Continental Shelf’s edge to the Dry Tortugas in the Florida Keys.
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| The Royal Red Shrimp harvest is regulated, and only a limited number of shrimp are taken between March and June each year. We’re lucky to have Royal Red Shrimp! This Florida delicacy rarely makes it more than 100 miles from the dock, the majority is scooped up at the dock by local restaurants. Thanks to our Florida contacts, we have the only Wild Florida Royal Red Shrimp in the Rocky Mountain Region! Supply is limited to 200 pounds per market, and they’re individually quick frozen for convenience. Get them while they last!
Steamed, grilled, or sautéed these sweet shrimp are delicious. Due to their more delicate texture, cook times for these shrimp must be cut almost in half. Here are some local Florida recipes for Wild Royal Red Florida Shrimp. |
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(Penaeus Duorarum)
Hoppers, as Port St Joe locals call them, come from the high salinity waters of St. Joe Bay. Respected locally as the ultimate boiling shrimp, Hoppers cook to beautiful hues, have mild to medium flavor, are easy to peel, and are even easier to eat!
Unlike most shrimp, Hoppers are chameleons who match the color of the seabed where they live. Their colors vary from a translucent green (in St. Joe Bay), to a golden-brown color (Cape San Blas), to a bright pink (Florida Keys – called Key West Pinks locally). |
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We've got a great supply of big, beautiful Key West Pink Shrimp from the current harvest in our markets now!
These year's 2008 fishing season ended in May, bringing us some of the nicest Key West Pink Shrimp we'ver ever seen! Excellent texture and flavor, these may become your favorite shrimp!
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(Penaeus Aztecus)
Florida Browns or ‘Brownies’ as they are called locally, grow in the brackish water estuary of Apalachicola Bay, a fishing paradise protected from the Gulf of Mexico by islands and peninsulas.
Growing in brackish waters, these shrimp are reminiscent of Indian prawns or Italian Scampi - with a softer texture and a richer flavor than their deep-water Gulf cousins. I recommend them in any preparation, but they’re especially delicious grilled, or sautéed in butter or olive oil with your favorite seasonings. Also ideal when prepared in Shrimp Creole, Shrimp Jambalaya, and Shrimp Soup.
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| We’re proud to offer Wild American Shrimp, responsibly harvested in Florida waters. Try this additional recipe from Chef Mick! Coconut Shrimp w/ Peanut Sauce |
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(Penaeus setiferus)
These tasty shrimp are milder in flavor and just a little softer in texture than either Browns or Hoppers. Harvested along the Gulf ranging from Apalachicola to the Mississippi Delta of Louisiana, they have a grayish white color and can almost seem blue when they reach their maximum size – up to 8 inches long! They run in late spring through June, then again between fall and January. |
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