... at Your Next Party.
If youre looking for something sweet, versatile and
scrumptious, for the last big party of the summer, then
try ocean-caught Florida shrimp! This Labor Day when deciding
who to invite to those summertime parties, backyard barbecues
and outdoor picnics, the Florida Department of Agriculture
and Consumer Services encourages consumers to add ocean-caught
Florida shrimp to the invitee list.
• Stone Crab and Spiny Lobster team up
• Florida Seafood is for Lovers
Florida shrimp is a great way to impress your party guests
and offer something everyone can enjoy.
There are many avenues by which to host a party. Whether
you choose to grill in the backyard with family and friends,
take your dinner on the road for a twilight picnic, or host
a neighborhood pool party, you can use ocean-caught Florida
shrimp as an appetizer, the main course or side dish. The
Florida Department of Agriculture and Consumer Services
offers the following tips for hosting a Labor Day gathering,
including festive ways to incorporate ocean-caught Florida
1) Relaxing and entertaining outdoors is a standard summertime
activity -- so why not chill out with a picnic? Dinner out
in the open is perfect for those warm and lazy summer nights.
Shrimp and veggie quiche can be cut into convenient single
servings and easily toted along with the rest of the traditional
picnic fare, such as fresh Florda fruit and cold beverages.
Be sure to bring a blanket (or two!) large enough to seat
your entire dinner crew. And dont forget to practice
food safety. Thoroughly chill or warm the food before you
leave and store it in appropriate containers -- a cooler
with plenty of ice for the cold food and an insulated container
or bag for the warm food.
2) Summertime weather -- especially in Florida -- is often
unpredictable. Have a backup plan in case you need to move
the gathering inside. Florida shrimp on the backyard grill
can easily be brought indoors and fried, sautéed,
boiled, broiled or baked in the kitchen.
3) Be the host with the most by preparing your dishes in
advance. Cold food like zesty shrimp gazpacho is always
welcome in hot weather and best when prepared ahead of time.
4) If youre the host, relieve stress by letting your
guests help out. By making the grill a central aspect of
your party, you can allow your guests to take a turn rotating
the shrimp on the grill without taking away from their time
to socialize. This is an effective way to keep their interest
-- and taste buds -- fully engaged while decreasing your
5) Take advantage of all the fresh ingredients available
this time of year. Get creative and mix seasonal specialties
with a universal favorite -- shrimp and sweet corn sauté.
This is one example of mixing shrimp with the seasons
6) Themed parties are always fun; why not try a Caribbean
theme? Give your guests a taste of the islands with shrimp
bigarrade with Caribbean ratatouille or coconut fried shrimp.
This Labor Day, enjoy the warm weather and extra free time
that the holiday brings by hosting a get-together with family
and friends. With your favorite people, these party tips
and Americas favorite seafood, your gathering is sure
to be a sizzling success for the last big summer soirée.
For more wild and wonderful recipes using ocean-caught Florida
shrimp, visit www.WildFloridaShrimp.com.
Covered Shrimp and Veggie Quiche
1 tablespoon butter
1/2 cup Florida onion
1/2 cup sweet Florida bell pepper, chopped
1/2 cup Florida mushrooms
1/2 cup Florida tomatoes, chopped and peeled
1 cup Florida ocean-caught shrimp, peeled and chopped
3 Florida eggs, lightly beaten
1 1/2 cups heavy cream
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh Florida basil, chopped
1 tablespoon fresh Florida parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
2 9-inch pie crusts
1 cup Cheddar cheese, grated (optional)
Sauté chopped vegetables and shrimp in butter until
soft and shrimp is cooked. Remove from heat, drain off any
excess liquid and cool. In a bowl, combine eggs, cream,
herbs and spices. Stir in cooled vegetables and shrimp;
pour mixture into one of the prepared pie crusts. Sprinkle
with cheese and cover with other pie crust, crimp edges
to seal crust and cut four slits in top crust to allow steam
to escape. Bake in 400 degree oven for 35-40 minutes until
crust is golden brown. Let stand 15 minutes before serving.
Yield: 6-8 servings
Gazpacho with Shrimp
3 pounds of ripe red tomatoes, peeled, seeded and coarsely
2-3 sprigs of fresh basil, chopped
2-3 sprigs of fresh cilantro, chopped
1 medium green pepper, coarsely chopped
3 tablespoons cup extra-virgin olive oil
1 teaspoon rice wine vinegar or 1/2 teaspoon white wine
1 small cucumber, peeled, seeded and coarsely chopped
1/4 teaspoon cayenne pepper
1 medium red onion, coarsely chopped
2 garlic cloves, coarsely chopped
3 Floirda green onions, sliced
pinch of oregano
salt to taste
white pepper to taste
cayenne pepper to taste
Corn and Shrimp, see recipe below
In a large bowl, combine first twelve ingredients. Working
in batches, process the mixture in a food processor or blender
until blended but still chunky. Transfer to a large bowl
and season with salt, white pepper and cayenne. Cover and
refrigerate at least one hour or until chilled.
Corn and Shrimp
1 cup fresh corn kernels
1 pound of steamed or broiled Florida ocean-caught shrimp,
peeled and coarsely chopped
12 thin slices from French bread baguette
2 garlic cloves, whole and peeled
1 tablespoon extra-virgin olive oil
In a small saucepan, combine the corn with 1/4 cup water,
salted to taste. Bring to a boil over moderately high heat
and cook until just tender, 2-3 minutes. Drain and let cool.
Preheat the broiler and arrange the baguette slices on a
baking sheet and toast until golden. Rub the toast with
the whole garlic cloves and drizzle lightly with 1 tablespoon
of olive oil; keep warm. To serve, stir the corn and shrimp
into the gazpacho. Ladle the gazpacho into chilled soup
plates and sprinkle with fresh chopped basil, if desired.
Serve with the warm garlic toasts.
Yield: 6 servings
Shrimp and Sweet Corn Sauté
2 tablespoons butter
1 cup chopped red bell pepper
1 cup sliced celery
3 cups cooked sweet corn kernels
1 pound ocean-caught shrimp, cooked and peeled
2 tablespoons fresh sage, finely chopped
2 teaspoons salt
Heat butter in large skillet on medium-high. Add peppers
and celery and cook until tender. Add corn and mix well
until heated. Add shrimp to skillet; mix well and let heat
for about 2 minutes. Add sage and salt and stir mixture
gently for 1 minute. Serve immediately.
Yield: 6 servings as a side dish.
Florida Shrimp Bigarrade with a Caribbean Ratatouille
Courtesy of Chef Allen Susser
1 large sour orange, zested and juiced
1 bay leaf
2 sprigs Florida thyme branch
16 jumbo Florida ocean-caught shrimp, cleaned, peeled and
3 tablespoons olive oil
3 large shallots, diced fine
2 tablespoons brown sugar
1 tablespoon champagne vinegar
1 1/2 cups Florida orange juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons scallion, cut on a bias
Caribbean Ratatouille, recipe follows
Prepare the marinade:
In a stainless steel bowl combine the sour orange zest,
bay leaf, thyme and Flordia shrimp. Cover and marinate for
about 1 hour.
Cook the Florida shrimp:
Warm the olive oil in a large pan. Add the shallots and
cook until translucent approximately 2 minutes. Add the
Florida shrimp with marinate and sauté for approximately
1 minute on medium heat. Add the brown sugar and mix until
dissolved. Add the champagne vinegar and stir together.
Add the orange juice and bring the mixture to a simmer.
Remove the Florida shrimp and reduce the liquid by half.
Remove and discard the thyme and bay leaf. Season with salt
and pepper. Continue to cook the sauce until thickened.
Arrange the Florida shrimp on a warm service platter, pour
the sauce around the shrimp and garnish with scallion.
2 tablespoons olive oil
1 large Florida onion, sliced
1 small green plantain, diced
1 cup diced calaboza, acorn squash, or pumpkin
2 medium chayotes, diced
2 medium Anaheim chiles, seeded and diced
1 red bell pepper, seeded and diced
1/2 tablespoon garlic, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground black peppercorns
1 tablespoon kosher salt
1 cup Forida orange juice, freshly squeezed
Coconut Fried Shrimp
2 pounds ocean-caught Florida shrimp, peeled and deveined,
2 cups all-purpose flour
1 1/2 cups milk
1 1/2 teaspoons baking powder
1 teaspoon curry
1/2 teaspoon salt
2 cups shredded coconut
Oil for deep frying
Rinse the shrimp and set aside to drain. Measure 1/2 cup
of flour and set aside. Combine remaining 1 1/2 cups flour,
milk, baking powder, curry and salt, mix well. Place reserved
flour and shredded coconut in separate shallow pans. Dredge
shrimp in flour, dip in batter, then roll in coconut. Deep
fry in hot oil at 350 degrees F until coconut is golden
brown. Drain on absorbent paper, then transfer to warm tray.
Serve hot with sweet and sour sauce.
Yield: 6 servings
Crabs in October
• Megabait Unveils Their New Saltwater and Freshwater Fishing Lures
• Florida Fishing & Hunting Adventures is Now Listed
• Abundant Variety Attracts Miami Fishing Enthusiast
Topics of Interest