March 01, 2004

By: Taylor Kent
Website: http://www.1st-in-steaks.com

Rock Shrimp- The little Florida shrimp with the big lobster taste

Rock shrimp, derives its name from the rock like hardness of its shell and can easily be mistaken for a miniature lobster tail. Rock shrimp which tastes like a lobster, is actually a member of the shrimp family. The texture of the rock shrimp leans toward the lobster, while the palate appeal is more like a shrimp.

The most important fact to remember about preparing rock shrimp is that it cooks very quickly and can be used in any recipe which calls for lobster or shrimp. Many recipes utilize only one to two pounds of cooked rock shrimp to serve six people. This makes the deep-sea delicacy economical to serve at brunch, lunch, dinner or party.

Rock shrimp are available fresh or frozen, whole, headless, shell-on, peeled, split, or deveined. Two pounds of raw shell-on tails yield one pound of cooked, peeled, and deveined rock shrimp.

To clean rock shrimp, for broiling in the shell, place the rock shrimp on a cutting board, dorsal side down with swimmerets up. With a sharp knife, cut from the base of the tail to the other end, but not through the shell. Gently spread the meat apart to expose the sand vein and wash under cold running water to remove the vein. For simmering or sautéing, remove the shell with sharp kitchen scissors. Snip through the back, down the middle and to the base of the tail.Gently separate shell from flesh and remove the sand vein by rinsing under cold running water.

In the true style of great seafood cooking, Rock Shrimp Etouffee is easy to prepare, a delight to the eye and has a true gourmet flavor.

Also see: Crab Cakes

Author Notes:

Taylor Kent contributes and publishes news editorial to http://www.1st-in-steaks.com.  Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.