Paradise Shrimp

by Sarah Aalderink

hrimp is the most popular seafood in America. Native Floridians love and appreciate this versatile, flavorful crustacean. Most of the shrimp harvested off the Florida coast are Pink shrimp (Penaeus duorarum) and while they are available year-round, peak harvest season is from March to May and again from October to December. Fernandina Beach, Florida, north of Jacksonville, is considered the

birthplace of the modern Florida shrimp industry. Most days shrimp boats depart the docks of this picturesque community harvesting this Florida favorite. The Isle of Eight Flags Shrimp Festival, held the first weekend in May, includes dozens of food booths highlighting shrimp specialties. Versatility is the key word for Florida shrimp. These low-fat treats can be boiled, baked, broiled, fried, sautéed, stir-fried, or grilled. The three recipes listed here will whet your appetite for this Florida favorite.

Make both the marinade and the sauce the night before you wish to serve it for a fuss-free appetizer.

1. Combine the shrimp and marinade ingredients (lime juice, salt, and pepper) in a gallon-sized zip-top bag. Squeeze out all the air and close the bag. Turn it several times to mix the ingredients. Refrigerate over-night or at least 8 hours.

2. Combine the sauce ingredients (more lime juice, sugar, and tequila) in a small saucepan. Heat to boiling, stirring constantly, until sugar is dissolved. Reduce the sauce by half, continuing to stir constantly. This takes about 10 minutes. Remove sauce to a ceramic bowl and chill.

3. Before serving the next day, remove the shrimp from the marinade; discard the marinade. Steam the shrimp over rapidly boiling water until they are tender and cooked through, about 2 minutes. Be careful not to over-cook the shrimp. Chill.

4. Assemble the appetizers on small individual plates. Stack or pile the shrimp in the center of each plate. Spoon 1 to 2 tablespoons of the chilled lime sauce over each stack of shrimp and garnish with finely chopped chives and red pepper flakes.

Nutritional Value for 1 serving of Chilled Margarita Shrimp (about 3 ounces of prepared shrimp and 2 tablespoons of sauce): Calories - 181, Protein - 18 grams, Carbohydrates - 20 grams, Fat - 1 gram, Cholesterol - 166mg, Sodium - 379mg

Shrimp and Mango Salad

Serves 4

This easy and tasty salad requires the cooked shrimp to chill, so plan ahead.

1. Mix the white balsamic vinegar and honey in a small mixing bowl.

2. Melt the butter in a skillet over high heat. Add the shrimp and the vinegar mixture. Sauté until shrimp are firm but not rubbery, about 2 to 2 ½ minutes; stir constantly. Remove the shrimp from the skillet and chill.

3. When you are ready to serve, combine the mango nectar, mint leaves, olive oil, red wine vinegar, and mustard in a small mixing bowl. Mix well and set aside. 4. Place ½ cup of greens on each individual salad plates. Radicchio leaves framed with green leaf lettuce makes a beautiful presentation. Pile julienned or cubed mango pieces in the center of the greens. Arrange shrimp around the mango. Give the dressing one last whisk and pour over salads. Sprinkle chopped chives on top and serve immediately.

Nutritional Value for 1 serving (4 ounces prepared shrimp, 2 tablespoons dressing, ½ mango, and ½ cup greens): Calories - 268, Protein - 25.3g, Carbohydrates - 24.55g, Fat - 8.2g, Cholesterol - 228.75mg, Sodium - 321.75mg

Orange Grilled Shrimp

Serves 4

1 pound raw shrimp, peeled and deveined, tails left intact

Marinade:
½ cup Florida orange juice concentrate, undiluted
2 tablespoons olive oil ½ teaspoon salt

Sauce:
½ cup fresh-squeezed Florida orange juice
½ cup brown sugar ¼ cup lemon juice

Rub:
1 tablespoon fresh mint leaves, finely chopped
1 teaspoon salt ¼ teaspoon red pepper

Garnish:
Palm leaf or baby spinach
Finely chopped chives
Fresh orange slices
Mint leaves

This elegant entrée imparts an extra tropical feel when served on palm leaves.

1. Combine the shrimp, orange juice concentrate, olive oil, and salt in a gallon-sized zip-top bag. Roll the bag around to mix the ingredients. Refrigerate at least 8 hours or overnight.

2. Prepare your grill. Soak bamboo skewers in water for 30 minutes.

3. In a small saucepan, combine the orange juice, brown sugar, and lemon juice. Reduce by one half. This may take 10 minutes, so remember to stir constantly.

4. Remove the shrimp from the marinade and discard the used marinade.

5. Combine the mint, salt, and red pepper in a bowl. Toss with the shrimp to coat. Thread shrimp onto soaked skewers. Grill for 4 minutes on each side.

6. Serve on a palm leaf for a beautiful tropical presentation. Top with the sauce and a sprinkling of finely chopped chives. Garnish with orange slices and a mint leaf. Washed and dried baby spinach can be substituted for the palm leaf.

Nutritional Values for 1 serving of Orange Grilled Shrimp (4 ounces prepared shrimp and 2 tablespoons of sauce, excluding garnishes): Calories - 257, Protein - 25 grams, Carbohydrates - 47 grams, Fat - 8 grams, Cholesterol - 221mg, Sodium - 1118mg

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