Key West Shrimp
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Since I live in Florida, I love eating local seafood. Oddly, the best prices at the market are not usually for local seafood, but I can still find domestic products for a good price. I am pretty picky about only buying domestic seafood and I even go as far as to only buy wild caught fish. After all the stories I have read about the way fish and shrimp are farm raised in China, I’ve become super choosy about from where my seafood originates.
One product we can often find around here is Key West shrimp. I love shrimp and I will go to great lengths to find pink shrimp caught in and around Key West. Yum.
My friend Priscilla has a dish she makes called Shrimp Mozambique. You can find several different versions online and they all have their own unique twist. I based mine on the typical Mozambique recipe, but I omit the packaged seasoning and substitute white wine for the beer. Plus, I make it super spicy. The recipe calls for serving it over rice, but its better just served in a dish so you can dip crusty bread into it.
1-pound medium-large shrimp (shelled)
1 stick butter
1 cup white wine
6-7 teaspoons chopped garlic
1-2 Tablespoons lemon juice
1 cup chicken stock
1 Tablespoon fresh chopped parsley
1/2 teaspoon crushed Red pepper flakes (or to taste)
Red hot pepper sauce (to taste)
Add chicken stock and butter to a saucepan and simmer on low until butter melts. Add garlic, salt, pepper, and red pepper flakes. Stir and simmer on low for 3-4 minutes. Add shrimp and wine, stir, then turn up the heat. When the sauce just begins to boil, lower heat, cover and simmer on very low for 4-5 minutes, stirring occasionally. Add lemon juice, parsley, and hot sauce to taste. Stir, cover and simmer on very low 4-5 minutes.
I really should work up a version to enter in a seafood Cook off. One of the best is the Fifth Annual Great American Seafood Cook-Off Aug 2-3 at the New Orleans Morial Convention Center. They know their seafood in New Orleans. Can you even imagine some of the dishes that they’ll be cooking up?!
Louisiana invited all of the states to send their best and Florida answered the challenge by sending Andre Bienvenu of the renowned Joe’s Stone Crab Shack. In 2006, Chef Justin Timineri of Florida won the title of King of American Seafood. You never know – Florida might being home the prize again.
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