Recipes

Our Farm-Raised & Wild caught shrimp can be used in many different ways. Here are some great recipes below. Just make sure when you buy your shrimp, ask for Woods!

Rock Shrimp Cooked Like Lobster

Rock Shrimp can be cooked any way regular shrimp can except rock shrimp cook about a third faster, but if you want to cook rock shrimp to taste like lobster follow the following steps:

Using Scissors or a sharp knife split the rock shrimp from the belly side and remove any sand or vein. Lay open as in the above picture.
Arrange the split shrimp on their backs in a shallow pan. Put just a little water in the bottom of the pan. Baste each shrimp with melted butter or margarine. Put a little garlic salt or Lawrys seasoning on each shrimp. Bake at 350° for 6 pr 7 minutes. When the meat is all white and the tails pop up the rock shrimp are done. Do not over cook or they will be tough.
Serve with drawn butter or butter substitute.

Rock Shrimp are caught in deeper water than regular and only at night. Rock Shrimp are only harvested in three areas: Floridas East Coast, a couple of places in the Florida Pan Handle and in Mexico off Cancun. Most of the production occurs in the months from September to December.

Shrimp With Pasta

Ingredients
1 8-ounce package angel hair pasta
1 large onion
1 garlic bulb, crushed
2 tablespoons butter
1 package sun-dried tomatoes, chopped fine
1 pound Florida shrimp, peeled and deveined
crushed red pepper to taste
salt and pepper to taste
2 tomatoes, chopped
1/2 cup fresh grated Parmesan cheese
1 package feta cheese
capers to taste

Preparation
Boil the angel hair pasta. When cooked, place in a large bowl. Sauté the onion in crushed garlic and butter. Add the sun-dried tomatoes. Add the shrimp and salt and pepper and crushed red pepper. Cook just until shrimp are pink in color. Mix the shrimp dish in with the pasta. Add fresh tomatoes, parmesan and feta cheese, and capers. Mix and serve while warm.

Yield
4 servings

Shrimp Tandori

Ingredients
2 pounds Florida shrimp, peeled and deveined
16 ounces plain Florida yogurt
6 tablespoons fresh Florida lemon juice
1/2 cup Florida honey
4 teaspoons paprika
2 teaspoons minced Florida garlic
2 teaspoons minced ginger root
1 1/4 teaspoons cayenne
1 1/4 teaspoons pepper
1 1/4 teaspoons turmeric
1 1/4 teaspoons curry powder
1/2 teaspoon salt

Preparation
Thread shrimp on 10-inch skewers and place on a tray in a single layer. Mix all remaining ingredients well and spoon evenly over skewered shrimp, covering them completely. Cover shrimp with plastic wrap and refrigerate for at least 2 hours. Grill skewered shrimp 6 to 8 inches over medium coals for 3 to 4 minutes. Turn and cook an additional 3 minutes.

Yield
4 servings

Shrimp with Orange Barbecue Sauce

Ingredients
1 1/2 pounds wild Florida Royal Red shrimp,
peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Florida orange juice
1/2 cup catsup
2 tablespoons Florida lime juice
1 tablespoon instant minced onion
1 tablespoon soy sauce
cheese grits (optional)

Preparation
Thread shrimp on 10-inch skewers. Sprinkle with salt and pepper. Set aside. In a small saucepan, combine orange juice, catsup, lime juice, onion, and soy sauce; heat until bubbly. Brush shrimp with sauce and grill 6 to 8 inches over medium coals for 3 to 4 minutes. Turn, baste and cook an additional 3 to 4 minutes. Serve with cheese grits, if desired.

Yield
4 servings

Sauteed Shrimp With Green Beans

Ingredients
1 1/2 pounds Florida shrimp, peeled and deveined
3 tablespoons olive oil
2 cups green beans, cleaned
2 cups mushrooms, sliced
1/2 cup almonds, sliced
2 tablespoons soy sauce

Preparation
Cook shrimp in half the olive oil, set aside. Heat remaining oil and sauté beans and mushrooms until beans are tender. Add almonds and soy sauce.

Yield
4 servings

Shrimp Scampi

Ingredients
1 1/2 pounds Florida shrimp, peeled and deveined
1/2 cup butter
4 tablespoons minced garlic
1/2 cup Florida green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons Florida lemon juice
1/2 cup Florida parsley, chopped
1/2 teaspoon ground black pepper
Florida lemon slices for garnish
Florida parsley sprigs for garnish

Preparation
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Add garlic and cook 1 to 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Add chopped parsley and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Yield
4 servings

Shrimp Tortilla Towers

Ingredients
3 10-inch soft tortilla shells
1 cup chopped Florida parsley
1/2 cup chopped black olives
1/2 cup chopped green olives
1/2 cup chopped Florida green onions
1/4 cup olive oil
1 teaspoon minced garlic
2 cups chopped lettuce hearts
1 1/2 pounds of large Florida Shrimp, cooked with tails on

Preparation
Cut tortilla shells in half. Then cut 1/2 inch off of the rounded side of the half shell. Roll each half shell around an oven-proof glass or tin cup and secure with string. Bake at 300° F until the shells are firm and will hold their shape. Remove from oven and let cool. Cut string away from shells and slide shells off the cup; set aside. Combine parsley, olives, onions, olive oil and garlic; mix well and chill. Place shells on individual serving plates and fill halfway with lettuce. Finish filling the shells with the parsley mixture. Arrange the cooked shrimp on the edge of the shells and serve with your favorite dressing.

Yield
6 servings

Per serving: Calories 281, Calories from fat 135, Total fat 15g, Saturated fat 2g, Cholesterol 221mg, Total carbohydrate 11g, Protein 26g. Always Ask for Florida Shrimp! Florida wild-caught shrimp are 100% natural, have a superior sweet, distinct taste and are of premium quality. They are harvested in regulated areas that are free from pollution, haveno added antibiotics and are a naturally renewable and sustainable resource.

Sweet, wild-caught shrimp are available fresh year-round and are an excellent source of high-quality protein. Naturally low in fat, carbohydrates and calories, wild-caught shrimpis an ideal choice for a low-carbohydrate diet and healthy lifestyle. It also is a source ofomega-3 fatty acid, which medical research shows may reduce the risk of heart disease.