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The Florida Keys are well know for spectacular fishing. Islamorada is called the Sportfishing Capitol of the World, everyone knows about Hemingway's angling exploits around Key West and Zane Grey made Long Key, in the Middle Keys, famous for catching bonefish and tarpon. Today they continue to be two of the most sought after fish in the Florida Keys despite that fact both aren't considered good table fare. While “Catch & Release” has become standard practice throughout the Florida Keys, we shouldn't forget there is a bounty of delicious seafood just waiting to please your palate. Whether you have been fishing the waters between Key Largo and Key West and brought home fresh seafood or have picked up your favorites at the local seafood market, the following recipes are sure to delight.

Key West Pink Shrimp Recipes

There are four species of commercial value shrimp in the Gulf of Mexico and South Atlantic waters. They are categorized by four major colors: brown shrimp (Penaeus aztecus), pink shrimp (Penaeus duorarum), white shrimp (Penaeus setiferus) and royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus). The majority of the shrimp harvested in Florida are the pink species. Pink shrimp found along the Atlantic coast are usually brown; those found along the northern Gulf coast are often lemon-yellow; and those found in the Florida Keys Dry Tortugas are pink. You must try the Key West Pinks.

Following you will find several different recipies.

Rum Glazed Spicy Shrimp - Grilled

2 1/2 pounds fresh shrimp
6 tablespoons light rum - divided
2 tablespoons fresh Key Lime juice
2 tablespoons olive oil
3 garlic cloves - minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar

Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, Key Lime juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

Preheat grill according to manufacturer's instructions.

In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.

Thread shrimp on skewers; lightly brush with brown sugar glaze.

Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque.

Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Serves 6.

Atsa Spicy Shrimp

Are you tired of the same old shrimp, well here is a recipe for a Great Curry Shrimp dish you will love.

Serves: 4
2 lbs fresh Key West Pink Shrimp
2 tablespoons butter
1 fl oz oil
2 onions, chopped
2 cloves garlic, chopped
2 tablespoons curry powder
1 tomatoes, chopped
1 sweet pepper chopped
Salt
Black pepper
1 1/2 cups water

Peel and devein shrimp if necessary. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heat and simmer for 10 minutes.

Best served with white rice.

NOTE: This is a very spicy dish!!!!

Santa Rosa Shrimp

1 1/2 pounds raw Key West Pink Shrimp, peeled and deveined
2 tablespoons minced garlic
1 tablespoon key lime juice
1 teaspoon ground thyme
1 teaspoon salt
1/2 teaspoon white pepper
non-stick cooking spray
2 cups fresh Florida whole kernels corn
1 cup chopped Florida green peppers
1 cup chopped Florida red peppers
1/2 cup chopped Florida onion
1 large Florida tomato, cut in 8 pieces

Drain shrimp of all excess water and pat dry with paper towels. In large mixing bowl combine shrimp, garlic, lime juice, thyme, salt and white pepper; mix well. Lightly oil large skillet with cooking spray and cook shrimp on medium high-heat for 6 to 8 minutes, stirring occasionally. Remove shrimp from skillet; set aside. In same skillet add corn, peppers and onion; cook on medium until corn is tender. Add shrimp and tomatos to skillet and cook until shrimp are opaque in the center.

Yield: 6 servings.

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