4 oz (114g) raw edible portion
Calories from Fat 10
Total Fat 1g
Saturated Fat 0.5g
Total Carbohydrates 0g
This type of shrimp has a firm texture, similar to spiny lobster.
To clean rock shrimp use one of these methods: For broiling in the shell: Place the rock shrimp on a cutting board, dorsal side down and the 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 shell: Use sharp kitchen scissors to snip through the back, down the middle, and to the base of the tail. Gently separate shell from flesh and remove sand vein by rinsing under cold running water. This method is recommended for boiling or sautéing.
The shell of the sea scallop is familiar to many, as the Shell™ gas station symbol resembles the shape of the scallop.
They live and spawn in warm deep waters, 120 to 240 feet. Readily found in Florida and the Atlantic.
Harvesting is done with reinforced trawl nets throughout the year.
Rock shrimp have a sweet, distinct flavor.
Rock shrimp are sold mainly to fine dining.
Rock shrimp cook more quickly than other shrimp. To boil: Drop in a pot of boiling salted water, stir, and after 35 seconds pour into a colander and rinse with cold water.
To broil: Place 4 inches from the source of heat for 2 minutes or until the meat turns opaque.