Florida’s seafood identity is shaped by locally caught ingredients and distinctive regional preparation. While the Atlantic and Gulf provide shrimp, snapper, and stone crab, Florida’s swamps and marshes supply wild frog legs from the Everglades and wild-caught and farmed gator meat. The panhandle’s oyster-rich bays once supplied most of the state’s oysters. With 1,350 miles of coastline, Florida offers many seafood options, though only a small portion of aquaculture is edible. Key West pink shrimp is highlighted as a delicately sweet, clean-tasting shrimp harvested off the Keys, prized for its light rose color and tender meat that works best when it is the main focus.
"While the Atlantic and Gulf supply shrimp, snapper, and stone crab, the state's legendary swamps and marshes deliver wild frog legs from the Everglades and wild-caught and farmed gator meat. Then there are the oyster-rich bays in the panhandle where 90% of the state's oysters once came from. With 1,350 miles of coastline, Florida gets quite the pick of seafood, though only 5% of Florida's aquaculture is edible."
"Key West pink shrimp represents the best of the pink variety. Harvested off the Florida Keys, these delicately sweet shrimps deliver a cleaner, more nuanced flavor that elevates simple dishes like chilled cocktails or garlic scampi. Because Key West pink shrimp get their naturally sweet taste (and light rose color) from clean coral sands, their tender meat shines on its own."
"Thus, it's best in dishes where the shrimp is the sole highlight - like a quick saute or tossed in a salad. Chefs seek out Key West pink shrimp for this very reason - it stands on its own and doesn't have to be drowned in sauces or seasonings. Known as pink gold, this pink shrimp is also available year-round, making it easier to keep on restaurant menus."
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