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Cooking in the Keys

You catch it, I will help you cook it.

Todays catch:

#Keywestpinks Key West is known for its shrimp , which is caught locally and served up fresh in local restaurants. So you think! The truth is ,most restaurants serve Tiger or whites. Key West once a bounty of Shrimpers, is now reduced to a few boats left on Stock Island. You can still get your hands on them, at reputable locations, or local fish markets, from$12.99 to $25.99 per lb, depending on size. My favorites #Brutusseafood, #Fishtales, always dependable and fresh.

A common mistake everyone makes, is over cooking this little delicacy. So don't !

Poached Key West Pinks in a butter wine Broth served with a Roasted red pepper cocktail sauce.Yum!

1 lb Key West Pinks (named after its namesake)

1 bottle of cheap Chardonnay, Id use #SutterHomes @$5 a bottle

1 stick of unsalted butter

sea salt for taste

chopped fresh parsley for garnish.

Peel and clean the shrimp. Use a pearing knife and run it down its back and scrap it all the way to the tail.

In a sauce pan add 1 cup of Chardonnay wine and 1/2 stick of butter. If your making large batch , just keep adding more wine and more butter when necessary, add sea salt to taste. Bring to a simmer, not boil, then add shrimp, don;t over crowd, and don;t over cook. Literally only a few minutes. Sprinkle with parsley and serve with cocktail sauce and Key Lime wedges.

Roasted Red Pepper Cocktail Sauce

Jar Roasted red peppers





Cayenne pepper

add all ingredients into a food processor and blend.

Your family and friends will love you, it will be the best shrimp ever. And If all else fails and your visiting the #fabulousfloridakeys and just dont feel like cooking, call me

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