• lac792

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

Ketchup

Horseradish

lemon

juice

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 Cloudsinmycoffeecatering.com/privatechef



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