I love using the Seafood Watch program on the Monterey Bay Aquarium website.
It’s a great tool for figuring out what seafood is the most sustainable based on the type of fish, the country of origin and on whether or not it is wild or farmed (some farmed choices are indeed better). I love shrimp but there are serious problems with most of the shrimp from overseas. Gulf Shrimp though? The sweet and near-perfect looking specimens found along Florida’s Gulf Coast are not only some of the most delicious shellfish I’ve ever tasted, they are among the most sustainable as well. So it’s time to wave the American Flag and start buying American when we want shrimp. I’m surprised there hasn’t been a Toby Keith song or at least a talk-radio segment about the importance of buying American shrimp. In fact, I think we wasted far too much time making fun of arugula-eaters as being out of touch. Perhaps it is those buying shrimp from 10,000 miles away we should be taking a look at. They might be the real socialists.
Fresh and local citrus is also very good in Florida. It’s sweeter, nicer looking, and I’m certain healthier than what we get in our supermarkets in the North. Oranges and grapefruits are good for breakfast but because $4 buys you a very large bag of them, I wanted to find some other uses for them as well.
The jumbo prawns are on the pricy side. They’re going to run you around $8/serving. That’s more than many of the proteins I write about here but still less than most entrees in a mediocre restaurant. So drape that American flag around yourself and get yourself some Gulf Shrimp. You’ll be happy with your meal I’m certain. Also, it will keep people from thinking you’re a communist.
Citrus Glazed Gulf Prawns $16/2 servings = $8/Serving
Peel prawns and set aside
In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of vegetable oil (the higher smoke point helps here) over high heat
While oil is heating, juice 1 orange and wedge of grapefruit into a small bowl
Add a tablespoon of soy sauce and a hefty pinch of cracked pepper
Toss prawns in bowl with sauce
One by one, shake off the excess sauce and put in pan (be careful, it may spatter a bit)
Cook for 2 minutes per side or until just cooked through in the middle
Remove prawns from pan and turn heat to low
Add remaining sauce and cook for a minute
Add 2 teaspoons of butter and whisk into sauce
Toss prawns back in the pan to coat with the cooked sauce
Serve on a platter with a citrus wedge if desired