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rock shrimp

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So I got some peeled and deveined rock shrimp from the grocery store and don't know what the best way to cook it would be...any ideas? I want to make a special dinner for my boyfriend for taking such good care of me while I had a sprained ankle. Thanks!

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  1. Yes, your post may end up on the Home Cooking board where I recently posted this recipe for Shrimp with Chardonnay Dijon Cream sauce...it was heavenly!

    http://www.chowhound.com/topics/34416...

    Yaela...by the way, where did you get the rock shrimp? I live in Florida and rarely ever see it any more, though when I bought the shrimp for the above-referenced dish, the wild Gulf shrimp I bought had about 10 rock shrimp mixed in with it!

    3 Replies
    1. re: Val

      Hi, thanks for that delicious looking recipe! Believe it or not I got it from Publix! The meat manager was really nice. I had called another Publix and they said no-can-do so I tried another one and he said no problem! It was a lot more expensive than I thought - $26 for 2 lbs!! But they peeled and deveined it for me. Thanks again for the recipe. Next time I want to try something special I'll keep wild Gulf shrimp in mind.

      1. re: Yaela

        Rock shrimp have a "rock" hard shell on them, and I'm sure, they came peeled and deveined from the box--Publix didn't peel them. Fifteen years ago, when regular Mexican whites got so expensive, the rock shrimp appeared on fish mongers' offerings. Back then the shrimp were selling for $3.00 to $5.00 per pound. Now they are more prized than regular gulf shrimp as they are far more forgiving if over-cooked. I believe wholesale prices now are in the $6 to $7 dollar range.

        1. re: Yaela

          This is exactly why the restaurant I mentioned in FL is so popular - the owner created and patented a machine that does nothing but peel and devein rock shrimp - otherwise it wouldn't be worth it for them to serve rock shrimp by the gallons every day. I guess it's a grueling process without it.

      2. pat very dry, and season with salt, pepper and chili powder. sear quickly in a super hot pan. they'll cook in seconds. finish with squeezed lime, chopped cilantro, sesame oil and sesame seeds. maybe some slivered nori. serve with soba noodles and a miso soup to start. yum.

        1. These shrimp are very tasty, so they don't need a lot of fiddling with. Saute briefly in butter, season with salt and pepper, finish with a squeeze of fresh lemon juice or a splash of white wine. Keep the sides simple, too: crusty bread and a salad. Enjoy!

          1. The famous Dixie Crossroads in Florida (my hometown) that is well known for it's rock shrimp broils them with butter and garlic - fantastic! (they also fry them but I prefer the broil method)

            1. I've had wonderful tempura rock shrimp at a restaurant in NYC - but no recipe I'm afraid. Served with a creamy mustardy sauce and some kind of mild radish.

              2 Replies
                1. re: janie

                  Blue Ribbon Sushi. It's gotten more and more expensive, though, so I've not had it for quite a while.