We love our Gulf Pink Shrimp and these easy recipes here in South West Florida.

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If you are looking for an easy and tasty shrimp recipe, let this be the one!

Are you stuck up North remembering your days in the sun, or just in a recipe rut? All of us here at Good Time Charters have just what you need! Read the recipes below to indulge in the flavors of Southwest Florida, a mix of American southern cooking with the flavors and spice of the Caribbean. Bon appetite!

For your main dish, re-create one of our regions most popular items- Yucatan Shrimp! And no meal from Ft. Myers Beach- Sanibel is complete without a mojito!

Use wild caught shrimp and leave the farm raised stuff behind. We call our local shrimp here in SW Florida “Pink Gold” and they are delicious. Yes, farm raised shrimp may be cheaper but they lack flavor, are not local, and can have chemicals. We have a saying here: “Friends don’t let friends eat farm raised shrimp”. Don’t get wild caught shrimp where you live? You can order them online to be Fed Exed to you from Randy’s seafood located in Naples.

Yucatan Shrimp (http://cooking.nytimes.com/recipes/1013144-yucatan-shrimp)

 

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large clove garlic, minced
  • Juice of two large limes
  • 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
  • Kosher salt
  • freshly ground black pepper to taste
  • 1 pound large, fresh, shell-on wild caught shrimp
  • 1 teaspoon fresh jalapeño, seeded and chopped (optional, leave some of the seeds in if you want this to be really spicy but be careful…)
  • 2 tablespoons chopped fresh cilantro

How To:

  1. In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
  2. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper to taste. Turn off the heat and allow the sauce to rest.
  3. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
  4. In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again. Serve and enjoy! Or head over to Doc Ford’s or the Beached Whale right here in Fort Myers Beach after a dolphin cruise or fishing charter with us and try their version!

This recipe pairs well with a mojito!

Mojito (http://liquor.com/recipes/mojito/#A3HbBMBEOPUsAhCu.97)

 

Ingredients in the Mojito Cocktail

  • 6 fresh Mint leaves
  • .75 oz Simple syrup (one part water, one part sugar, boil together until sugar dissolves- I make a big batch and store in fridge, use in tea, lemonade, etc)
  • .75 oz Fresh lime juice
  • 5 oz White or light rum
  • 5 oz Club soda

Garnish: Mint sprig and a slice of lime

Glass: Highball

How to make the Mojito Cocktail

In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig.
Read more at http://liquor.com/recipes/mojito/#GdeSTPXmxoTgI1ix.99