Rock Shrimp

Reinforced trawl netting, Florida

If you've never had this fresh deepwater shrimp, you don't know what you're missing! This is your chance to try them. Until 1969, when inventors developed the equipment to remove their hard shells (thus the name "rock" shrimp), these shrimp were eaten only by the fishermen who caught them and knew full well that they were worth the trouble to peel and devein them.

Today all of us can appreciate these firm, sweet, briny shrimp peeled and deveined—pain- and trouble-free. Their flavor and texture has been compared to that of spiny lobster.

These beauties are good grilled, roasted, steamed, and broiled, but they are easily overcooked, so watch them carefully so they don't lose their sweet succulence. Rock shrimp fisheries are managed by NOAA Fisheries and the South Atlantic Fishery Management Council. Approximately 70  - 90 shrimp per pound. Previously frozen. Very low mercury.

-- Rock Shrimp Cooked Like Lobster (Woods Fisheries)

-- Rock Shrimp in Lemon Garlic Butter Sauce (Dinner Mom)

-- Rock Shrimp Roll (Gabrielle Hamilton / The New York Times)