Keys Fisheries Restaurant, Market and Marina Slideshow

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Shrimp are a delicious saltwater delicacy that is fun to prepare. Have a look at our speciality Shrimp Recipes below or click here to purchase your order of fresh Florida Keys Shrimp!

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Shrimp St. George:


Ingredients:

  • 1 lb Florida Pink Shrimp
  • 1 tbsp Margarine
  • 2 tsp. Paprika
  • 1 tsp. White Pepper
  • 1 tsp. Salt
  • 1 tsp. Minced Garlic

Preparations:

Thaw shrimp, if frozen. Pat Shrimp dry. Combine shrimp, paprika, pepper, salt and garlic. Mix well well in a bowl and set aside. Melt margarine in skillet until hot, but not smoking. Add shrimp and cook on medium for 30 seconds. Stir shrimp and cook for 45 seconds longer, stirring constantly. Remove from heat; serve immediately.

Recommendations:

Makes 4 servings.

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Smothered Shrimp:


Ingredients:

  • 1 lb. medium Shrimp, peeled & de-veined
  • 1 large Onion
  • 1 Green Pepper, seeded & coarsely chopped
  • 1 cup Margarine
  • 8 Oz. Tomato Sauce
  • 1 10 Oz can condensed Cream of Celery Soup
  • 1 tbsp. Lime Juice
  • 1/8 tsp. Garlic Juice
  • 1/8 tsp. Worcestershire Sauce
  • 1/8 tsp. Cayenne Pepper
  • 3 cups Cooked Yellow Rice

Preparations:

Thaw Shrimp, if frozen. Melt Margarine in a 10" skillet over medium heat. Saute onions and green pepper until tender. Add tomato sauce and cook until mixture bubbles. Add soup, lime juice, garlic juice, Worcestershire and Cayenne. Simmer 5 to 6 minutes, stirring occasionally. Add shrimp and cook 10 -12 minutes.

Recommendations:

Serve the dish over the cooked yellow rice. Recipe serves up to 6 servings.

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Orlando Shrimp Salad:


Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 3 tbsp. Dijon-style Mustard
  • 1 tbsp. White Vinegar
  • 2 tsp. Tomato Paste
  • 1 tsp. Minced Garlic
  • 1 tsp. fresh Key Lime Juice
  • 1 tsp. Paprika
  • 2 tbsp. Vegetable Oil
  • 3 tbsp. Chopped Red Onion
  • 2 tbsp. Chopped Parsley
  • Romaine Lettuce

Preparations:

Chill Shrimp. In a food processor, combine mustard, vinegar, tomato paste, garlic, lime juice and paprika. Pulse to mix. Add oil and blend well. Add onions, parsley, and salt to taste. Pulse briefly to mix. Do not overprocess! Combine shrimp with sauce and mix well. Cover and chill at least one hour.

Recommendations:

Serve Shrimp on Romaine Leaves. Recipe yields 4 servings.

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Shrimp Carrot Salad:


Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 2 cups Shredded Carrots
  • 1 cup Diced, Unpeeled Red Apple
  • 1 cup Chopped Water Chestnuts
  • 1 cup Chopped Celery
  • 1/3 cup Raisins
  • 1 cup nonfat Mayonnaise Dressing
  • 3 tbsp. Honey
  • Chopped Parsley (Garnish)

Preparations:

Thaw Shrimp, if frozen. Pat shrimp dry. Cut large Shrimp in half. Combine shrimp, carrots, apple, water chestnuts, celery, and raisins. In a separate bowl, blend mayonnaise and honey. Pour mixture over shrimp mixture. Mix well. Chill for an hour or longer.

Recommendations:

Recipe yields 4 servings.

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Vero Beach Shrimp Salad:


Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 1 8 Oz. pkg. fresh Spinach (Torn Small)
  • 1 cup chopped Red Onion
  • 2 tbsp. chopped Fresh Cilantro
  • 1 cup fresh Florida Orange Juice
  • 2 tbsp. Sherry
  • 2 tbsp. Honey
  • 1 tbsp. Key Lime Juice
  • 1 tsp. Chili Powder
  • 1 tbsp. Olive Oil

Preparations:

Chill Shrimp. Combine with spinach, oranges, onion & cilantro. Toss Lightly. Combine orange juice, sherry, honey, lime juice, chili powder, and olive oil. Blend well and add to salad mixture. Toss until ingredients are mixed well.

Recommendations:

Recipe yields 4 servings.

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Peppered Shrimp Cheese Cake:


Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 1 cup Dry Bread Crumbs
  • 3 tbsp. Melted Butter
  • 16 Oz. Sour Cream, Divided
  • 16 Oz. Soft Cream Cheese
  • 8 Oz. Feta Cheese
  • 5 Oz. Peninsula Gold Pepper Sauce
  • 3 Large Eggs
  • 3 tbsp. Minced Fresh Oregano or 1 tsp. Dried Oregano
  • 2 tbsp. Minced Fresh Thyme, or 1 tsp. Dried Thyme Leaves
  • 1 cup Chopped Red Bell Pepper

Preparations:

Combine Bread Crumbs and butter; press into the bottom of two 6" spring form pans. Set aside. Beat 8 oz sour cream, cream cheese, feta cheese and pepper sauce until smooth. Add eggs, one at a time, beating well after each. Stir in oregano, thyme and peppers, pour mixture into pans. Bake at 325 for 30 minutes. Cool, then cover and chill at least 4 hours. To serve, chop all but 12 shrimp & mix chopped shrimp with remaining sour cream and spread on top of cakes. Remove from pans and garnish with remaining shrimp.

Recommendations:

Serve with cut vegetables and hard bread or crackers. Makes 16 appetizer servings.

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Gulf Garden Salad:


Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 2 cups cooked and chilled Cavatelli Pasta
  • 1 cup Chopped Celery
  • 1 cup Chopped Zucchini
  • 1 cup Chopped Snow Peas
  • 1 cup Sliced Green Onion
  • 1 cup Sliced Ripe Olives
  • 1 cup White Vinegar
  • 1/3 cup Olive Oil
  • 2 tbsp. Key Lime Juice
  • 2 tbsp. Grated Parmesan Cheese
  • 1 cup Chopped Fresh Basil

Preparations:

Combine all ingredients except cheese and basil; chill for at least 1 hour. Add cheese and chopped basil.

Recommendations:

Serve with fresh, sliced tomatoes. Makes 4 servings.

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Island Curried Shrimp:


Ingredients:

  • 1 lb. cooked, peeled & de-veined Shrimp
  • 1 medium Banana, Diced
  • 1 medium Apple, Diced
  • 1 medium Mango, Diced
  • 1 cup Sliced Onion
  • 2 tbsp. Butter
  • 2 cups for Fish Stock or Seafood Bouillon Broth
  • 2 tbsp. Cornstarch
  • 1 cup Water
  • 2 tbsp. Key Lime Juice
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 5 Oz. Peninsula Gold Pepper Sauce
  • 1 tsp. Curry Powder
  • 2 cups Cooked Rice
  • 1 cup Shredded, Toasted Coconut

Preparations:

Pat shrimp dry, set aside. Saute banana, apple, mango and onion in butter for 5-6 minutes. Stir in stock. Cook and stir until mixture boils. Reduce heat and simmer for 15 minutes. Strain and reserve sauce. Mix cornstarch with water and mix until smooth. Add to strained sauce and mix well. Set aside. Saute shrimp, lime juice, salt and pepper over medium heat for 1 minute. Stir sauce, pepper sauce and curry into shrimp mixture. Cook, stirring constantly, about 2 minutes until sauce thickens.

Recommendations:

Serve Immediately with Rice. Make 6 servings.

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Florida Simmered Shrimp:


Ingredients:

  • 2 lbs. Florida Shrimp
  • 2 Qts. Water
  • 1 1 Oz. Bag of Prepared Shrimp Boil
  • 2 tsp. Salt
  • 1 Onion, Sliced
  • 1 Lemon, Sliced
  • 1 Clove Garlic, Sliced

Preparations:

Combine all ingredients except shrimp in a four-quart sauce pan. Cover and bring to a boil on high heat. Add shrimp, reduce heat to medium-high, cover and cook 6-8 minutes, or until the largest shrimp is opaque through. Stir occasionally during cooking. Drain and chill.

Recommendations:

Serve with favorite dipping sauce. Recipe yields 4 servings.

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