Florida offers a plethora of ingredients, some of which are largely ignored. That was true of rock shrimp, although the folks at Dixie Crossroads in Titusville would probably disagree. They’ve been serving rock shrimp for years.
For the rest of us, it was hard to come by until it began being sold to consumers at grocery stores and we are lucky to have them. Slightly sweeter than Gulf shrimp, these beauties are more akin to langostinos than shrimp.
Here’s a recipe as an ode to treasure rock shrimp. You can toss this together in ten minutes and have it on the table.
1 lb peeled, deveined rock shrimp
1 package of stir fry vegetables (mine contained mushrooms, two kinds of cabbage, carrots, broccoli, red peppers and more)
1 tsp sesame oil
2 TB Chai Teriyaki Sauce from Intensity Academy
1/2 tsp fine sea salt, plus a pinch
30 turns of ground black pepper or chipotle black pepper (which is what I used)
1 pasteurized egg yolk
1 tsp Dijon mustard
1/4 tsp lemon zest
1/2 TB fresh lemon juice
pinch of cayenne pepper
4 TB vegetable oil (for the aioli)
1 TB capers
slice of lemon for garnish (optional)
In a large frying pan or stir fry pan, add the sesame oil and heat over high heat. When good and hot, add the vegetables. Stir to coat and leave for a minute. Add 1 TB of the teriyaki. Stir again and cover for three minutes. Season the shrimp with 1/2 tsp sea salt and the chipotle or black pepper. Add the shrimp to the pan. Stir. Add another TB of the teriyaki and stir. Cover for two minutes. In a bowl add egg yolk, mustard, lemon juice, pinch of salt and cayenne. Whisk together and SLOWLY drizzle in the vegetable oil until it is a rather thick, sauce consistency. Add the capers and the lemon zest. Stir to incorporate.
Plate the stir fry and drizzle the aioli over the top. The flavors blend well.
Serve immediately and enjoy!