Rock Shrimp

It’s a great thing at my age to discover a new seafood, and I just devoured my first mess of Rock Shrimp.  These little critters have been off the Florida Coast for a long time, but no one fished for them for a very good reason.  They aren’t named rock shrimp because of their habitat; it’s because their shells are rock hard, and until recently there was no practical way to get to the good stuff.  Now with the invention of high speed splitting machines, these well armored crustaceans have hit the market, and I’m sending up a cheer. I had my first taste of them at Dixie Crossroads in Titusville, Florida. http://dixiecrossroads.com/  If you’re on your way to Cape Canaveral, it’s a good place to stop.  You may just spend your afternoon eating shrimp and forget all about outer space. 

You can order rock shrimp by the pound. If you make a mistake and under-order, your friendly waitress will bring you more. She starts you off with corn fritters, which are addictive, but filling, so go easy.  The shrimp are sweet.  Some compare the flavor to lobster, but I think it’s unique, and these were absolutely the best shrimp I ever tasted.  They came broiled and accompanied by lemon and melted butter. Annette liked them with butter, but I thought they were perfect with just a side of cheese grits.  For a beverage I chose Fat Tire Ale, a local brew.

Should you have any room when the shrimp are gone, Dixie Crossroads serves an excellent key lime pie.