(Farfantepenaeus duorarum)

For the next couple of weeks, they are running abundantly around the West shore of the Florida peninsula. Shrimp are harvested outside of Clearwater, offloaded in Tampa. All shrimp are grading out at 21-25ct, trawl harvested off the F/V Calico Jack and F/V Conseption.
 
What makes Pinks so different from the Whites/Greentails we normally see?
 
Well, first their raw appearance often gets confused as cooked. This is not the case!
When cooked, their outer shell color becomes an even deeper, brighter pink, while the translucent meats firm up to appear opaque white in color, with a slight curling of the tail.  They also have definable characteristics while in raw form like blue hues on the tail, and a darker pink spot on either side of their body.
 
Secondly, often referred to as one of the tastiest shrimp found domestically these shrimp have a snappier, sweeter bite to them, with a hint of salty brine on the backend. They grill up well and pair best in dishes that feature delicate sauces and flavors. 
 
Thirdly, these have a year-round open season. However, we don’t often see them until at their peaks in the early Spring and late Fall in the Gulf of Mexico. Enjoy these nutritious and delicious ocean treats while they’re here!

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