We are extremely excited to introduce our newest line, Sun Shrimp, fresh from Florida right outside of Ft. Myers. So what makes Sun Shrimp so special? For starters, Sun Shrimp are the first truly chemical free shrimp, having no impact on the environment while delivering quite possibly the best shrimp we have ever tasted.
In our visit down to the Sun Shrimp facility, we were extremely impressed with their passion for the industry. Our fresh buyer was able to meet some of the Sun Shrimp team who are made up of a group of biologists that care about the environment, sustainability issues and bringing a healthy product to the market. It was very obvious that their passion holds true throughout the entire process.
Sun Shrimp are cultured in state of the art bio-secure greenhouses, where they are grown in clean, clear water that have no pesticides or chemicals in it. Sun Shrimp are cultivated by using disease free seed stocks combined with natures all natural process using algae and probiotics powered by the sun. This truly is a completely sustainable process where there are NO negative impacts on the environment. And the best part about it, when it comes time to harvest, all they use is ice. There are no chemicals, no antibiotics and no preservatives.
Once we place our order, the shrimp are harvested and immediately dipped in a chill-killed ice bath for preservation. After they are placed on ice, they are graded, packed and ready to be shipped within just a few short hours after harvest. And the taste is unbelievable! Sun shrimp are firm in texture with a slightly sweet, clean taste.
Just in case you missed it, our Market Chef Terrie cooked up a delicious Shrimp Boil featuring our Fresh Florida Sun Shrimp yesterday on Fox 8’s New Day CLE! Interested in cooking one yourself? Check out her recipe below!
Low Country Shrimp Boil
- 1 ¼ lbs. Easy Peel Shrimp
- 4 ears of corn shucked and cut in halves or quarters
- 1 lb. small red skin potatoes washed and cut in half
- 1 lb. Kielbasa or Andouille Sausage -cut in 1 inch pieces
- 2 lemons, cut in half
- 6 cloves of garlic, peeled left whole
- 1 large red onion quartered
- ½ cup Old Bay seasoning
- 6 springs of Fresh thyme
- 2 bay leaves dried or fresh
- 2 Tbsp. sweet butter
- Hot sauce to taste
- 4 quarts of water
-In a large pot add the water and squeeze both lemons into the water add. Once lemons are completely squeezed, add the remainder of the lemons to the pot as well as the old bay seasoning, garlic, onion, thyme and bay leaves. Cover and bring to a boil. Once the pot is boiling, reduce the heat to a simmer and add potatoes. Cook until tender – approximately 10 minutes.
-Once the potatoes are tender, add the corn cook 5 more minutes. After the 5 min have passed, rinse off shrimp and add it to the pot along with the sausage. Cook for 5 minutes or until the shrimp is opaque.
-In a large serving bowl, add the butter and a couple splashes of hot sauce. Transfer, with a slotted spoon, everything into the large bowl from the pot plus a cup of broth. Toss and serve. (Serves 4)
Traditionally, the shrimp boil is poured onto white butcher paper and served from the middle of the table. You can also serve family style with crusty bread and additional old bay seasoning on the side.
In place of, or addition to the shrimp, you can add crawfish, soft shell crab, scallops, mussels, mussels, and crab legs. Serve with Cajun dirty rice!
Have the napkins ready….and most importantly, enjoy!
The Euclid Fish Company