Shrimp was battered, sautéed, paired up with grits, Creole-spiced and served over rice.
It was the main ingredient in a cake and was cooked in fryers and on grills.
This seafood favorite was devoured in many forms at the Shrimpfest in Fellsmere this weekend by a crowd much larger than expected.
Rotary Club of Sebastian, the Exchange Club of Fellsmere and the Florida Aquaculture Foundation teamed up to organize this event as a fundraiser to benefit children.
They invited chefs from six well-known local restaurants to prepare shrimp in favorite recipes.
The all-natural Pacific White Shrimp was grown locally in Fellsmere by Florida Organic Aquaculture.
Grown indoors under tight water quality controls, this shrimp is the result of sustainable, environmentally beneficial food production techniques.
And because it is grown right here in the community, it was fresh in the dishes served at the festival.
A four-ounce serving of shrimp supplies 47 percent of the daily value for protein with only 112 calories and less than a gram of fat. So it's a good choice for healthy eating.
The chefs made certain that it was delicious as well.
Tiki Bar and Grill prepared shrimp in an irresistible garlic butter sauce with Parmesan cheese.
Osceola Bistro's Chef Owner Chris Bireley's succulent shrimp and grits were seasoned just right.
Two restaurant chefs prepared battered and fried shrimp and both were good.
Squidlips Overwater Grill served their moist and tender fried shrimp with French fries and cocktail sauce, and Old Fish House Bar and Grill offered a mouth watering shrimp with sauce.
Marsh Landing Chef Larry Bass's creation was a not-too-spicy, delicious Creole shrimp over rice.
Capt Hiram's served two shrimp dishes. Shrimp cakes over an Asian-influenced slaw were beautifully presented by Chef Dan Wood and the flavorful shrimp arepa was the handiwork of Chef Justin Spelman.
Many of these chefs also offer the organic, locally grown shrimp in their restaurants.
Osceola Bistro has been using this local, organic shrimp for two years.
"This shrimp is true to our concept of farm to table," said Osceola Chef Owner Chris Bireley.
"When Florida Aquaculture began the shrimp farm in Fellsmere, I jumped into my truck and went out to see the farm. I was so impressed with this phenomenal shrimp. They are flavorful, light, and true to what shrimp should be. We use it solely for our shrimp entrées in our restaurant."
John Scruggs, Food and Beverage Director at Capt Hiram's also likes being able to offer local fresh, organic shrimp and other local products in their restaurant.
"We use this shrimp, depending upon availability, and are so pleased to be included in this annual Shrimpfest here in Fellsmere."
Fran Adams from Fellsmere's Marsh Landing Restaurant was very enthusiastic about the organic shrimp farm and was glad people were able to sample it in half a dozen dishes at the festival.
"Shrimp has such wide appeal," she said.
For more information about locally raised shrimp visit www.flaquaculture.com
Maribeth Renne dines anonymously at the expense of Treasure Coast Newspapers for #TCPalm Social. Contact her at maribeth.d.renne@gmail.com or follow @mebpeb on Twitter.
