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Recipe Cards
A compilation of recipes from each of the 28 National Estuary Programs*

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Charlotte Harbor Estuary
Phone: 941.995.1777
Web: www.chnep.org

Santa Rosa Shrimp

1-1/2 lbs raw Florida shrimp,
peeled and deveined
2 tbl minced Florida garlic
1 tbl Florida lime juice
1 tsp ground thyme
1 tsp salt
1/2 tsp white pepper
Nonstick cooking spray
2 cups fresh Florida whole corn kernels
1 cup chopped Florida green bell peppers
1 cup chopped Florida red bell peppers
1/2 cup chopped Florida onions
1 large Florida tomato, cut in 8 pieces

Drain shrimp of all excess water.

In large mixing bowl combine shrimp, garlic, lime juice, thyme salt and white pepper; mix well.

Lightly oil large skillet with cooking spray and cook shrimp on medium high for 6 to 8 minutes, stirring occasionally. Remove shrimp from skillet; set aside.

In same skillet add corn, bell peppers and onions; cook on medium until corn is tender. Add shrimp and tomatoes to skillet, heat thoroughly. Serves six.

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.



Charlotte Harbor Estuary is located on Florida's west coast on the Gulf of Mexico where three large rivers meet to form Florida's second largest estuary. The economy is based on recreational and commercial fishing, agriculture, mining, tourism, the retirement community, and construction. The coastal population increases by more than 30 percent for several months each year because of seasonal business and vacationing tourists. The subtropical climate and barrier islands that stretch along the coastline make boating, fishing, shelling, walking, and birdwatching particularly enjoyable activities.