Locally grown shrimp were in the spotlight and on the menu last Monday as five popular chefs competed in the first-ever Shrimp Burger Challenge at the brand-new Fellsmere Fresh Farmers Market. Fellsmere’s Florida Organic Aquaculture (FOA) had teamed up with Florida Food & Farm Magazine to discover “the world’s best shrimp burger.”
The main ingredients, of course, were the “healthy, happy, homegrown shrimp” born and raised at Fellsmere’s own shrimp farm, which uses environmentally beneficial and sustainable methods. Choosing a favorite from among all the enticing aromas and deliciousness wasn’t easy, but the VIP judges eventually selected shrimp burger-meister extraordinaire, Chef George Patti, who runs M.E.A.T. Eatery and Taproom restaurants in Boca Raton and Islamorada, as the Challenge winner.
Also bringing their A-games to the Challenge were Chris Bireley of Vero Beach’s Osceola Bistro, Blake Malatesta of 50 Ocean in Delray, Clay Carnes from The Grille in Wellington and Jeremy Hanlon of Benny’s on the Beach in Lake Worth.
FOA scientist Fred Prahl, who oversees the farm’s live feed process, also set out shrimp salad and ceviche appetizers, which were being gobbled up as fast as he could spoon it into little cups.
“It’s my wife Anneliesse’s recipe,” he said of the tender little crustaceans, enhanced by avocado.
Among the guest judges were Lisa Lavarre, culinary coordinator at Indian River State College, IRSC culinary arts instructor Peter Stubblefield, and Teri Pinney, executive director of the Florida Aquaculture Foundation, who are all working with FOA to create an aquaculture academy at the farm.
Other judges included Fellsmere City Manager Jason Nunemaker, Fellsmere Police Chief Keith Touchberry, Indian River County Commission Chairman Wesley Davis, Fort Pierce Mayor Linda Hudson, Rhonda Blakey and Guy Purty from the Treasure Coast Food Bank, and Vicki Wild from the Sebastian River Area Chamber of Commerce. All agreed the task of picking the tastiest of the five shrimp burgers was a tough – but delicious – challenge.
Vince Palmer, an FOA distributor covering Palm Beach, Broward and Miami-Dade counties, said the supply can’t keep up with the growing demand, adding, “Palm Beach is a beast.”
Bireley’s Osceola Bistro, a proponent of local ingredients and one of FOA’s first customers, calls the shrimp simply awesome. “Back then, a year and a half ago, I’d drive to Fellsmere twice a week to get them. Now I order at noon and have them, still kicking in the box, at 12:30. It’s great to have them so fresh.”
His Osceola menu stars FOA shrimp in Vietnamese style spring rolls and shrimp and grits, as well as shrimp and spinach pasta, made from scratch and inspired by a stay in Italy, where the superiority of dishes made fresh and from scratch became part of his culinary philosophy. Bireley promises the shrimp burger he created for the Challenge will also appear as a special on his menu from time to time.
The Fellsmere Fresh Farmers Market, which will have its official grand opening Oct. 16, is another project developed by the community-committed Florida Organic Aquaculture CEO Cliff Morris.
The goal, says Morris, is to provide a retail outlet for local growers and craftsmen who have not had a local market. Native grasses and flowers edge a walkway leading to the broad front porch of the tree-shaded, tin-roofed building just north of the Marsh Landing restaurant on Broadway.
The front room houses glassed coolers of shrimp, as well as wooden shelves and cable spindles displaying locally produced sauces, honey, soaps, cookies, tea, even handmade wooden walking sticks. Two adjacent rooms display antiques, also available for sale.
