Top 5 Camping & Royal Red Shrimp
Show Description: One of the best ways to Do florida is to camp out from sunrise to starry night. Florida outdoorsman, Chad Crawford shares how to Do florida’s Top 5 camping adventures. Plus, Chef Justin Timineri brings you a seafood pasta recipe fit for a king – Royal Red Shrimp.
You can go camping any time of the year but the cooler months are the best time to go, with their lack of rain, heat, and bugs, it makes for a better camping experience.
Click here for more information on how to Do Car Camping.
Spoil Island Camping
Just like all Florida camping experiences, camping is better over the cooler months, the benefit of Island Camping is that you have almost a guaranteed cool breeze because you’re out on the Indian River.
Click here for more information on how to Do Spoil Island Camping.
There are many places to go horseback camping in Florida if you have your own horses but Forever Florida in St. Cloud, south of Orlando offers their Horseback Safari and Rawhide Roundup programs that give you the full Cracker experience without having to rustle up your own herd.
Click here for more information on how to Do Horseback Camping.
Houseboats can be rented on the St. Johns and Suwanee Rivers, as well as in the Keys. Houseboating can be enjoyed year round but if you want to avoid the summer crowds on the rivers, early spring and fall are best.
Click here for more information on how to Do Houseboat Camping.
Resource Link: Houseboating Rentals
There are tons of great places to go canoe camping in Florida, from the dark waters of the Suwannee to the mangrove islands of the Everglades.
Click here for more information on how to Do Canoe Camping
Resource Link: American Canoe Adventures
Yield 4 to 6 servings
- 1 pound Florida royal red shrimp, or any kind of Florida shrimp, peeled
- 2 tablespoons olive oil
- 6 cloves fresh garlic, minced
- 1 teaspoon crushed red pepper
- Sea salt and fresh ground pepper to taste
- 3 large Florida tomatoes, chopped
- 1 cup white wine
- 1 tablespoon fresh lemon zest
- 1 lemon, juiced
- 2 tablespoons fresh basil pesto
- 8 ounces fresh baby spinach
- 1 pound whole wheat angel hair pasta, cooked
- Grated parmesan cheese as desired
- Preheat a large sauté pan over medium high heat.
- Add olive oil, garlic and crushed red pepper.
- Cook garlic but don’t let it burn.
- Add the tomatoes, wine, lemon zest, and juice.
- Continue to cook sauce until it comes to a simmer.
- Add pesto and shrimp.
- Cook until the shrimp are almost done, watching them carefully.
- Add the baby spinach and stir to combine.
- Taste and adjust seasoning with salt and pepper.
- Serve sauce over warm cooked pasta, and garnish with parmesan cheese.