The rock shrimp is a deepwater cousin of the pink, brown and white Gulf shrimp species (Penaeus spp.), but its popularity in the domestic market was slower to develop. The crustacean gets its name from its rock-hard shell, which presented a challenge for processors until a machine was developed to split the tough exoskeleton and devein the shrimp, boosting its availability. Rock shrimp occur from Norfolk, Va., south through the Gulf of Mexico to Mexico’s Yucatan Peninsula. They are harvested by trawling with reinforced nets that can withstand abrasion from coral and rocky bottoms, where the shrimp are caught. Most of the domestic catch is landed on Florida’s east coast. Because rock shrimp are so hard for end users to peel, almost all the harvest is sold as meats. The shrimp are generally small; the largest size is about 21 to 25 shrimp per pound.