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42,358 pages on this wiki. Rock shrimp derives its name from the rock-like hardness of its shell and can easily be mistaken for a miniature lobster tail. Rock shrimp, which tastes like a lobster, is actually a member of the shrimp family.The texture of the rock shrimp leans toward the lobster, while the palate appeal is more like a shrimp.The rock shrimp (Sicyonia brevirostris) is a deep-water cousin of pink, brown and white shrimps.But due to its hard exoskeleton or shell, it did not have the large market and popularity as its cousins until a machine was invented that would split the tough shell and devein the shrimp.ow rock shrimp are widely available fresh or frozen, whole, headless, shell-on, peeled, round, split or deveined. Similar to deep-sea lobster, rock shrimp live, spawn and are harvested in 120 to 240 feet of water. Harvesting is done with reinforced trawl nets throughout the year.
PREPARATION. â¢ To clean rock shrimp use one of these methods: â¢ For broiling in the shell: Place the rock shrimp on a cutting board, dorsal side down and the swimmerets up. With a sharp knife, cut from the base of the tail to the other end, but not through the shell. Rock shrimp cook more quickly than other shrimp. â¢ To boil: Drop in a pot of boiling salted water, stir, and after 35 seconds pour into a colander and rinse with cold water. â¢ To broil: Place 4 inches from the source of heat for 2 minutes or until the meat turns opaque.