SHRIMP- DOMESTIC WILD CAUGHT, HEADLESS, SHELL-ON, USA
Regular price $17.00Wild Caught, Headless Shell On White shrimp comes in many sizes from super colossal to large. (HLSO)
** Size CT/LB (count per pound).
BLOCK FROZEN OR IQF (INDIVIDUALLY QUICK-FROZEN).
21-25 count/lb. shown in photos
Flavor Profile
| Calories: | 106 |
| Fat Calories: | 15.3 |
| Total Fat: | 1.7 g |
| Saturated Fat: | 0.3 g |
| Cholesterol: | 152 mg |
| Sodium: | 148 mg |
| Protein: | 20.3 g |
| Omega 3: | 0.53 g |
Cooking Tips
Flavorful and firm Gulf shrimp can be breaded, stuffed, boiled with spices or barbecued. Shrimp cooks in just 60 to 90 seconds at a rapid boil. When the meat turns opaque, it’s done. Remember not to overcook — it will toughen the meat.
Cooking Methods
- Boil
- Broil
- Grill
- Saute
- Steam
Origins
Gulf of Mexico - Wild Caught - United States of America
If you’re planning ahead, the best way to thaw shrimp is to transfer it from the freezer to the fridge the day before you plan to cook it. This allows the shrimp to thaw gradually.
But for a quick thaw in under 30 minutes:
- Fill a large bowl with cold water.
- Remove the frozen shrimp from their packaging and seal them in a Ziploc bag. Submerge the bag in the cold water, placing a plate or lid over to ensure it remains fully submerged.
- Let sit for 10-20 minutes, until shrimp are fully thawed. Remove shrimp from bag.
- Place thawed shrimp on a plate lined with paper towels and pat to remove excess water.
- Cook your shrimp however you’d like and enjoy.
