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Description
Includes: (5) lbs. Fresh Uncooked, Shell-On Colossal Shrimp (10-15 count per pound)
Texas wild caught gulf shrimp are known worldwide for their sweet flavor and hearty texture. Shrimp can be used for a variety of dishes such as salads, scampi and ka-bobs. Serve them steamed with butter on the side or just lightly bread and drop them in the deep fryer.
Gulf Colossal Shrimp 10-15 count (5 lbs.) Handling & Preparation
Our shrimp will arrive fresh to your door. Fresh shrimp can be stored for up to three days after they arrive and frozen can be kept up to four months.
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
Gulf Colossal Shrimp 10-15 count (5 lbs.) Recipes
Shrimp Scampi
Ingredients:
- 5 lbs of 10-15 count shrimp (peeled and deveined, tails on or off as desired)
- 12 tablespoons unsalted butter
- 3 tablespoons olive oil
- 8 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/2 cup fresh parsley, chopped
- 1 lb pasta (linguine, spaghetti, or your choice)
- Salt and pepper, to taste
- Optional: Grated Parmesan cheese (for topping)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
- Cook the Shrimp: While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Sear the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink, then flip them over and cook for another 2-3 minutes on the other side until fully cooked. Season with salt and pepper to taste. Remove the shrimp from the skillet and set aside.
- Make the Scampi Sauce: In the same skillet, add the white wine (or chicken broth) and lemon juice. Scrape up any browned bits from the bottom of the pan. Bring the liquid to a simmer and cook for 1-2 minutes to reduce slightly.
- Combine Shrimp and Pasta: Add the cooked pasta to the skillet, tossing to coat in the sauce. If the pasta seems dry, add a little of the reserved pasta water to create a silkier sauce. Stir in the shrimp, lemon zest, and fresh parsley. Toss everything together until well combined and heated through.
- Serve: Serve the shrimp scampi immediately, garnished with additional parsley and optional grated Parmesan cheese.