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Description
Includes: (5) lbs. Colossal Shrimp
(Fresh; 10-15 count per pound)
(Un-cooked, Shell On)
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.
(Fresh; 10-15 count per pound)
(Un-cooked, Shell On)
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.
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.
Colossal Shrimp 10-15 count (5 lbs.) Recipes
Baked Stuffed Shrimp With Crab
- Ingredients:
- 1 lb. shrimp (16 to 20 ct.)
- 8 oz. crab meat
- 6 oz. bread crumbs
- 5 oz. onion
- 2 1/2 oz. red bell pepper
- 2 1/2 oz. green bell pepper
- 1 egg yolk
- 2 oz. butter
- 1/2 tsp. chopped garlic
- 1 tbsp. poupon mustard
- 2 oz. mayonnaise
- 1 tsp. Lea & Perrins
- Salt and pepper
Preparation Instructions:
Finely diced onion, red pepper and green pepper. Saute in butter without color and add crabmeat and mix. Remove from heat and add bread crumbs, add the rest of ingredients and mix well. Season to taste. Peel, devein and butterfly shrimp. Stuff with crab stuffing. Bake at 350 degrees until golden brown; about 5 to 6 minutes.