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Description
Includes: (5) lbs. Fresh Uncooked, Shell-On X-Large Shrimp (26-30 count per pound)
Gulf X-Large Shrimp 26-30 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 X-Large Shrimp 26-30 count (5 lbs.) Recipes
Shrimp and Sausage Skillet
Ingredients:
- 5 lbs of 26-30 count shrimp (peeled, tails on or off)
- 1 lb smoked sausage or andouille sausage (cut into 1/2-inch slices)
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 bell pepper (any color), diced
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional for added flavor)
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Optional: Lemon wedges for serving
Instructions:
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage slices and cook for about 5-7 minutes, turning occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and bell pepper, cooking for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Season the Vegetables: Add the paprika, smoked paprika (if using), cayenne pepper, thyme, and oregano to the skillet. Stir to coat the vegetables in the seasonings. Cook for another minute to bring out the flavors.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side, then flip the shrimp and cook for another 2-3 minutes until they turn pink and opaque. Season with salt and pepper to taste.
- Deglaze and Combine: Add the chicken broth to the skillet, stirring to combine and deglaze any browned bits on the bottom of the pan. Return the cooked sausage to the skillet, tossing everything together. Let it simmer for another 2-3 minutes to heat through and meld the flavors.
- Serve: Sprinkle with fresh parsley and serve with rice, crusty bread, or a simple salad. For added brightness, serve with lemon wedges on the side.