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Description
Includes: (5) lbs. Fresh Uncooked, Shell-On Medium Shrimp (40-50 count per pound)
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.
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 Medium Shrimp 40-50 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 Medium Shrimp 40-50 count (5 lbs.) Recipes
Classic Shrimp Boil
Ingredients:
- 5 lbs of 40-50 count shrimp (peeled, tails on or off)
- 4 ears of corn, broken in half
- 2 lbs baby potatoes (or small red potatoes)
- 1 lb smoked sausage (cut into 2-inch pieces)
- 1 onion, quartered
- 1 head of garlic, halved
- 2-3 tablespoons Old Bay seasoning (or your favorite seafood boil seasoning)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon black peppercorns
- 1/2 cup salt (adjust as needed)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 lemons, quartered (for boiling)
- 1/4 cup fresh parsley, chopped
- 1/2 cup unsalted butter (melted, for serving)
- Optional: Hot sauce or cocktail sauce (for dipping)
Instructions:
- Prep the Ingredients: Fill a large pot (or stock pot) halfway with water. Add the Old Bay seasoning, paprika, cayenne pepper (if using), peppercorns, salt, and lemon quarters. Bring the water to a boil over high heat. Once it’s boiling, reduce the heat slightly to maintain a strong simmer.
- Cook the Potatoes: Add the baby potatoes to the pot and cook for about 10-15 minutes, until they are just beginning to soften (you should be able to pierce them with a fork). If using larger potatoes, they may need to cook a bit longer.
- Cook the Corn and Sausage: Add the corn and sausage to the pot. Continue cooking for another 10-15 minutes, until the corn is tender and the sausage is heated through.
- Cook the Shrimp: Once the potatoes and corn are nearly done, add the shrimp to the pot. Cook for about 3-4 minutes, until the shrimp are pink and opaque. Be careful not to overcook the shrimp!
- Drain and Serve: Carefully drain the contents of the pot (you can reserve a little bit of the broth for dipping if you’d like). Arrange the shrimp, potatoes, corn, and sausage on a large platter or spread out on a table covered with butcher paper. Sprinkle with fresh parsley for garnish.
- Serve with Butter and Lemon: Drizzle melted butter over the shrimp and the other ingredients, and squeeze fresh lemon juice on top. Serve with additional lemon wedges on the side, and optional hot sauce or cocktail sauce for dipping.