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Description
Includes: (3) lbs. Fresh Uncooked, Shell-On Colossal Shrimp (10-15 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 Colossal Shrimp 10-15 count (3 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 (3 lbs.) Recipes
Baked Stuffed Shrimp
Ingredients:
- 3 lbs of 10-15 count shrimp (peeled, tails on)
- 1 cup fresh breadcrumbs (preferably from a baguette or Italian bread)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional, for a tangy twist)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Old Bay seasoning or seafood seasoning (optional)
- Salt and pepper, to taste
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Instructions:
- Prepare the Shrimp: Preheat your oven to 375°F (190°C). Arrange the shrimp in a large baking dish. Using a small knife, make a shallow cut along the back of each shrimp to create a "pocket" for stuffing, but be careful not to cut all the way through.
- Make the Stuffing: In a medium bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, melted butter, olive oil, mayonnaise, Dijon mustard (if using), garlic powder, onion powder, and Old Bay seasoning. Mix well until everything is evenly combined. Add salt and pepper to taste.
- Stuff the Shrimp: Using a spoon, stuff each shrimp with the breadcrumb mixture, pressing gently to pack it in. You can mound it slightly on top of the shrimp.
- Bake the Shrimp: Place the stuffed shrimp in the baking dish. Drizzle a little extra olive oil over the top to help them brown. Bake in the preheated oven for 20-25 minutes, or until the shrimp are pink and opaque, and the stuffing is golden brown and crispy on top.
- Serve: Remove from the oven and garnish with fresh parsley and lemon wedges. Serve hot with your favorite side dish like rice, salad, or roasted vegetables.
Tips:
- For added flavor, you can sauté a small amount of finely chopped onion, garlic, or bell pepper and mix it into the stuffing.
- If you want a crispier topping, broil the shrimp for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.