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Description
Includes: (3) lbs. Fresh Uncooked, Shell-On X-Large Shrimp (26-30 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 X-Large Shrimp 26-30 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 X-Large Shrimp 26-30 count (3 lbs.) Recipes
Garlic Lemon Shrimp and Asparagus
Ingredients:
- 3 lbs of 26-30 count shrimp (peeled, tails on or off as desired)
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Optional garnish: Lemon wedges
Instructions:
- Prepare the Asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp. Season with salt and pepper, then remove from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the butter and remaining 1 tablespoon of olive oil. Once melted, add the minced garlic and red pepper flakes (if using), 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 each side until the shrimp are pink and opaque. Season with salt and pepper to taste.
- Make the Sauce: Add the white wine (or chicken broth) and lemon juice to the skillet, stirring to deglaze the pan. Let the sauce simmer for 1-2 minutes to reduce slightly. Stir in the lemon zest and fresh parsley.
- Combine Shrimp and Asparagus: Return the cooked asparagus to the skillet, tossing everything together to combine. Let it cook for another 1-2 minutes to heat through.
- Serve: Transfer to a serving dish and garnish with additional parsley and lemon wedges if desired. Serve immediately with rice, pasta, or crusty bread to soak up the delicious garlic lemon sauce.