Our largest peeled and deveined un-cooked shrimp U-15 from the warm gulf of Mexico.
20 servings per box
Nutrition Facts
| Portion size | 3oz. |
| Calories | 84 |
| Fat (g) | 0.9 |
| Cholesterol (mg) | 166 |
| Sodium (mg) | 190 |
| Carbohydrates (g) | 0 |
| Protein (g) | 17.8 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Cooking Instructions: Boiled: Add frozen shrimp to unsalted boiling water. Add desired seasoning and continue to cook for 1 to 2 min. after water re-boils. Serve warm or chilled for shrimp cocktail. Pan Fry: Heat ¼ teaspoon of olive oil in large skillet and add pat-dry frozen shrimp and desired seasoning. Cook for 3 to 5 min. Deep Fry: Dip shrimp in milk and lightly dust with flour. Add to medium heated vegetable oil and fry until golden brown. Personal Gourmet Rigatoni and Shrimp: INGREDIENTS: 1 teaspoon each olive oil and margarine 10 Personal Gourmet shrimp 1 tablespoon chopped fresh basil or 1 teaspoon dried ¼ cup diced onion 1 garlic clove, minced ½ medium bell pepper, seeded and thinly sliced ½ oz. pignolias (pine nuts) lightly toasted ½ cup sliced mushrooms 2 tablespoons half-and-half 1 cup canned Italian tomatoes, seeded and chopped Dash each salt and pepper 2 cups cooked rigatoni or macaroni (hot) 2 tablespoons dry vermouth INSTRUCTIONS: In a skillet combine oil and margarine and heat over medium heat until margarine is bubbly and hot; add onion and garlic and sauté for 1 min. (do not brown garlic). Reduce heat to low; add bell pepper and mushrooms and sauté until vegetables are soft, 3 to 4 min. longer. Add tomatoes, vermouth, and basil to skillet and, stirring occasionally, bring mixture to a boil; stir in shrimp and pignolias and cook over medium-high heat until shrimp turn pink, 3 to 5 min. Remove skillet from heat and add half-and-half, salt, and pepper; stir to blend thoroughly. Add rigatoni or macaroni to mixture and coat with sauce. Serves 2.
Serving Suggestion
Our largest raw shrimp: saute with garlic, chili flakes, and white wine for scampi, or grill for tacos and rice bowls.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.