DETAILS
DETAILS
From sautéing, boiling and grilling, the ease and versatility that comes with cooking Large Raw Shrimp make it the perfect complement for your seafood dinner. This product comes shell-on and deveined, which means the shrimp can be easily peeled for effortless preparation.
Nutrition Info
Nutrition Info
| Calories/Energy | 80 kcal |
| Fat | 0 g |
| Satured Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 190 mg |
| Sodium | 1080 mg |
| Salt | 0 g |
| Potassium | 150 mg |
| Carbohydrate | 0 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 19 g |
| Calcium | 50 mg |
* Per 6 piece 125g serving
Cooking Instructions
Cooking Instructions
Saute
-
Pat shrimp dry. Heat a heavy pan over medium-high heat with 1-2 tablespoons of olive oil or butter. Place shrimp in a single layer, without crowding the pan. Cook for 1.5-2 minutes per side and shrimp starts to turn light pink and turn shrimp over to cook for an additional 1-2 minutes on the other side. Shrimp should be opaque when done.
Boil (best for classic peel-and-eat or chilled shrimp cocktail)
- Bring a pot of salted water and seasonings, such as Old Bay or garlic to a rolling boil. Add shrimp and cook for 3-4 minutes, until shrimp turn opaque-white and pink. Transfer shrimp immediately into an ice bath to stop cooking process. Drain and store for use in cold applications.
Roast
- Preheat oven to 400oF (200oC). In a bowl, toss shrimp in olive oil and seasonings, such as salt, pepper and garlic powder. Spread shrimp into a single layer on a baking sheet. Roast for 6-8 minutes, turning half-way through cooking time. Shrimp should be opaque when done.
BBQ Grill
- Preheat BBQ to medium -high heat (about 400oF). Thread shrimp onto skewers to prevent them from falling through grates. Brush both sides with garlic butter or oil. Grill for 4-6 minutes turning half-way through cooking time and brush with garlic butter again. Serve immediately.
Look at the Shrimp recipes for great applications!