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Store Brand Large Raw Shrimp Simple Peel Shell Split & Deveined
Store Brand Large Raw Shrimp Simple Peel Shell Split & Deveined
16 oz
About
Details
Ahold� Large Raw Shrimp Simple Peel Shell Split & Deveined. 100% quality guaranteed. Double inspected. To meet our high standards for quality and freshness. 31-40 shrimp per pound. Amount and % daily value per serving. *A low fat, saturated fat free food. 170mg cholesterol. Calories 120. Low fat 2g*, 3%. Sat fat 0g, 0%. Sodium 170mg, 7%. Total carb 0g, 0%.
Ingredients
Shrimp, Salt, Sodium Tripolyphosphate (to retain moisture).
Directions
Keep frozen. Do not refreeze. Thawing instructions: remove desired number of shrimp from bag and place in a colander under cold running water for 5 minutes, stirring carefully to ensure even thawing. Or they may be placed in a bowl and thawed overnight in the refrigerator. Rinse before use. Do not refreeze thawed shrimp. Store in the refrigerator and use within 2 days. Boiling shrimp: to cook 1 lb of shrimp, bring two quarts of water to a boil. Add salt and lemon, if desired. Add shrimp and simmer 3-5 minutes, or until done. Season with your favorite seasoning blend or some fresh lemon juice. Alternative: add 12 oz beer to 16 oz water in large pot. Bring to a boil. Add shrimp and simmer 3-5 minutes, or until done. Season with your favorite seasoning blend. Grilling shrimp: peel shrimp. Skewer each shrimp, first through the tail, then the head. Thread the shrimp through two skewers to keep them from rotating. Marinate approximately one hour with your favorite sauce or salad dressing, if desired, while shrimp are skewered. Grill on medium heat. Baste each side with the marinade and grill until just cooked, 3-5 minutes on each side. Sauteing shrimp: peel shrimp. Heat 2 tablespoons butter and 2 tablespoons olive oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, saute for 3-5 minutes until the shrimp is pink and firm. For added flavor, saute garlic in butter mixture before adding shrimp, or add lemon juice after shrimp are done. Add to your favorite pasta or rice. Baking shrimp: peel shrimp. Make an easy stuffing with 1/2 cup butter, 1 cup bread crumbs, 1/4 cup parmesan cheese, salt to taste, 2 tablespoons lemon juice and 2 tablespoons sherry. Place shrimp in a 13x9x2-inch baking pan. Sprinkle bread crumb mixture over shrimp. Bake at 325 degrees F for 25 minutes until shrimp are cooked and topping is golden. One pound of shrimp serves 3-4. Count Per Pound / Ave. No. of Shrimp Per Serving. 8-12 / 3. 10-15 / 4. 16-20 / 5. 21-25 / 6. 26-30 / 7. 31-40 / 10. 36-40 / 10. 36-45 / 11. 41-50 / 12. 51-60 / 14.
About
Details
Ahold� Large Raw Shrimp Simple Peel Shell Split & Deveined. 100% quality guaranteed. Double inspected. To meet our high standards for quality and freshness. 31-40 shrimp per pound. Amount and % daily value per serving. *A low fat, saturated fat free food. 170mg cholesterol. Calories 120. Low fat 2g*, 3%. Sat fat 0g, 0%. Sodium 170mg, 7%. Total carb 0g, 0%.
Ingredients
Shrimp, Salt, Sodium Tripolyphosphate (to retain moisture).
Directions
Keep frozen. Do not refreeze. Thawing instructions: remove desired number of shrimp from bag and place in a colander under cold running water for 5 minutes, stirring carefully to ensure even thawing. Or they may be placed in a bowl and thawed overnight in the refrigerator. Rinse before use. Do not refreeze thawed shrimp. Store in the refrigerator and use within 2 days. Boiling shrimp: to cook 1 lb of shrimp, bring two quarts of water to a boil. Add salt and lemon, if desired. Add shrimp and simmer 3-5 minutes, or until done. Season with your favorite seasoning blend or some fresh lemon juice. Alternative: add 12 oz beer to 16 oz water in large pot. Bring to a boil. Add shrimp and simmer 3-5 minutes, or until done. Season with your favorite seasoning blend. Grilling shrimp: peel shrimp. Skewer each shrimp, first through the tail, then the head. Thread the shrimp through two skewers to keep them from rotating. Marinate approximately one hour with your favorite sauce or salad dressing, if desired, while shrimp are skewered. Grill on medium heat. Baste each side with the marinade and grill until just cooked, 3-5 minutes on each side. Sauteing shrimp: peel shrimp. Heat 2 tablespoons butter and 2 tablespoons olive oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, saute for 3-5 minutes until the shrimp is pink and firm. For added flavor, saute garlic in butter mixture before adding shrimp, or add lemon juice after shrimp are done. Add to your favorite pasta or rice. Baking shrimp: peel shrimp. Make an easy stuffing with 1/2 cup butter, 1 cup bread crumbs, 1/4 cup parmesan cheese, salt to taste, 2 tablespoons lemon juice and 2 tablespoons sherry. Place shrimp in a 13x9x2-inch baking pan. Sprinkle bread crumb mixture over shrimp. Bake at 325 degrees F for 25 minutes until shrimp are cooked and topping is golden. One pound of shrimp serves 3-4. Count Per Pound / Ave. No. of Shrimp Per Serving. 8-12 / 3. 10-15 / 4. 16-20 / 5. 21-25 / 6. 26-30 / 7. 31-40 / 10. 36-40 / 10. 36-45 / 11. 41-50 / 12. 51-60 / 14.
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