shrimp have a mild, sweet flavor and a satisfying texture. Our wild caught Key West Pink and Texas Gulf White shrimp may be seasoned and steamed, poached, grilled or
sautéed. Serve shrimp as an appetizer, use them in creole, or broil them with butter and garlic for a
Texas Gulf Whites - known for their firmer texture, these premium shrimp are harvested off the coast of Texas. The Jumbo and Big Momma sizes are individually, quick-frozen on the vessel and will arrive frozen The huge Mega-Monster size is thawed to arrive fresh.
Key West Pinks - these beautiful shrimp are newly added to our line of amazing, world-class shrimp. They're famous for being super sweet. These shrimp are truly a first-class delight at the dinner table. Both sizes of Key West Pinks are individually, quick-frozen on the vessel and will arrive frozen.
All wild caught Key West Pink and Texas Gulf White shrimp are packaged in 1lb containers for easy usage.
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Fresh shrimp are dry and firm. Fresh shrimp can be consumed
immediately, refrigerated for a few days or stored in your freezer for use at a later date. Shrimp in the shell are called "green."
Allow about 1 pound of green shrimp, or ½ pound cooked shrimp without shells for three servings. In buying, a rule of thumb is that 2 to 2½
pounds of shrimp in the shell gives only about 1 pound cooked shelled shrimp, or 2 cups.
Shrimp may be cooked in the shell or unshelled, but the shells add considerable flavor. Shelling is easy before
or after cooking. A tug will pull the body shell from the tail. De-vein shrimp using a small pointed knife or the end of a toothpick.
Never overcook shrimp. If they are fresh, drop them into boiling stock or water. Reduce the heat at once and
simmer 3 to 4 minutes. Remove them from the heat before they curl up. Drain at once to prevent overcooking. To cook frozen shrimp, drop them
frozen into boiling stock or water and then count the time from when the stock comes to a boil again.
1 cup all-purpose flour 1 tablespoon smoked sweet or hot paprika 3 large
eggs 1½ cups bread crumbs, or crushed crackers, or panko 2 pounds large shrimp, peeled, deveined, tails left on olive oil or
vegetable oil for deep-frying salt to taste
In a medium bowl, stir the flour and the
paprika together. Break the eggs into another medium bowl and beat them with a fork for 1 minute. Place the bread crumbs in a third medium bowl.
One at a time, dredge the shrimp in the flour mixture, shaking off the excess. Dip them into the beaten eggs, then
into the bread crumbs, pressing to make the crumbs adhere. Place the breaded shrimp on a rack set over a sheet pan. When all the shrimp are
breaded, transfer the rack and sheet to the bottom shelf of your refrigerator and let them rest, uncovered, for 1 hour.
In a deep kettle or electric deep-fryer, heat the oil to 350 degrees. Fry the shrimp, in batches if necessary to
avoid overcrowding, for 2 to 3 minutes or until golden brown. Drain on paper towels, sprinkle with salt, and serve.
To add more flavor to the breading, add a pinch of one of these great ingredients:
ground curry dried rosemary Italian seasoning Old Bay dried thyme coconut flakes Tabasco chili
Yield: 4 servings
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