Details

Lot

copyright topco pps516

thawing instructions: place shrimp in a strainer under cold running water until thawed. Drain well, refrigerate after thawing to enhance flavor and texture. Cooking instructions: cook the shrimp in boiling water for about 3 to 4 minutes. Or saute shrimp in 1 to 2 tbsp of melted butter or olive oil for about 4-5 minutes. Or grill on high (place the rack in the middle of the grill) for about 3 to 4 minutes on each side. The shrimp are done when they start to curl and turn red. Keep frozen until you are ready to cook. Do not refreeze.

quality guarantee - 100% satisfaction or your money back

welcome to cape covelle seafood market. We strive to bring you great quality seafood you can trust. Our wide variety of mouthwatering seafood is perfect for an everyday meal or any special occasion. We are confident you will like it. Guaranteed.

peeled as well as peeled & deveined size and serving size information - count per pound peeled: 10/15, average no. Peeled shrimp per serving: 3-4. Count per pound peeled: 16/20, average no. Peeled shrimp per serving: 5. Count per pound peeled: 21/25, average no. Peeled shrimp per serving: 6. Count per pound peeled: 26/30, average no. Peeled shrimp per serving: 7. Count per pound peeled: 31/35, average no. Peeled shrimp per serving: 8. Count per pound peeled: 36/40, average no. Peeled shrimp per serving: 10. Count per pound peeled: 40/50, average no. Peeled shrimp per serving: 11. Count per pound peeled: 50/60, average no. Peeled shrimp per serving: 14. Count per pound peeled: 60/70, average no. Peeled shrimp per serving: 16. Count per pound peeled: 70/90, average no. Peeled shrimp per serving: 20. Count per pound peeled: 90/100. 0, average no. Peeled shrimp per serving: 25. Peeled/peeled & deveined ingredients: shrimp, water, sodium phosphates, citric acid, salt. May contain sodium bisulfite.

headless as well as e-z peel size and serving size information - count per pound shell-on: u/10, average no. Peeled shrimp per serving: 2-3. Count per pound shell-on: u/12, average no. Peeled shrimp per serving: 3-4. Count per pound shell-on: 10/15, average no. Peeled shrimp per serving: 4. Count per pound shell-on: 16/20, average no. Peeled shrimp per serving: 6. Count per pound shell-on: 21/25, average no. Peeled shrimp per serving: 7. Count per pound shell-on: 26/30, average no. Peeled shrimp per serving: 9. Count per pound shell-on: 31/35, average no. Peeled shrimp per serving: 11. Count per pound shell-on: 36/42, average no. Peeled shrimp per serving: 13. Count per pound shell-on: 43/50, average no. Peeled shrimp per serving: 15. Count per pound shell-on: 51/60, average no. Peeled shrimp per serving: 18. Count per pound shell-on: 61/70, average no. Peeled shrimp per serving - 21. Headless/ez peel ingredients: shrimp, water. May contain sodium bisulfite and/or sodium phosphates, citric acid and salt.

shrimp and andouille gumbo - 1 lb package cape covelle raw gulf shrimp, 1 tbsp extra virgin olive oil, 2 tbsp butter, 1 medium onion, cut into thin wedges, 3/4 cup diagonally sliced celery, 3/4 cup diced green pepper, 4 oz fully cooked, smoked andouille sausage, 3 cloves garlic, minced, 2 tsp cajun seasoning, 1 can (14.5 oz) diced tomatoes, 2 tbsp cornstarch, 1-1/2 cup vegetable broth, 1 cup frozen sliced okra, thawed, salt and pepper, 2 cups hot, cooked brown rice. Thaw shrimp according to package directions; Peel and devein. Place oil in large saucepan or dutch oven over medium heat; Add shrimp and cook 2 to 3 minutes, turning, just until shrimp begins to turn firm and opaque. Remove shrimp to a plate. Add butter and onion to pan; Cook, stirring occasionally, until golden. Add celery and green pepper to pan; Cook, stirring occasionally, 5 to 7 minutes. Cut sausage into 1/4-inch thick slices, add to pan with garlic and cajun seasoning, continue cooking 3 minutes; Add tomatoes including liquid. Place cornstarch in a medium bowl, gradually whisk in broth. Increase heat and stir in broth into pan, bring to a boil. Add shrimp and okra, reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Serve over hot, cooked brown rice. 4 servings. Preparation time: 30 minutes plus thawing time cooking time: 30 minutes

Ingredients

Wild Caught American Shrimp, Water, Sodium Phosphates, Citric Acid, Salt.

Warnings

Contains: shrimp; May contain sodium bisulfite.