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Cape Covelle Seafood Market Large Raw Shrimp
Cape Covelle Seafood Market Large Raw Shrimp
32 oz
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Details
Shrimp with asparagus and peas over pappardelle - 1 lb cape covelle frozen raw shrimp, 8 oz pappardelle pasta, 1/4 cup extra virgin olive oil, divided, 1/2 lb fresh asparagus, ends trimmed, 2/3 cup frozen peas, 2 tbsp fresh lemon juice, 1 tsp fresh grated lemon rind, 1/2 tsp salt, 1/2 tsp cracked pepper, thaw shrimp according to package directions; Remove shell, if desired leave tail intact. Cook pappardelle pasta according to package directions. Heat 1 tbsp oil in large skillet over medium high. Diagonally cut asparagus into 1-1/4 inch pieces. Saute asparagus until just tender, about 7 to 8 minutes; Remove to a dish. Add 1 tbsp oil and shrimp to skillet, saute shrimp until opaque. Return asparagus to skillet to warm through. Add peas to pappardelle during last 2 minutes of cooking; Drain well. Combine remaining 2 tbsp olive oil, lemon juice, lemon rind and salt; Add to skillet with shrimp and asparagus. Serve shrimp and asparagus over pasta and peas; Sprinkle with cracked pepper. 4 servings.
quality guarantee - 100% satisfaction or your money back
copyright topco efca0619
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.
do not refreeze after thawing
cooking instructions: shell the shrimp before cooking. To cook 1 pound of shrimp, bring 2 quarts of water to a boil. Salt the water if desired. Pour the shrimp in the water and once water comes to a boil, cook for 1 to 2 minutes, or until done. Check by cutting one shrimp in half. If the flesh is opaque (white) throughout, it's done. Remove the shrimp from the cooking water immediately, and if desired, place in cold water to stop the cooking process.
quick thawing instructions: place frozen shrimp into a strainer and rinse with cold running water for approximately 5 to 7 minutes. While rinsing, lightly rotate the shrimp to ensure thawing.
size and serving size information - count per pound - 16/20, avg. No. Of shrimp per serving - 4 to 5. Count per pound - 26/30, avg. No. Of shrimp per serving - 7 to 8. Count per pound - 31/40, avg. No. Of shrimp per serving - 9 to 11. Count per pound - 41/50, avg. No. Of shrimp per serving - 11 to 14. Count per pound - 51/60, avg. No. Of shrimp per serving - 15 to 17. Count per pound - 71/90, avg. No. Of shrimp per serving - 20 to 25. Count per pound - 100/150, avg. No. Of shrimp per serving - about 1/2 cup. Count per pound - 250/300, avg. No. Of shrimp per serving - about 1/2 cup. Count per pound - 350/500, avg. No. Of shrimp per serving - about 1/2 cup.
scan here for more food information
Ingredients
Shrimp, Water, Salt, Sodium Tripolyphosphate (To Retain Moisture).
Warnings
Contains: crustacean shellfish (shrimp).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 130mg43%
- Sodium 550mg23%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 15g
Details
Shrimp with asparagus and peas over pappardelle - 1 lb cape covelle frozen raw shrimp, 8 oz pappardelle pasta, 1/4 cup extra virgin olive oil, divided, 1/2 lb fresh asparagus, ends trimmed, 2/3 cup frozen peas, 2 tbsp fresh lemon juice, 1 tsp fresh grated lemon rind, 1/2 tsp salt, 1/2 tsp cracked pepper, thaw shrimp according to package directions; Remove shell, if desired leave tail intact. Cook pappardelle pasta according to package directions. Heat 1 tbsp oil in large skillet over medium high. Diagonally cut asparagus into 1-1/4 inch pieces. Saute asparagus until just tender, about 7 to 8 minutes; Remove to a dish. Add 1 tbsp oil and shrimp to skillet, saute shrimp until opaque. Return asparagus to skillet to warm through. Add peas to pappardelle during last 2 minutes of cooking; Drain well. Combine remaining 2 tbsp olive oil, lemon juice, lemon rind and salt; Add to skillet with shrimp and asparagus. Serve shrimp and asparagus over pasta and peas; Sprinkle with cracked pepper. 4 servings.
quality guarantee - 100% satisfaction or your money back
copyright topco efca0619
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.
do not refreeze after thawing
cooking instructions: shell the shrimp before cooking. To cook 1 pound of shrimp, bring 2 quarts of water to a boil. Salt the water if desired. Pour the shrimp in the water and once water comes to a boil, cook for 1 to 2 minutes, or until done. Check by cutting one shrimp in half. If the flesh is opaque (white) throughout, it's done. Remove the shrimp from the cooking water immediately, and if desired, place in cold water to stop the cooking process.
quick thawing instructions: place frozen shrimp into a strainer and rinse with cold running water for approximately 5 to 7 minutes. While rinsing, lightly rotate the shrimp to ensure thawing.
size and serving size information - count per pound - 16/20, avg. No. Of shrimp per serving - 4 to 5. Count per pound - 26/30, avg. No. Of shrimp per serving - 7 to 8. Count per pound - 31/40, avg. No. Of shrimp per serving - 9 to 11. Count per pound - 41/50, avg. No. Of shrimp per serving - 11 to 14. Count per pound - 51/60, avg. No. Of shrimp per serving - 15 to 17. Count per pound - 71/90, avg. No. Of shrimp per serving - 20 to 25. Count per pound - 100/150, avg. No. Of shrimp per serving - about 1/2 cup. Count per pound - 250/300, avg. No. Of shrimp per serving - about 1/2 cup. Count per pound - 350/500, avg. No. Of shrimp per serving - about 1/2 cup.
scan here for more food information
Ingredients
Shrimp, Water, Salt, Sodium Tripolyphosphate (To Retain Moisture).
Warnings
Contains: crustacean shellfish (shrimp).
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