Preparation Instructions: To Thaw Shrimp (Preferred Method): Place shrimp in refrigerator overnight. For Quick Thaw: Place shrimp in a colander or strained under cold running water for 1-3 minutes. Use immediately. Cooking Instructions: Saute: Peel the shells and tails. Heat a skillet over high heat for 2 minutes. Add 1 tablespoon of vegetable or olive oil and the peeled shrimp and saute for 2 minutes until cooked (shrimp are cooked cooked when they curl and form a C shape. Shrimp are overcooked when they for a O. Shrimp willb e firm and turn pink and slightly opaque when cooked . Do not cooked). Season to taste with salt and pepper. Boil: Bring water to a boil over high heat. Add 1 teaspoon salt and shrimp Allow water to return to a boil and cook for 2 minutes or until cooked. Due to variations in equipment, heating time and/or temperature may require adjustment. 41-50 Shrimp per pound.
Keep frozen. Thaw before serving. Do not refreeze. If thawed, store in refrigerator and use within 24 hours.
Lot number and best by: on package.