SHRIMP P&D T-ON WHITE IQF 31-40 CT 5 X 2 LB
Shrimp, Salt, Sodium Tripolyphosphate. Allergy Warning: May contain sulphites
Serving Size: 100g
Amount Per Serving
Contains: Crustacean. May contains: Sulphites.
Reduce labour and waste costs, Use only what you need, Food cost control, Consistent product
Place frozen shrimp in a strainer under cold running water for approximately 5 minutes until thawed. Keep shrimp refrigerated until ready to cook. Cook shrimp until pink and firm to the touch.
Sauté Shrimp: Heat 4 oz butter in skillet. Add thawed peeled shrimp, sauté on medium heat about 8 minutes. Add 1/2 lb sliced mushrooms, 2 tbsp chopped green onions, 1/2 cup white wine, 1 tsp basil, 1 tsp celery salt and sauté an additional 5 minutes. Serve over steamed rice. Cocktail Shrimp: Add thawed shrimp to boiling water. Cook for 2 to 3 minutes or until shrimp are pink in colour. Rinse shrimp in cold water for 1 minute then drain and serve with your favourite dipping sauce.
KEEP FROZEN. DO NOT REFREEZE AFTER THAWING.