Sail Raw Shrimp
1 package
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Directions
Defrosting Instructions: To defrost shrimp, place desired quantity in colander and rinse under cold water for 5 to 7 minutes. Boiling: Add shrimp to boiling water containing desired salt to taste. When water comes to a second boil, cook approximately 2-1/2 mintues, or until shrimp becomes fully opaque and internal temperature reaches 145 degrees F. Rinse under cold water, drain, and store in refrigerator until ready to serve. Grilling: Set grill temperature to medium high heat. Place defrosted shrimp on grill and cook 2-1/2 minutes per side or until shrimp becomes fully opaque and internal temperature reaches 145 degrees F. Remove from grill and enjoy. Sauteing: Preheat pan to medium heat with choice of butter or oil onto heated surface. Make sure to pat the defroster shrimp dry before placing them onto pan. Carefully cook 2-1/2 minutes per side or until shrimp becomes fully opaque and internal temperature reaches 145 degrees F. Serve immediately after cooking. Broiling: Set oven temperature to broil. Place defrosted shrimp on a sheet pan and cook for about 2-1/2 minutes per side or until shrimp becomes fully opaque and internal temperature reaches 145 degrees F. Remove and serve. Do not refreeze once thawed.
Product Details
Farm raised. Deveined shrimp is a processing technique that removes the digestive tract, which runs along the outer curve of the shrimp. The shrimp's nerve cord is located on the inner curve of the shrimp and is completely safe to consume when preparing your shrimp. Size and Serving Size Information: Avg. No. of Peeled Shrimp Per Serving: 3; Count Per Pound: 8/12. Avg. No. of Peeled Shrimp Per Serving: 4; Count Per Pound: 13/15. Avg. No. of Peeled Shrimp Per Serving: 5; Count Per Pound: 16/20. Avg. No. of Peeled Shrimp Per Serving: 7; Count Per Pound:21/25. Avg. No. of Peeled Shrimp Per Serving: 8; Count Per Pound: 26/30. Avg. No. of Peeled Shrimp Per Serving: 11; Count Per Pound: 31/40. Avg. No. of Peeled Shrimp Per Serving: 14; Count Per Pound: 41/50. Avg. No. of Peeled Shrimp Per Serving: 17; Count Per Pound: 51/60. Avg. No. of Peeled Shrimp Per Serving: 20; Count Per Pound: 61/70. Avg. No. of Peeled Shrimp Per Serving: 25; Count Per Pound: 71/90. For great recipes visit easternfoish.com/chefs-corner. Product of Indonesia.Nutrition Facts
Serving Size: 4 oz peeled shrimp
Servings per Container: About 3.5
| Calories | 80.00 kcal |
| Total Fat | 0.50 grm (1.00% RDA) |
| Saturated Fat | 0.00 grm (0.00% RDA) |
| Cholesterol | 120.00 mg (40.00% RDA) |
| Sodium | 550.00 mg (24.00% RDA) |
| Potassium | 47.00 mg (0.00% RDA) |
| Total Carbohydrate | 0.00 grm (0.00% RDA) |
| Dietary Fiber | 0.00 grm (0.00% RDA) |
| Protein | 15.00 grm (30.00% RDA) |
| Calcium | 32.00 mg (2.00% RDA) |
| Iron | 0.00 mg (0.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Added Sugars | 0.00 grm (0.00% RDA) |
| Shellfish | 1.00 |
| MetricServingSize | 112.00 grm |
| Total Sugars | 0.00 grm |
Ingredients
Shrimp, Water, Salt, Sodium Tripolyphosphate (to Retain Moisture).Warnings
Contains: shrimp.Manufacturer
Eastern Fish Company
Teaneck, NJ 07666
UPC
00082318101013