Paul Piazza Wild Caught Peeled & Deveined Gulf Shrimp
16 oz (1 lb) 453 g
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Directions
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 3-4 minutes or saute the shrimp in a saute pan with melted butter or hot olive oil for about 4-5 minutes. or Grill on high (place the race in the middle of the grill) for about 3-4 minutes on each side. The shrimp are done when they start to curl and turn red. Keep frozen.
Product Details
120 calories; 0 g sat fat (0% DV); 160 mg sodium (7% DV); 0 g sugars. Deliciously wild. Exclusively gulf. Raw & ready to cook. There is no substitute for the tender distinctive flavor of Wild Gulf Shrimp. Since 1892, Paul Piazza has supplied many of the finest restaurants in New Orleans with this unique flavor. Today, Paul Piazza proudly brings this fine delicacy to your table. Enjoy! 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; Average No. peeled shrimp per serving: 25. Count per pound peeled: 110/130; Average No. peeled shrimp per serving: 30. Count per pound peeled: 130/150; Average No. peeled shrimp per serving: 35. Count per pound peeled: 150/200; Average No. peeled shrimp per serving: 44. Count per pound peeled: 150/250; Average No. peeled shrimp per serving: 50 Count per pound peeled: 150/up; Average No. peeled shrimp per serving: 50+. www.paulpiazza.com. For our favorite gulf shrimp recipes, please scan, or visit our website at www.paulpiazza.com. Try all of our gulf shrimp varieties headless, E-Z peel, peeled and peeled & deveined. Wild Gulf Shrimp: A Sustainable Wild Resource. Product of USA.Nutrition Facts
Serving Size: 4 Ounce
Servings per Container: 4
| Calories | 120 kcal |
| Total Fat | 2 grm (3.00% RDA) |
| Saturated Fat | 0 grm (0.00% RDA) |
| Cholesterol | 160 mg (53.00% RDA) |
| Sodium | 160 mg (7.00% RDA) |
| Potassium | 282 mg (6.00% RDA) |
| Total Carbohydrate | 1 grm (0.00% RDA) |
| Dietary Fiber | 0 grm (0.00% RDA) |
| Protein | 23 grm (46.00% RDA) |
| Calcium | 78 mg (6.00% RDA) |
| Iron | 1.8 mg (10.00% RDA) |
| Vitamin D | 0.2 mcg (0.00% RDA) |
| Trans Fat | 0 grm |
| Added Sugars | 0 grm (0.00% RDA) |
| Shellfish | 1 |
| MetricServingSize | 113 grm |
| Total Sugars | 0 grm |
| Sulfites | 1 |
Ingredients
Gulf Shrimp, Water, Sodium Phosphates (to Retain Moisture), Citric Acid, Salt, and Sodium Bisulfite (Preservative).Warnings
Contains: shrimp.Manufacturer
Paul Piazza & Son, Inc.
New Orleans, Louisiana 70112
UPC
00748631307319