| |
Product Search
Find what you need fast.
|
|
 |
Gulf Shrimp |
Gulf Shrimp Gulf
shrimp have a mild, sweet flavor and a satisfying texture. They may be seasoned and steamed, poached, grilled or
sautéed. Serve shrimp as an appetizer, use them in creole, or broil them with butter and garlic for a
lobster-like feast. Our Gulf shrimp are sold fresh by the pound, ready for your favorite shrimp recipes. |
Big Momma Shrimp Sale |
|
|
 |
 |
Gulf Shrimp Fresh shrimp are dry and firm. Fresh shrimp can be consumed
immediately, refrigerated for a few days or stored in your freezer for use at a later date. Shrimp in the shell are called "green."
Allow about 1 pound of green shrimp, or ½ pound cooked shrimp without shells for three servings. In buying, a rule of thumb is that 2 to 2½
pounds of shrimp in the shell gives only about 1 pound cooked shelled shrimp, or 2 cups.
Shrimp may be cooked in the shell or unshelled, but the shells add considerable flavor. Shelling is easy before
or after cooking. A tug will pull the body shell from the tail. De-vein shrimp using a small pointed knife or the end of a toothpick.
Never overcook shrimp. If they are fresh, drop them into boiling stock or water. Reduce the heat at once and
simmer 3 to 4 minutes. Remove them from the heat before they curl up. Drain at once to prevent overcooking. To cook frozen shrimp, drop them
frozen into boiling stock or water and then count the time from when the stock comes to a boil again. |
Recipe |
 |
Deep-Fried Shrimp |
1 cup all-purpose flour
1 tablespoon smoked sweet or hot paprika
3 large
eggs
1½ cups bread crumbs, or crushed crackers, or panko
2 pounds large shrimp, peeled, deveined, tails left on
olive oil or
vegetable oil for deep-frying
salt to taste |
In a medium bowl, stir the flour and the
paprika together. Break the eggs into another medium bowl and beat them with a fork for 1 minute. Place the bread crumbs in a third medium bowl.
One at a time, dredge the shrimp in the flour mixture, shaking off the excess. Dip them into the beaten eggs, then
into the bread crumbs, pressing to make the crumbs adhere. Place the breaded shrimp on a rack set over a sheet pan. When all the shrimp are
breaded, transfer the rack and sheet to the bottom shelf of your refrigerator and let them rest, uncovered, for 1 hour.
In a deep kettle or electric deep-fryer, heat the oil to 350 degrees. Fry the shrimp, in batches if necessary to
avoid overcrowding, for 2 to 3 minutes or until golden brown. Drain on paper towels, sprinkle with salt, and serve.
To add more flavor to the breading, add a pinch of one of these great ingredients:
ground curry
dried rosemary
Italian seasoning
Old Bay
dried thyme
coconut flakes
Tabasco
chili
powder
Yield: 4 servings |
 Find more great CrabPlace.com recipes and reviews on Facebook |
|
|
It's Why So Many Trust Us for Fantastic Seafood |
Customers Say
"Regarding our recent order of shrimp, scallops, softshells,
and other miscellaneous items, we found your service to be most satisfactory. The shrimp and scallops couldn't have been fresher. We
were so impressed when we opened the package that we decided the only way to do justice to such superior seafood was to prepare a
ceviche with the scallops and grill the "Big-Momma" shrimp simply brushed with our best Sonoma County produced fresh olive oil. Our
guest for that memorable evening, who's father resides in Maryland, is still raving about that dinner and begging for a repeat
performance. I can, without equivocation, recommend the Crab Place to any who appreciate the best in seafood and service. I am your
newest devoted customer. Your excellent service and seafood will make your company the one that gets future orders from me."
Charles Bowden, Wallops, VA
|
|
|
