Raw Shrimp 21/25 Tail Off
Raw Shrimp With Tail Off - 21/25 Count raw shrimp are peeled & deveined with the tail off and are ready to cook. Shrimp will be shipped frozen and may thaw upon arrival. This shrimp is great for making scampi, shrimp cocktail, baked stuffed shrimp, fried shrimp or shrimp salad. Simply defrost in the refrigerator, rinse and prepare them in your favorite dish. The shrimp are individually frozen to lock in the freshness and to have portion control.
Features:
- Raw tail off
- All natural raw shrimp
- Perfect to cook in any recipe
- Shipped frozen and may thaw upon arrival
- Contains 21 to 25 count shrimp per pound
- 42 to 50 shrimp per 2 lb. bag
- All orders are packed in 2 lb. units
- Ship Within Continental U.S.A. O
- Imported
Recipe:
Shrimp Cocktail
24 to 36* shrimp, peeled and deveined
1 lemon, sliced
15 whole peppercorns
1 recipe spicy hollandaise sauce (see below)
Lemon wedges
*Plan on 6 shrimp per person if using jumbo or extra large, and 8 per person for large or medium-sized shrimp.
Combine the shrimp, lemon slices, peppercorns, and enough water to cover in a saucepan. Bring to a simmer over moderate heat, and remove from the heat as soon as the water starts to boil. Allow to sit in the hot water for 5 minutes, then drain and refrigerate for at least 2 hours, until well chilled. Spoon the sauce into a small bowl or wine glass and arrange the shrimp by looping their curved bodies over the edge of the bowl. Garnish with lemon wedges. Serves 4.
Spicy Hollandaise Sauce
(Note: This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.)
1/4 lb (100 g) butter
3 egg yolks
2 Tbs lemon juice
Salt and freshly ground pepper to taste
2 Tbs (30 ml) ketchup or tomato sauce
Tabasco or hot pepper sauce to taste
Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Pour the sauce into a small bowl and whisk in the ketchup and Tabasco sauce. Makes about 1 cup.
Bacon-Wrapped Shrimp
12 whole large shrimp, shelled and deveined
4 slices bacon, cut into thirds
2 Tbs (30 ml) soy sauce
Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place on a baking sheet and drizzle the soy sauce over them. Bake in a preheated 350F (180C) oven for 15 to 20 minutes, until the bacon is cooked to the degree of doneness you prefer. Makes 12, to serve 4 to 6 as an appetizer.
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