Wild-caught Shrimp (Uncooked)

Wild Caught! Peeled and deveined from the clean warm water of the Bay of Campeche in the Gulf of Mexico or from Ecuador. Tender, flavorful and perfect for your amazing recipe.

Choose from Jumbo,  Colossal or our "King Size" 6 per pound shrimp! Calling these shrimp is an oxymoron!!! Shrimp are cleaned but may have the "tail on" for appearance.

1. Thaw, rinse, and pat shrimp dry.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Add shrimp and cook until they begin to turn from translucent to opaque. (about 1-1/2 minutes on each side)
4. Add garlic and cook until golden brown..
5. Add Lemon Juice, Chopped Parsley, White Wine, Paprika, Salt, and Black Pepper.
6. Let cook for 1-2 minutes until mixture thickens.
7. Add butter. and let melt.
8. Pour pan sauce over shrimp and serve.
9. ENJOY!

Recipe 2 - New Orleans Barbecue Shrimp

1. In a large pan, melt 2 tablespoons of butter over medium-high heat. Add garlic and sautée until fragrant. Add hot sauce to taste, 1/4 cup Worcestershire sauce, 1/3 cup light beer/white wine, 2 tablespoons lemon juice, creole seasoning and pepper. Bring to a simmer and cook down until the sauce is reduced half way or 5-7 minutes.
2. Add the shrimp and cook until cooked. They will just turn opaque (about 1-1/2 minutes on each side)
3. Reduce heat, stir in 2 tablespoons of butter, season with salt to taste.
4. ENJOY!