Cooking & preparation instructions
Boil:
• Cook in shell boiling, salted water with two thick slices of lemon until shrimp turns pink.
• Shrimp cooks in 3 – 5 minutes depending upon size
• Shell is easy to peel off; remove the vein down the back with a sharp pointed knife
Broil:
• Mix 1 cup salad oil, 1 tsp tarragon vinegar, 1 clove of garlic, salt, black pepper, and a handful of chopped parsley in a bowl
• Slit the shell of each shrimp down the back and remove the vein; marinate shrimp in oil dressing for several hours, turning frequently
• Arrange shrimp on broiler pan and grill in the broiler for 5 – 10 minutes, turning to cook on both sides; garnish with lemon slices and parsley
Sauté:
• Remove shell from shrimp and devein
• Heat butter in a skillet and add finely chopped parsley
• Sauté shrimp in butter for about two minutes on each side; add lemon juice and serve
Since appliances vary, these instructions are guidelines only.
Safe Handling
Ingredients
Packages Sizes
- 5 lb
