Cooking & preparation instructions
Thawing: Remove shrimp from packaging and place under cold running water until thawed. Drain before cooking.
Sauté:
- Heat 1 – 2 Tbsp of olive oil over MEDIUM-HIGH heat; add shrimp and season with sea salt
- Sauté for 2 minutes per side, turning once, until meat becomes bright red; season to taste further if needed
Boil:
- Fill a large pot with 3 – 4 quarts of water, add salt and bring to a rapid boil
- Add shrimp and boil for approximately 2 – 3 minutes until meat turns opaque
Grill:
- Baste shrimp with olive oil and sea salt
- Place shrimp on grate and grill for approximately 2 minutes per side, turning once
Since appliances vary, these instructions are guidelines only. Patagonian Pink Shrimp have a delicate texture; it is important not to overcook.
Safe Handling
Do not refreeze thawed shrimp. Store thawed shrimp in the refrigerator and use within two days.
Ingredients
Shrimp, Salt, Sodium Metabisulfite (As a Preservative).
Packages Sizes
- 2 lb
