Thawing shrimp: You can put your frozen shrimp in the fridge for a couple of days for a slow thaw or you can submerge the shrimp in a bowl of room temperature water or under the faucet for 25-30 minutes before cooking.
How to Cook Shrimp: Bring a saucepan half filled with lightly salted water to a boil and shrimp Cook 2-3 mins. until the shrimp are curled, pink in color and outer shell is opaque. Allow to cool under running cold water. You can also steam your shrimp for 5-6 mins.
Big Boy Gulf Shrimp
10-15 shrimp per pound.
Jumbo Gulf Shrimp
16-20 shrimp per pound.
Large Gulf Shrimp
21-25 shrimp per pound.
Medium Gulf Shrimp
26-30 shrimp per pound.
"My husband and I absolutely love your shrimp. We cannot find shrimp this good anywhere. We are so glad we found you guys as you always deliver so fast." -Annabelle of Seattle, WA
"I ordered 10 lbs of shrimp. When they arrived, they all had fluorescent yellow tails. Now that's fresh! Night and day compared to frozen shrimp." -Helen of Brattleboro, VT
Chesapeake Bay Garlic Butter Shrimp Scampi with Rice
2 lbs of shrimp (shelled)
1 stick of butter
2 tbsp minced or crushed garlic
1/4 cup pf olive oil
4-6 tsp. Old Bay ® seasoning or pepper and salt (to taste)
2 tablespoons of fresh squeezed lemon or lemon juice
1/4 cup parsley (chopped)
1 cup of rice (uncooked)
Cooking Instructions: Cook rice and set to the side. Puree together garlic, onion and olive oil using a blender. In a skillet, melt butter and add puree mixture to the butter. Saute onions until they are clear in color (not white). Add Old Bay ® or salt/pepper (optional). Next, add the shrimp to the skillet. Saute five to eight mins while adding the pepper and lemon juice to taste. Add parsley. Last, mix in or serve over cooked rice.