Great Catch Frozen Easy Peel Deveined Medium Raw Shrimp, 41 - 60 ct/lb

12 oz

$5.20 each($0.43 / oz)

In Seafood on the Right Wall

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Conveniently already deveined, Great Catch shell-on shrimp are easy to peel. To help give you an idea of how many to expect in this 12 oz bag, these medium-sized shrimp equal about 41 - 60 shrimp per pound, so a little less than that. To thaw from frozen, place the bag in the refrigerator overnight, or for a quicker method, into cold running water for about 3 minutes. Shrimp star in so many recipes, from Pad Thai to gumbo. And since these ones are packaged in a resealable bag, you can use some now and later.

• 12 oz bag of medium raw shrimp
• 41- 60 shrimp/lb
• Frozen
• Shell-on and deveined
• Easy to peel
• Thaw in refrigerator overnight
• Can also be thawed in cold running water (quicker method)
• Farm-raised
• Resealable bag
• Versatile protein for many recipes

Highlights

Nutrition Facts
3 servings per container
Serving Size
4 OZ (113g/about 12 shrimp)
- Amount Per Serving
  Calories
  80
- % Daily Value^*
- Total Fat
  1g
  1%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  140mg
  47%
- Sodium
  570mg
  25%
- Total Carbohydrate
  1g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  15g
- Vitamin D
  0mcg
  0%
- Calcium
  60mg
  4%
- Iron
  0mg
  0%
- Potassium
  130mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
FARM RAISED WHITE SHRIMP, SALT, SODIUM PHOSPHATES (TO RETAIN FRESHNESS).
Allergens and safety warnings
Contains: SHRIMP. Keep frozen. Thaw before serving. Do not refreeze. If thawed, store in refrigerator and use within 24 hours.
To Thaw Shrimp (Preferred Method): Place shrimp in refrigerator overnight. For Quicker Thawing: Place shrimp in a colander or strainer under cold running water for 1 - 3 minutes. Use immediately after thawing.

Cooking Instructions: Sauté: Peel the shells and tails. Heat a skillet over high heat for 2 minutes. Add 1 Tbsp of vegetable or olive oil and peeled shrimp and sauté for 2 minutes until cooked.* Season to taste with salt and pepper.

*Shrimp are cooked when they curl and form a "C" shape. Shrimp are overcooked when they form a "O". Shrimp will be firm and turn pink and slightly opaque when cooked. Do not overcook. Due to variations in equipment, heating time and/or temperature may require adjustment.